Check the freshness based on the color of fruits and vegetables

Check the freshness based on the color of fruits and vegetables. Everyone has different standards for picking vegetables that are commonly used in summer. Whether everyone is picking vegetables, they will be based on As for the choices of beautiful colors, I will share with you below. You can check the freshness of fruits and vegetables based on their colors, and learn some common sense in life, which will be helpful to you! Determine freshness based on the color of fruits and vegetables 1

Experienced consumers know that just by looking at the color of fruits and vegetables, you can basically judge which fruits and vegetables are fresh and which have been stored for a long time. Below, we will also teach you a few ways to identify them.

Tomatoes: Tomatoes with firm stems and still green around them are fresh.

Cucumbers: Freshly harvested cucumbers have thorns on their surface and are very fresh. The color should be deep and shiny, and pay attention to the cut on the stem at the front. It needs to feel green to be fresh.

Cabbage: Cabbage has shiny green leaves and is quite heavy. Cut cabbage, if the cut is white and tender, indicates good freshness.

Eggplant: Dark black purple, shiny eggplant with hard thorns on the stem is the freshest. On the contrary, eggplants that are brown or have wounds should not be purchased. If the pedicle of the eggplant covers the fruit, it means it is not yet ripe. If the eggplant's wound changes color, just soak it in water to restore its original color and keep it fresh and tender.

Shiitake mushrooms: The mushrooms are fresh and tender, dark brown, and the flesh is elastic, so they are fresh mushrooms. The wrinkles on the back of freshly picked shiitake mushrooms are covered with white film-like things. If there are brown spots here, it means they are not too fresh.

Pineapple: First of all, you should look at the color of the skin. Pineapples that are green, black, shiny, round and plump are the freshest. If the leaves are dark green, it means good sunshine, high sweetness and lots of juice. Pineapples are most delicious when they are fragrant and soft when pressed firmly.

Strawberry: The pedicle of fresh strawberry is tender and dark green, and the surrounding areas of the pedicle should be bright red. If there is still white part of the fruit, it means it is not yet mature.

Apple: If the bottom is green, it means it is not yet ripe. Knock on it. If the sound is not crisp, it means it is not fresh.

Banana: Bananas with many black spots on the skin and dark yellow color are the most delicious. If the skin is green and has no spots, it is fresh but not yet mature. Check the freshness of fruits and vegetables based on their color 2

1. Cucumber

I think cucumber is one of the most commonly used vegetables for cooking in Chinese families. Because it is really versatile, it can be eaten raw, pickled in sauce, stir-fried, served cold, cooked in soups, etc.

Cucumbers are mainly produced in summer. Cucumbers are rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. And you can also lose weight.

Selection method:

Selection of cucumbers is relatively simple. If we want fresh ones, we can pick some with small yellow flowers on the head and small burrs on the body (the more prickly the better) [laughing evilly]), something like this.

2. Tomatoes/tomatoes

Tomatoes are both vegetables and fruits, and can also be eaten raw. There are also many cooking methods (my favorite is tomato scrambled egg mixed with rice [licking the screen]), soup, noodles, cold salad, etc.

According to research and determination by nutritionists: each person consumes 50 grams to 100 grams of fresh tomatoes every day, which can meet the body's needs for several vitamins and minerals.

Selection method:

1. Look at the appearance: good tomato fruits have a round top, not protruding, and a hard pedicle.

2. Look at the color: the color is ruddy, the skin is thin and elastic, the smaller the circle at the bottom is, the less gluten it is and the more delicious it is.

3. Look inside: break the tomatoes open, they are juicy, and the seeds and pulp can be clearly distinguished. The taste is slightly hard without graininess, moderately sweet and sour and delicious.

3. Potato

Potato, the scientific name is potato. Common methods include frying, stewing, stir-frying, etc.

Potatoes contain a large amount of starch, protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach.

Selection method:

1. Look at the shape: I will pick some potatoes with complete shape and round shape. The rounder the potato, the better it is to peel.

2. Look at the outer skin: choose good-looking ones, and don’t pick the black parts that look like bruises. Most of them are bad inside; it’s best not to choose them.

3. Check whether the potatoes have sprouted: Potatoes with sprouts contain toxins and are not suitable for eating anymore, including potatoes that have turned green on the surface.

4. Look at the internal color: The flesh of potatoes is mainly divided into two colors, one is yellow and the other is white. Yellow potatoes (alpine potatoes) are more floury and floury, while white-fleshed potatoes usually feel sweeter. You can choose based on personal preferences and practices.

IV. Carrots

Carrots are a common fixture in family kitchens. They are easy to store and not perishable. There are many ways to make them. I personally like to eat them raw because they taste sweet.

Carotene is the main source of vitamin A, which can promote growth, prevent bacterial infection, and has the function and effect of protecting epithelial tissue, respiratory tract, digestive tract, urinary system and other epithelial cell tissues.

Selection method:

1. Look at the surface: there are no pits, cracks, bug eyes, etc. Some of the mud may have just been dug out and is relatively fresh.

2. Look at the roots: Some freshly picked carrots have green leaves attached to their tails. If the tails are darker in color, they may be about to go bad.

