Why do today s vegetables taste different from what they used to be?

Vegetables are a must-eat food for every family. However, in recent years, mom has become less and less fond of eating vegetables! I asked my mother why, and she told me, "The vegetables don't taste very good now, and they don't taste as good as the vegetables I used to grow at home."

The vegetables used to be sweet, but now the vegetables are very sweet. In particular, the vegetables in the supermarket are not delicious at all." In addition, my mother also advised me not to go to the supermarket to buy vegetables, but to buy them at the stalls of grandparents and grandmothers who sell vegetables.

This kind of vegetable is generally grown by the locals themselves, and the taste will be much better.

I often hear elders say that today's vegetables are not as delicious as before, what is the reason?

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First, there are differences in the way vegetables are grown. What was it like to grow decades ago? When I was young, my grandmother took me to the field to plant vegetables, dig a pit, put some seeds, and cover the seeds with soil.

The efficiency of planting is very slow, the yield of vegetables per acre is not high, and now the planting method is more scientific, greenhouse planting, hydroponic planting, etc., the yield of vegetables has increased. With a variety of insect control measures, it also looks more beautiful than the vegetables grown before. But large-scale cultivation has increased yields and weakened the taste of vegetables.

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Second, the planting environment is different. Regardless of the large-scale scientific planting methods, if you carefully observe the vegetables grown by the farmer's uncle, you will find that even the vegetables grown by the farmer's uncle are not as good as the vegetables grown decades ago!

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Third, people have eaten more and more things, and they have higher requirements for food. A few decades ago, most families were not wealthy enough to be fed. The taste of vegetables is good, and if it is sweet, it will be delicious.

Nowadays, people have eaten too many good things, and the taste of vegetables is not very good, and it is not as good as other delicacies. In the case of the two cases, it is definitely that the previous vegetables tasted better.

So, you can now understand why the elders always say that the old vegetables tasted better, right?

In the past, vegetables were grown by fertilization in the open air, and even manure was watered, but now there is too much human interference, and it is a greenhouse and oxytocin, even if it is a green and pollution-free vegetable, it is not the same as before.

Because there weren't so many fertilizers for vegetables before. They are all original ecological products, and today's vegetables basically use a lot of organic fertilizers, which naturally can't compare to the taste of the previous vegetables.

Because the vegetables in the past have not used chemical fertilizers, very healthy, now people in order to pursue high yields, apply a lot of chemical fertilizers, although the vegetables look good quality, but the taste is still not as good as organic vegetables.

Because many vegetables are now cultivated in greenhouses, the growth cycle is relatively short, and some artificial fertilizers are used, so the taste will be much lighter than before.

Because the market is basically greenhoused vegetables now, although there is no difference in nutrition between greenhouse vegetables and farmhouse vegetables, there is no farmhouse fertilizer, so the taste is not strong enough.

Now vegetables are watered by fertilizer, the previous vegetables were watered by manure, now vegetables are grown under indoor artificial sunlight, and some businesses will add chemical hormones in order to shorten the growth period of vegetables.

With the development of the times and technology, many vegetables are now cultivated without soil. The difference in technology leads to the difference in taste.

Once upon a time, the only vegetables on the table in winter were the usual dishes in winter: radishes and cabbage, but such a scene may be unimaginable for some young people today, or it may have gradually faded away. Now looking at our winter dining table, in addition to the radish and cabbage that will still be there, cucumbers, tomatoes, green peppers, garlic sprouts, etc., these vegetables that should have been only available in summer or autumn have been served to the table where winter vegetables are scarce, which greatly enriches the single diet in winter.

However, while everyone feels the dazzling array of vegetables, they also feel that the taste of these vegetables does not seem to be so friendly, is it a psychological effect of us in winter? Or is it a deviation in the taste of winter? Is it related to greenhouses where vegetables are grown?

In fact, this is not another factor, because there is indeed a certain difference between the nutritional content of these out-of-season vegetables and our seasonal vegetables. And the root of these differences lies in the difference between the environment in which the plant grows, let's take a look at it below.

