1, which smells bad.
Vegetables that smell pungent in supermarkets are usually caused by excessive pesticide residues or the use of inferior pesticides. It is recommended to smell it carefully before buying.
2. Green leafy vegetables that are too shallow
Remember to choose dark ones when buying green leafy vegetables. Because light-colored leaves are generally vegetables planted in greenhouses, although they are much brighter and more attractive than those planted in direct light, the nutritional components are definitely not as good as those of seasonal vegetables that grow naturally.
3. tomatoes that are too hard
There are many hard tomatoes in the supermarket. I don't recommend buying this kind of tomato, which is probably caused by excessive use of plant hormones. In addition, it should be noted that the tomatoes with red meat and green outside may have used ripening agents. What should I do with the hard tomatoes I bought? Don't eat in a hurry. Leave them for two or three days to continue their maturity and wait for them to soften naturally. At this time, the unhealthy erythropoietin has been released.
4. Wash vegetables
Generally, it is difficult to see muddy radishes and lotus roots in supermarkets, because they have been cleaned, so they are of high value. However, these washed vegetables are not afraid of pesticides, but of bacteria, and it is difficult to remove both salt bubbles and water.
5. Broken radish
There may also be some cracked radishes or melons in the supermarket. It is best not to buy it when you see it, because it is probably caused by serious pests or abnormal artificial planting process.
6. Cucumber that will grow up
Will cucumbers grow up? It's also staggering. Like this, I bought it and left it for one night, and it grew the next day. I think it was a hormone expander. Don't eat when you buy it.
Tips for choosing common vegetables
1. Potato
Try to choose round potatoes when you buy them, so that the skin is easier to peel. The skin must be dry and not blistered, otherwise the storage time will be short and the taste will be bad.
Potatoes that sprout already contain toxins and are not suitable for eating. If you find that the potato skin turns green, don't eat it even if it is very light green. Because the green of potatoes is a sign of the existence of toxic alkaloids, eating them will be poisoned.
2. Cucumber
No matter what variety, cucumber should be tender, and it is best to have flowers (the corolla stays in the navel). At the same time, choose hard ones. Because cucumber has a high water content of 96.2%, it is fresh. Cucumber strips are always hard and will become soft after losing water.
But hard is not necessarily fresh. Because soaking softened cucumbers in water will rehydrate and harden. It's just that the navel of the melon is still a little soft, the surface of the melon is dull, and most of the remaining corollas no longer exist, so it's easy to identify when you buy it.
aubergine
The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes.
Where are the eyes of eggplant? Where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the "eyes" of eggplant. The bigger the eyes, the more tender the eggplant, and the smaller the eyes, the older the eggplant. Tender eggplant feels sticky in your hand, and hard eggplant is old eggplant.
4. Chinese yam
No matter what variety you buy, the skin of tuber is the focus of selection. Only when the skin is smooth and free from abnormal spots can you buy with confidence. As long as there are any abnormal spots on the epidermis, it means that the disease has been infected and the edible value has decreased.
5. Chili
Pepper is much more spicy, and the finer the pulp, the more spicy it is. Persimmon-shaped round peppers are mostly sweet peppers. The thicker the pulp, the sweeter and more brittle it is, and the semi-spicy is somewhere in between.
If you pay more attention to nutrition, you can buy red pepper to eat, because red pepper has 0.8 times more vitamin C and 3 times more carotene than green pepper, and red pepper is light (small proportion) and economical, but its taste is not as crisp as green pepper.
6.wax gourd
Press the pulp with your fingers and choose the one with thick meat, because this kind of melon tastes good; Soft meat will shrink badly when cooked.
7. tomatoes
To buy tomatoes, we must first find out whether they are eaten raw or cooked. If you want to eat it raw, of course, buy pink, because this tomato has a faint sour taste, and it is better to eat it raw; If you want to eat cooked food, you should buy red tomatoes as much as possible. This kind of tomato has a strong flavor and is good for making soup and cooking.
In particular, don't buy green tomatoes and "green-shouldered" tomatoes, because these tomatoes are poor in nutrition and contain toxic lycopene.
8.celery
Dark green leaves are not suitable for buying. Because the leaves are "black", it means that the growth period is dry and short of water, and the growth is slow, with more crude fiber and older taste.
Whether celery is fresh depends mainly on whether the leaves are straight, and fresh celery is straight. Celery stored for a long time, the tip of the leaf will tilt, the leaves will become soft, and even yellow and rust.
9.radish
No matter what kind of radish, the root shape is round and the skin is smooth. Generally speaking, people with smooth skin tend to have fine meat, so smooth skin is the first rule.
The second one is heavy. It's heavy in your hand. If you master this rule, you can avoid buying hollow radish (bran radish, chrysanthemum heart meat).
Third, the skin color is normal. The oil skin (translucent patches) not only shows that it is not fresh, but sometimes it may even be frozen, so this radish has basically lost its edible value.
Fourth, you can't be greedy when buying radishes, and it's best to buy medium-sized radishes. This kind of white radish has a compact meat.
10. Winter bamboo shoots
When I bought winter bamboo shoots, I found that their shells were open and upturned, and they smelled of sulfur, indicating that they might have been smoked with sulfur. If it is a fresh winter bamboo shoot, its shell is tightly wrapped.
1 1. energy
When buying ginger, you must see if it has been "beautified" by sulfur. Once the ginger is smoked and baked by sulfur, its appearance is yellowish, it looks white and tender, and its skin has fallen off.
What sells better on the left is ginger fumigated with sulfur.
Industrial sulfur contains harmful substances such as lead, sulfur and arsenic. It is attached to ginger during smoking, which will cause harm to human respiratory tract and even directly infringe on liver and kidney after eating.
12. Vegetables
Whether vegetables are good or not depends mainly on two aspects: first, the height of vegetable plants, that is, the length of leaves, short and good quality, delicious; Long quality is poor and there are many fibers.
In addition, green vegetables can also be divided into green stems and white stems. Petiole with light green color is called green handle, and petiole with approximate white color is called white handle. The difference between them is that the white stalk is light and the green stalk is thick.
13. Cabbage
The same criteria for purchasing Chinese cabbage are: the leaves should be hard and firm, and the description of looseness is not tight, so don't buy it (sharp Chinese cabbage is fresh, it doesn't matter if it is loose). The leaf ball is solid, but the top is convex, indicating that the ball begins to pick, the middle column is too high, and the edible flavor becomes worse. Don't buy it either.
14. Cauliflower
When buying cauliflower, we mainly look at two points: first, the maturity of the flower ball, and it is best that the flower ball is not scattered around; The second is the whiteness of the flower ball, which is yellow in white and colorless and hairless.
15. Bean sprouts
How to identify "chemical bean sprouts" When selecting bean sprouts, you should first grab a handful and smell it for ammonia, and then see if it has fibrous roots. If it smells of ammonia and has no roots, don't buy it.
16. leek
According to the width of leek leaves, there are broad-leaved leeks and narrow-leaved leeks. Broad-leaved leeks sell well and have a faint fragrance; Narrow-leaf leeks are not as delicious as broad-leaf leeks, but they are rich in flavor. People who like to eat leeks, leeks with narrow leaves are the first choice.
It should be noted that leeks with unusually wide leaves should be purchased with caution, because growth stimulators (synthetic plant hormones) may be used during cultivation.
Conclusion: That's all about what foods can't be bought in supermarkets. I believe that after reading the whole article, you have understood how to choose these vegetables in your life. These methods of selecting dishes I introduced are more practical, so you can try them.