1, precautions for eating vegetables
First of all, don't eat vegetables with abnormal shapes and colors;
Shape: Vegetables with normal color are generally cultivated conventionally, and can be safely eaten without being treated with hormones and other chemicals. "Abnormal" vegetables may be treated with hormones, such as leeks. When its leaves are particularly broad, which is 1 times wider than the common broad-leaved leek, it may have been treated with hormones during cultivation. The leek leaves without hormone treatment are narrow and have a strong fragrance when eaten. Some vegetables are abnormal in color, so we should also pay attention to them. For example, the leaves of grass head have lost their usual green color and are dark green, so the green color of edamame is abnormal. They may be sprayed or soaked with ammonium phosphate pesticide before harvest, so they should not be purchased. Some vegetables with abnormal shapes and colors are another matter if they are verified as new varieties.
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Second, don't eat "multi-insect" and "multi-drug" vegetables:
Among many vegetables, some vegetables are especially favored by pests and can be called "multi-insect vegetables"; Some vegetable pests don't like to eat, so they can be called "insect-less vegetables", which is determined by the different components and odor specificity of vegetables. Among the pest-infested vegetables, "famous" vegetables include green vegetables, Chinese cabbage, cabbage, cauliflower and so on. The vegetables with serious pests are chrysanthemum, lettuce, celery, carrot, onion, garlic (garlic food), leek, green onion and coriander.
Insect-infested vegetables have to be sprayed with pesticides frequently because there are many pests, which is bound to become a "multi-drug vegetable" with serious pollution. Ping Jin should choose vegetables with fewer insects as much as possible. However, in the low temperature season, because pests hibernate and overwinter, the spraying of pesticides has stopped, so it is no harm to eat a small amount of pest-damaged vegetables.
Third, don't eat vegetables with a large amount of fertilization:
Due to the extensive use of chemical fertilizers, especially nitrogen fertilizers (such as urea, ammonium sulfate, etc. ), the nitrate pollution of vegetables will be more serious. Nitrate itself is not very toxic to people, but vegetables will be reduced to nitrous acid after entering the gastrointestinal tract, which will combine with secondary amines in the gastrointestinal tract to form ammonium nitrite, which is a carcinogen.
After testing the vegetables in the market, it is found that the nitrate enrichment countries of various vegetables are different, and the law from strong to weak is: root vegetables, potatoes and taro, green leafy vegetables, Chinese cabbage, onions and garlic, beans, melons, eggplant fruits and edible fungi, and the nitrate content difference can reach dozens of times. The rule is that the pollution degree of roots, stems and leaves (vegetative bodies) of vegetables is much higher than that of flowers, fruits and seeds (reproductive bodies), which may be a common protective reaction in biology. This rule is very useful, which can guide us to eat vegetables correctly and eat as many fruits and edible fungi as possible, such as cucumber, tomato, edamame, mushroom (mushroom food) and so on.
If you like leafy vegetables very much, don't be too hard on yourself. Just take some vitamins. Because vitamin (vitamin food) C can block the formation of ammonium nitrite and reduce the potential danger of leafy vegetables.
2. Matters needing attention when buying vegetables
1. Choose safe dishes first.
For example, now is the season with rich fruits and beans. You can buy more loofah, wax gourd, edamame, lentils and eggplant. To match the color and taste, buy some lettuce, Chinese cabbage and amaranth.
2. Just look at the appearance of the dish.
The color of green leafy vegetables doesn't matter, because some varieties of vegetables are dark green, which doesn't mean they are fresh, so as long as there are no black and yellow leaves. In addition, green leafy vegetables are easy to wither, so try to choose ones with less water, leaves or stems are still very stretched, leaves are not watermarked or fall off a lot. If you buy lettuce, lettuce and so on. You should mainly look at the bottom edge. Generally, after more than 3 hours, the edge of the dish will slowly turn red or even dark red. You should buy a shallow one.
3. Look at the taste of food
Bundles of green leafy vegetables should be opened to see if they are all equally fresh, and then the stalks or petioles should be pinched by hand to see if they are crisp. If you buy amaranth, pay attention to whether the size of a bundle of vegetables is consistent, because it marks the quality of a vegetable distribution company. If you want to buy Chinese cabbage, choose the one with strong balls, because this dish is of good quality and sweet taste.
4. Boxed dishes mainly depend on the label
Pick up a box of dishes, the first thing to look at is the date, try to choose the dishes of the day. If you want more information, you can go to the supermarket's quality traceability system to scan the label. This system looks like a price scanner, which is commonly found in supermarkets, but customers rarely know or use it. Through this system, you can know the origin, harvest time, shelf time, distribution company and other information of vegetables. Just like buying clothes to see brands, you can also choose some brands you trust when buying food. Taking the origin as an example, vegetables from Miyun, Huairou or Yanqing in Beijing are generally preferred because the pollution in these places is less than that in Tongzhou and other places.
5. Do not be superstitious about organic vegetables and green food vegetables.
Organic vegetables are grown on pollution-free land without using chemical fertilizers. Ugly, the nutritional level is not easy to evaluate, can only say that the safety factor is high. Green food vegetables are allowed to grow some kind of chemical fertilizer, followed by the safety factor.