What do you need to pay attention to when choosing vegetables?

1.Potato. Try to choose the round one, there is no broken skin, the rounder the better. The skin must be dry, without blisters, otherwise the storage time will be short, and the taste will not be good.

Potatoes that have sprouted sprouts contain toxins and should not be eaten. If you notice that the skin of the potatoes is green, do not eat even a very light green color. Because the green color of potatoes is a sign of the presence of toxic alkaloids, they can be poisoned if eaten.

2.Eggplant. The age and tenderness of eggplant has a great impact on the quality. A reliable way to judge the age of an eggplant is to look at the "size" of the eggplant's eyes.

The "eyes" of eggplant grow in**? Where the sepals of the eggplant connect to the fruit, there is a white ribbon with a tinge of greenish, which the vegetable growers call the "eyes" of the eggplant (pictured above). The larger the eyes, the more tender the eggplant, and the smaller the eyes, the older the eggplant.

The tender eggplant has a sticky feeling in the hand, and the stiff eggplant is an old eggplant.

3.Chili pepper. Chili peppers are much spicy, and the thinner the flesh, the heavier the spicy taste. Persimmon-shaped bell peppers are mostly bell peppers, with thicker flesh and more sweet and crunchy, while semi-spicy peppers fall somewhere in between.

If you pay more attention to nutrition, you can buy red peppers to eat, because red peppers have more vitamin C than green peppers, 3 times more carotene, and red peppers are light (small in weight), and they are also economically cost-effective, but the taste is not as crisp and tender as green peppers.

4.Cucumber. Regardless of the variety, cucumbers should be tender, preferably with flowers (the corolla remains in the umbilicus). At the same time, it is necessary to pick the hard one. Because cucumbers have a high water content, fresh melon strips are always hard and only become soft when they lose water.

But the erection is not always fresh. This is because if you soak the softened cucumber in water, it will rehydrate and harden. It's just that the umbilicus of the melon is still a little soft, and the melon surface is dull, and the remaining corolla is mostly gone, so it is easy to identify when buying.

5.Yam. No matter what variety you buy, the skin of the tuber is the focus of selection. The epidermis is smooth and there are no abnormal spots, so you can buy with confidence. As long as there are any abnormal spots on the epidermis, it means that it has been infected with a disease and its edible value has been reduced.

In addition to buying fresher individuals, you also need to be careful not to buy larger than usual vegetables, which may be due to bulking agents. When buying cucumbers, do not choose individuals with yellow flowers on their heads, as this kind of cucumber is most likely due to the preservative in the plant, which is not good for health.

Tips to keep in mind when buying vegetables.

1.Apply "color value". The so-called "color value" only refers to the laws of value and color of vegetables that have been discovered by scientists

The color of vegetables is basically proportional to their nutritional value. That is, with the gradual transition of vegetable color from light white to light yellow to emerald green, its nutritional value is getting higher and higher. Therefore, in addition to tasting the choice of taste, you can try to buy green vegetables when buying vegetables, such as celery, spinach, bell peppers, rape, leeks, beans, etc.; Second, buy light green or warm vegetables such as carrots, tomatoes, zucchini, pumpkin, sweet potatoes, etc.

Of course, this is not to say that light white vegetables such as winter melon, white lotus, and cocoon white are not of high value, but this is only relative.

2.Physical examination. When buying vegetables, it is necessary to check the body and color, and give the vegetables an overall evaluation and estimate.

For example, the color is fresh and pure, the appearance is bright, neat, and fresh, the size and thickness are appropriate, the leaves are stretched and thick, the vegetable body is full and full, the softness and hardness are moderate, the water content is sufficient, there is no skin ulceration and flow soup, there is no wilting old leaves and yellow leaves, there is no strange smell when smelling the vegetables, there is no discomfort when looking at the dishes, and the vegetables that are tied in the middle do not seem to be "hot" when touching the vegetables, etc.

3.It's okay to have a little bug eye. Some readers don't like to buy vegetables with insect eyes, in fact, if they are a little insect or have been bitten by insects, their quality may not be very poor.