3. Look at the size: the overall size is uniform and moderate, not too big or too small. At the same time, the head and tail diameters are similar, and the cylindrical ones may be slightly sweeter.

5. Small greens/rape

Various types of green leafy vegetables, such as Shanghai greens, rapeseed, and lettuce. Usually I mainly stir-fry, make soups, side dishes, etc. I often boil some green leafy vegetables to replenish vitamins while eating noodles, rice cakes, and noodles.

Selection method:

The old rule is to look at the overall "appearance". The leaves are not bad, yellow, or have wormholes. The leaves are uniform in size, bigger is not necessarily better. The leaves are green and uniform in color. You can focus on the roots, as they generally tend to rot from the roots.

It should be noted that some supermarkets or markets will spray water on the surface to make the dishes look fresh. This is more suitable for buying and eating now, and is not suitable for storage.

6. Lettuce

Lettuce, also known as lettuce, is a seasonal vegetable in summer. The young stems and fresh leaves can be eaten raw, cold, stir-fried, dried or pickled. .

Lettuce is suitable for patients with urinary obstruction, hematuria and edema, diabetes and obesity, neurasthenia, high blood pressure, arrhythmia, and insomnia; it is also suitable for women who are short of milk or have lactation obstruction after childbirth; it can be eaten after drinking. It can relieve hangover; it is better to consume during the growth and development period of children and teenagers.

Selection method:

1. Look at the appearance: the overall shape is uniform, moderate in thickness, not curved, and the color is consistent throughout.

2. Look at the leaves: the leaves are green, no yellow leaves or bad leaves.

3. Look at the inside: thin skin, crispy texture, not hollow.

7. Zucchini

Zucchini is also a common dish in summer. It can be meat or vegetarian, vegetable or stuffed. My favorite is zucchini with scrambled eggs, absolutely delicious~

Zucchini contains more vitamin C, glucose and other nutrients, and has the effects of relieving irritability and quenching thirst, moistening the lungs and relieving cough, clearing away heat and diuresis, reducing swelling and dissipating stagnation.

Selection method:

1. Look at the appearance: There is a layer of small burrs on the surface of freshly picked zucchini, and the surface is smooth with no pits or bad holes.

2. Look at the color: Fresh zucchini is bright green in color, and will turn white after being stored for a long time.

3. Look at the feel: You can pinch the skin with your hands. If you feel water oozing out, it means it is very fresh and hydrated, and you can buy it.

8. Cowpeas

Cowpeas are also called carob beans in the south. When I saw the name for the first time, I thought it was something. After seeing the real thing, I realized that it was the cowpeas from the north. There are many ways to eat it, including frying, boiling, stewing, mixing, stuffing, etc. My favorite is the pickles made from cowpeas + baby potatoes + pork belly in the north. In the summer, after cooling down, I eat it with water and rice every time. It is delicious and relieves the heat.

Cowpea provides high-quality protein that is easy to digest and absorb, an appropriate amount of carbohydrates, a variety of vitamins, trace elements, etc., which not only can improve the appearance and health, but also has the effect of strengthening the stomach and kidneys.

Selection method:

1. Look at the appearance: Also look for a good-looking one, with no scars, wormholes or the like on the outside.

2. Look at the shape: the thickness is moderate, the ones that are too thick may be older, the ones that are longer are fresher, and the ones that are shorter may be older.

3. Look at the color: newly matured cowpeas are dark green and very tender, while cowpeas that have aged for a long time will turn yellow, so you should choose more dark and green ones.

9. Long-line eggplant

Long-line eggplant is an eggplant I only learned about after I went to the south. In the north, there are usually larger black and purple eggplants and round eggplants. . Eggplant is suitable for both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, fried, served cold, made into soup, etc.

Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Selection method:

1. Look at the appearance: The skin has no scars, no pits, the surface is bright, the color is uniform and purple, which is fresher. The fresh appearance may have some very small vellus hairs.

2. Look at the roots: There will be some thorns at the tail of the newly picked eggplant (eggplant pedicle), and some of them are quite prickly.

3. Look at the shape: the overall shape is consistent in thickness, not awl-shaped, and not too curved. It's fresher and more delicious.

10. Garlic moss

Garlic moss is also called garlic moss in the north. Because of its unique spiciness, it is often used in stir-fries. My favorite thing to eat is fried pork with garlic moss.

Garlic moss is warm in nature, has the effects of warming the middle and lowering qi, replenishing deficiency, harmonizing internal organs, promoting blood circulation, preventing cancer, and sterilizing. It has certain effects on abdominal pain and diarrhea.

Selection method:

1. Look at the appearance: the green color is fresher, and it will turn yellow when it gets old. The appearance is smooth and fresh without any dryness or pits.

2. Look at the shape: the whole root is uniform in thickness. If it is too thick, it may be old and not crispy when eaten; if it is too thin, it may be malnourished and lack of water. At the same time, you need to choose a moderate length. If it is too short, it may be older.

3. Look at both ends: the head and tail are fresh and hydrated. Because garlic moss grows and becomes bad starting from the beginning, so you can focus on observing it.