Differences in light factors: For off-season vegetables, due to the difference between seasons and seasons grown in greenhouses in winter, there is also a certain difference between the light that can be received between planting the same crops, for example, the light intensity is weak in winter, and incandescent lamps are hung in the greenhouse to enhance the light. The weak light intensity also causes the plant photosynthetic efficiency to be low, and the amount of organic matter that can be synthesized is less, and the direct consequence is that the fruit has fewer nutrients, such as less sugar content, and it tastes less sweet, resulting in differences in taste.

The difference in ambient temperature is also very critical for the growth of plants, for example, too high temperature may lead to heat death, too low temperature will lead to frost damage, and for organisms, a series of enzymatic reactions in cells are catalyzed by enzymes, and the activity of enzymes is directly related to air temperature, so due to the difference between the temperature of off-season vegetable planting and the temperature of seasonal vegetable planting, the taste and other aspects will also be different.

Of course, for the factors of the difference in the taste of off-season vegetables, we can't just attribute to the above two factors, aside from the above factors, such as the time of harvesting, planting time and varieties and other factors will more or less affect the taste of vegetables, take the well-known tomatoes, sometimes the factor that tastes not so sweet may not be because of out-of-season vegetables.

It may also be a variety, because with the acceleration of urbanization today, the demand for vegetables in the city is increasing, and the storage time of tomatoes is difficult to keep up.

In general, it is an indisputable fact that the taste of out-of-season vegetables is biased, but we should not complain too much, after all, if there are no these out-of-season vegetables, our table may have to return to the era of today's radish and tomorrow's cabbage!

Because out-of-season vegetables don't get the nutrients they need, they don't taste very authentic.

Out-of-season vegetables are generally grown off-site or greenhouse, and their short growth cycle and excessive use of chemical fertilizers will seriously affect nutrition and taste.

Because the amount of fiber and sugar contained in each vegetable is different, the taste is different, and the tissues and ingredients of various plants are different, like:

Spinach contains minerals, carotene, vitamins, iron, phospholipids, oxalic acid, and rich riboflavin. Among them, the content of carotene is high, and vitamin K is the highest content among green leafy plants.

Cabbage contains carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, as well as protein, fat, calcium, phosphorus, iron, etc.;

Bitter gourd contains a type called cucurbitacin, so it is very bitter.

Because they absorb different elements and light and form different ingredients, they have different shapes and tastes.

Each vegetable contains different things in the body, so the taste is different.

Bitter gourd vegetable, its body contains bitter alkaloids, this alkaloid is too much, this melon is of course bitter.

Persimmon peppers and chili peppers have a spicy taste, which is because they contain more capsaicin in their bodies, so people feel spicy when they eat them.

Because the vitamins contained in various sparse vegetables are different, the taste is not the same.

Because they don't look the same!! [Count me stupid.

Because they are different dishes.

Thank you! The main reason is that people can buy vegetables and fruits anytime and anywhere, and they can eat them whenever they want. Whereas.

When I was a child, I couldn't eat it in general.

When I was a child, I couldn't eat it in general.

Another reason is that in the past, vegetables and fruits used farmhouse fertilizer, but now due to the reduction of rural livestock, in order to increase production, chemical fertilizers can only be used, and it is not as delicious as the fruits produced by farmhouse fertilizer.

Another reason is that in the past, there were not many wells, and melons, fruits and some vegetables were grown in dry land, but now there are enough water sources, and the fruits are not delicious because they are often watered to increase yields.

I don't think it will change the taste, just like the long beans are delicious in season, but they are easy to store after drying, and you can put a little dried beans when steaming the pork belly, and the taste is delicious.

After all kinds of vegetables are dried vegetables, the taste is different from before, dried vegetables do not have as much water as fresh vegetables, there are not so many vitamins, there will be a taste of the sun, but dried vegetables are very good.

Personally, I think so, because I often dry vegetables to make sauerkraut, and the vegetables basically lose their taste after drying, not to mention whether the taste will change.

The taste will change, and after various vegetables are dried in the sun, the nutrition will be different from when they were fresh, and the taste will also change.

The basic taste will not change, but some flavors will change, because after the vegetables are dehydrated, if they are soaked in water and then made into vegetarian dishes, they are generally not very tasty, and they usually have to be stewed together with the meat to restore the original taste.