Because any kind of crop has the possibility of being bitten by insect pests, if the purchased vegetables do not even have a small insect eye, it means that it is very likely that excessive pesticides have been sprayed during the growth of the vegetable, and eating this kind of vegetable will have the possibility of absorbing pesticide toxins unconsciously while absorbing nutrients, so when buying vegetables, it is okay if there is a little insect eye on the vegetable leaves.

1. Choose fresh vegetables, the leaves of the vegetables are intact and not rotten, and there is no wilting.

2. Observe the vegetable stalks, try to choose the ones that are young and tender, and the vegetables that are too old have a poor taste.

3. For root vegetables, it is necessary to choose vegetables with good texture and complete leaves, and the leaves are densely distributed, rich in oil, fresh and shiny.

4. When buying bean sprouts, don't choose bean sprouts that are white and chubby, the kind of bean sprouts are soaked in chemical reagents and grown.

5. Don't pick vegetables that have bloomed, such vegetables are old and have no nutrition.

Vegetables can be divided into two main categories according to their color:

One is vegetables with dark green, orange-yellow or orange-red leaves, such as spinach; The other category is light-colored vegetables, such as potatoes.

It should be noted that dark vegetables must be dark in both skin and heart to be considered dark vegetables, while cucumbers, although the skin is green, are white inside, so they can only be counted as light vegetables.

Eggplant as a whole does not belong to dark vegetables. The amount of purple eggplant skin is very small in the whole eggplant. Similarly, carrots and green radishes are not dark vegetables.

But if you peel the eggplant separately to make a dish, then it is a dark vegetable.

What are some common dark vegetables?

Common dark green vegetables:

Spinach, chrysanthemum, rape, choy sum, green pepper, bok choy, mustard greens, lettuce, kale, broccoli, pea tips, lettuce, winter cabbage, loofah tips, coriander, water spinach, sweet potato leaves.

Common dark orange-red orange-yellow vegetables:

Tomatoes, carrots, pumpkin, bell peppers.

Common deep fuchsia vegetables:

Red forage, purple-backed geranium, red beets, purple leaf lettuce, purple cabbage, kale.

What's good about dark vegetables**?

Dark green vegetables are the leading little flowers in the vegetable industry, and their content of various vitamins and minerals is very prominent. For example, vitamins - carotene, vitamin C, vitamin K, folic acid, etc., minerals are rich in iron, calcium, and dietary fiber. It is of great significance for the protection of vision, the auxiliary supplementation of calcium and iron, and the smooth bowel movement.

Purple-black vegetables are rich in anthocyanins, which are polyphenols, which have strong antioxidant capacity, can scavenge free radicals, and have a certain protective effect on cardiovascular and cerebrovascular health. The color of anthocyanins is more complex, red, purple, blue, and green. Anthocyanins are flavonoid substances that have:Antioxidant, anti-inflammatory, antibacterialrole, forPrevents cardiovascular disease, diabetes, and relieves eye fatigueHelpful.

Among the orange vegetables, the most prominent is carotene, which is one of the carotenoids, which can be converted into vitamin A, which helps us protect our eyes and improve night blindness.

Red vegetables are rich in the well-known "lycopene", which has strong antioxidant ability, which can help the body remove free radicals and reduce the risk of prostate cancer.

Is the nutrition of light-colored vegetables bad?

First of all, light-colored vegetables are generally a little less concentrated in some nutrients, and their nutritional value is still very high. And then there are many times light-colored vegetablesIt also has a special role in the nutritional management of patients with certain metabolic diseases。For example, white radish is very low in calories and rich in vitamin C, so it is good to cut it into slices and eat it as a snack.

Lotus root contains a lot of polyphenols and polysaccharides, and its health value is also very high.

There are also starchy vegetables like yams, which are good for enriching staple foods. Replacing some rice or steamed bread with yam can increase the potassium content of the staple food.

In order to achieve a varied diet, it is best not to completely abandon a certain type or group of foods, and adjust the proportions.

