How to choose vegetables? How to choose vegetables to be delicious

Those who know how to choose vegetables are often not people who buy vegetables regularly, but people who grow vegetables. People who have one or two years of experience in growing vegetables have a better ability to distinguish between good and bad vegetables than people who buy vegetables every day. Here's a life hack from someone who has experience growing vegetables to teach you the right way to pick your vegetables.

Try to select fruit vegetables in the planting process of vegetables, growers will over-fertilize vegetables, especially nitrogen fertilizer, which will cause serious nitric acid pollution of vegetables, not only poor taste, but also poor quality, affecting health. According to the test, the degree of contamination of roots, stems and leaves is much higher than that of flowers, fruits and seeds during the whole process of vegetable growth. Therefore, when choosing to buy vegetables, try to choose melons, fruits, beans and edible mushrooms, such as soybeans, tomatoes, edamame, rice beans, sweet corn and shiitake mushrooms.

Try to pick and choose"Less insect vegetables"Among the many varieties of vegetables, there are vegetables that are easily favored by pests, which are called"Multi-insect vegetables"。Because there are many pests in this kind of vegetables, they have to be sprayed with pesticides, resulting in a large number of pesticide residues, and people will not be able to choose if they eat them. Then, in turn, you have to pick that"Less insect vegetables"This type of vegetable mainly includes lettuce, leeks, green onions, coriander and bitter vegetables and so on.

The above is the overall idea of selecting vegetables, and the following is to share the practical operation of selecting vegetables.

Practical tips for choosing vegetables Look at the color, each vegetable has its fixed color, and the lighter green vegetables are mostly grown in greenhouses. When buying, try to choose vegetables with a darker color and normal form. However, it is also important to pay attention to the selection of darker colors, which are too dark or have abnormal morphologies, because most of the causes of this result are caused by the application of too many fertilizers or hormones.

Smelling the smell, most of the fresh vegetables that can be tasted directly have a sweet, refreshing and crisp taste, with a natural fragrance, and the smell of sun and earth grown in the fields. If there are rotten, pesticide-smelling vegetables, you must not buy them.

1.The vegetables are emerald green in color, and the rhizomes are full and free of wrinkles. 2.Take tomatoes, for example. The color should be pink. Relatively soft fruits are best. 3.Cucumbers should choose fruits with dense thorns and fragrant taste.

If it is a green vegetable, then choose a fresh appearance, but not particularly strong vegetables, especially strong should not be chosen because there may be a certain pigment and other problems. If it is a vegetable of other colors, it is also necessary to observe its appearance, and the color should not be too bright, and the shape should not be too deformed.

Vegetables should be more water-sufficient, because they are fresher. The most important thing is to choose what you like to eat, which is more convenient to handle.

1. Look at the color. There are many varieties of vegetables, each with its own nutritional value. In general, it can be divided into two main categories according to color:

dark green leafy vegetables, such as spinach, amaranth, etc.; These vegetables are rich in carotene, vitamin C, vitamin B2, and a variety of minerals; Light-colored vegetables, such as Chinese cabbage, lettuce, etc., are rich in vitamin C and low in carotene and minerals.

2. Some vegetables are not normal in color, so pay attention to them, such as the leaves lose their usual green and are dark green, and the edamame is abnormal green, etc., they may be sprayed or soaked in methamidophos pesticides before harvesting, and they should not be purchased.

3. Look at the shape. Vegetables with normal shape, which are generally cultivated conventionally and have not been treated with chemicals such as hormones, can be eaten with confidence. "Abnormal" vegetables may have been treated with hormones, such as leeks, when their leaves are particularly wide and fat, 1 times wider than the average broad-leaved leek, hormones may have been used in the cultivation process.

Leeks that have not been subjected to hormones have narrower leaves and have a strong flavor when eaten.

4. Look at the freshness of the remaining void. Many consumers believe that there are more wormholes in vegetable leaves, indicating that they have not been medicated and are safe to eat. Actually, it's unreliable.

Whether vegetables are susceptible to insect infestation or not is determined by the specificity of the different components and odors of vegetables. Some vegetables are especially favored by pests, and the famous ones are greens, Chinese cabbage, cabbage, cauliflower, etc. It has to be sprayed frequently for prevention and control, and it is bound to become a heavily polluted "multi-drug slow-destruction vegetable".

The amount of chemical fertilizer applied to various vegetables is also different.

5. The application rate of nitrogen fertilizer is too large, which will cause serious nitrate pollution in vegetables. After sampling vegetables in the market, it was found that the nitrate content was ranked from strong to weak: root vegetables, potatoes, green leafy vegetables, cabbage, onions and garlic, beans, melons, eggplant fruits, and edible fungi.

The law is that the pollution degree of roots, stems and leaves of vegetables is much higher than that of flowers, fruits and seeds. This rule can guide us to consume vegetables correctly, eat as many melons, fruits, beans and edible mushrooms as possible, such as cucumbers, tomatoes, edamame, shiitake mushrooms, etc.

Most people living in cities choose to buy food in supermarkets and think that food in supermarkets is healthier and safer than food in wet markets. In fact, there are also skills in choosing vegetables in the supermarket, so let's introduce the purchase skills of these fresh vegetables.

Top 3 tips for picking healthy vegetables:

Meet the dark green leafy vegetables

Dark green leafy vegetables have stems and leaves as the main edible part, and vegetables with dark green leaves have the highest nutritional value. For example, spinach, rape, bok choy, chrysanthemum, kale, etc. Chinese cabbage and cabbage are not counted because their leaves are too light in color, which means that the nutrient content is not up to the standard for dark green leafy vegetables.

Some are high in nutritional value and dark green in color. Flower moss vegetables also belong to dark green leafy vegetables, such as green cauliflower, rape sprouts, etc.

Selling vegetables in the freezer is more assured

Vegetables are expensive in freshness. After harvesting, when left at room temperature, vitamins break down very quickly, but the content of the toxic substance nitrite rises rapidly. Therefore, vegetables should be stored in the freezer rather than in the open air.

Plastic wrap can delay water loss and reduce nutrient loss. Therefore, dishes with plastic wrap in the freezer are more worth buying with confidence.

If there is no freezer, it is necessary to choose the freshest and crispest vegetables, because stale vegetables are easy to lose water and wilt, the leaves or stems lose their stretched state, and even the leaves are waterlogged and even the leaves fall off. At the same time, we should also pay attention to the date on the packaging of vegetables, the general net vegetables should be produced on the same day, only the purchase of this kind of vegetables, in order to truly ensure safety and nutrition.

Recognize food labels

According to the cultivation management and quality certification of vegetables, they can be divided into four categories: ordinary vegetables, pollution-free vegetables, green food vegetables and organic vegetables. Among them, organic vegetables do not use any synthetic substances, green food does not use any medium and high toxic substances, and pollution-free vegetables promise that there will be no excessive pesticide problems. Whether it is a certain type of vegetable depends on whether there is a corresponding product quality certification label, rather than just whether there is plastic wrap.

Vegetables without plastic wrap can be purchased with confidence if you know the brand and origin and look fresh.