What to pay attention to when choosing vegetables in the supermarket.

1. Know dark green leafy vegetables: dark green leafy vegetables take 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 flowers and mosses with high nutritional value and dark green color also belong to dark green leafy vegetables, such as green cauliflower, rape moss, etc.

2. Know 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.

3. 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.

Cucumbers can be eaten raw, cold, and stir-fried, and are vegetables with rich nutritional value. When picking cucumbers, you can pay attention to the following details:

1.Surface: Cucumbers with small and dense spines on the surface and prominent vertical lines are more delicious.

2.Body size: Slender and even, and the short cucumber tastes better.

3.Color: dark green, greenish and black, with a better taste.

How to choose from the appearance, smell, feel, variety of multiple angles to help you pick the most delicious.

How to eat from the aspects of cleaning, peeling, eating, storage, nutrition, efficacy, and contraindications, so that you can eat at ease and eat comfortably.

Do you know. Do you know what month is in season for cucumbers? Is cabbage also called "woad"? What does sweet potato seedling look like? Come and meet your favorite vegetables!

Pick seasonal vegetables and eat them.

Tomatoes are a vegetable that many people like very much, how can you choose a delicious tomato? Today, Huahua will teach you.

1. First of all, look at the fruit stalk, if the fruit stalk is slightly shallower than the surrounding places, it is naturally ripe, and it is best to choose this.

2. Then look at the bottom, the naturally ripe tomatoes, the bottom is concave, if there is no depression, it may be ripe.

3. It is best to choose the kind of tomatoes that are more evenly red, if the color is not uniform, don't buy it first.

Cucumber is a kind of vegetable that we usually eat, whether it is cold or fried, it is a very delicious vegetable, and many friends like to eat cucumber very much. When choosing cucumbers, we should also pay attention to a little trick in order to pick delicious cucumbers Today, Huahua will teach you how to choose delicious cucumbers.

1. It is best to choose the kind of cucumber with raised surface lines and small spines, which is relatively fresh.

2. Then we choose the kind of cucumber with a slender size, which looks well-proportioned and good-looking, which has a better taste.

3. It is best to choose the kind of cucumber that is thick green and looks green and black, which has a good yellow taste and is just right.

Eggplant is a vegetable that many people like very much, eggplant is very delicious, and there are many ways to eat, Huahua every time she eats barbecue, she likes to eat roasted eggplant very much, fragrant, it is so tempting.

1. When we choose eggplant, try to choose the kind of purple skin, don't choose which one looks green, the kind of eggplant has a bad taste.

2. We can touch the surface of the eggplant to see if it is the kind that is very soft, don't look at it if it is soft, it is best to pinch it tightly, but not hard.

3. Look at the white part of the eggplant, if there is more white, it means that the eggplant is more tender.

Vegetables and fruits are colorful, varied, and the nutritional value of different fruits and vegetables is also different, so how should we choose vegetables with good nutritional value?

1. Focus on "freshness".

Fresh seasonal vegetables with bright color, high moisture content, fresh taste, and more micronutrients and bioactive substances. Vegetables that have been left for too long will not only lose nutrients, but also the nitrite content in vegetables will increase significantly.

2. Choose "color" and choose.

According to the color of the vegetables, they can be divided into dark vegetables and light vegetables. Dark vegetables are dark green, red, orange and fuchsia, which have more nutrient advantages than light-colored vegetables, especially rich in carotene, which is good for vitamin A in our diet**.

3. More "variety" is the mainstay.

There are thousands of types of vegetables, and only by choosing a variety of vegetables, constantly changing varieties, and rational collocation can their nutrients complement each other. For example, green leafy vegetables, broccoli and various cabbages are rich in beneficial substances such as isothiocyanate; Broad beans, peas, edamame, beans and other legumes are rich in amino acids, various minerals and vitamins; Shiitake, oyster mushroom, oyster mushroom, oyster mushroom and other fungal foods are rich in minerals and bioactive substances.