Top ranked fruits
First place: Apple, rich in vitamins, minerals and crude fiber, is conducive to the comprehensive supplement of human nutrition.
Second place: Apricot, rich in beta carotene, can help people take vitamin A. 。
Third place: Bananas are high in potassium, which is good for people's heart and muscle function.
Fourth place: Blackberry, the content of fiber in the same weight of blackberry is more than three times that of other fruits, which is undoubtedly helpful to the heart.
Fifth place: Blueberry, Blueberry is a special fruit. Eating more blueberries can reduce the chances.
Sixth place: Melon, with high contents of vitamins A and C, is an ideal food to supplement vitamins.
Seventh place: Cherry, which can help people to be healthy.
Eighth place: Vaccinium, which can help reduce the probability.
Ninth place: grapefruit, with high content of vitamin C.
Tenth place: purple grapes, whose flavonoids and other substances can provide triple protection for the heart.
Those harmful fruits in life
First, waxed apples
Waxing apples is nothing new. Nutritionists say that apple skin is more nutritious than apple meat and should be eaten more. But can the waxed apple skin be eaten more? As a matter of fact, the state allows waxing on the surface of fruits to keep them fresh. Apple skin itself contains wax, which is edible wax in processing. The main components are pure natural shellac and carnauba wax, both of which are edible and harmless to the body. However, many unscrupulous merchants use industrial wax instead of edible wax to save costs. Industrial wax contains mercury and lead, which may bring harm to human body.
How to identify: When selecting waxed fruit, you can wipe the surface of the fruit with your hands or napkins. If you can wipe a layer of light red, it is likely to be industrial wax. The staff of the quality inspection department said that edible wax and industrial wax are not easy to distinguish with the naked eye, and fruits should be washed with salt water before eating, or simply peeled before eating.
Second, ripening bananas
Ripening is an indispensable link in the banana industry chain, which has been widely used all over the world for a hundred years. It is harmless to human body if the ripening agent is not used beyond the standard. Because bananas have to be transported for a long distance, green fruits must be picked, and bunches of bananas cut from trees are difficult to ripen themselves. If ethephon is not used, most bananas will rot. Therefore, normal ripening of bananas will not produce substances harmful to human health, while excessive use will be harmful to human health.
How to identify:
First of all, the ripening banana skin generally does not have the symbol of banana ripeness-"plum blossom point", so bananas with "plum blossom point" are relatively safe when selecting bananas; Secondly, it smells good with ripening bananas.
In addition, naturally ripe bananas are cooked evenly, not only the skin turns yellow, but also the middle is soft; While ripening bananas are hard in the middle.
Third, dye oranges
The oranges in the market are particularly bright in color, which makes many people drool. Be careful when you meet such an orange, it may be a dyed orange. In order to make oranges look more beautiful and sell better, some vendors inject pigments into the orange peel and put some paraffin on the peel to make the oranges look fresh, but such oranges will fade. Some merchants even clean and dry the oranges with mildew spots, and then wax and color them with paraffin. In this way, the orange with mildew and dusty face turned red and bright in a blink of an eye.
How to identify:
First of all, the surface of dyed oranges looks particularly red. If you look closely, you can find that there are red spots on the epidermis lenticels, and some oranges even have red residues on their surfaces.
Secondly, wipe the surface of the orange with a wet towel. If the wet towel turns red, the orange may be dyed. Undyed oranges can only be seen as faint yellow after being wiped with wet wipes.
In addition, the orange stalk will turn red when it is heavily dyed; Undyed orange, orange base is white and green. Finally, the dyed orange has a sticky surface; An undyed orange feels more natural.
Fourth, the explosion of watermelon
Watermelons, large and small, which are full of melons and vines, are blown apart one by one before they are mature, some are blown apart, and some are blown like a flower. Some melon farmers and experts pointed out that the swelling agent applied by melon farmers is the cause of melon explosion. The swelling agent used according to the standard is harmless, but if it is abused for profit and used in large doses, there are potential risks.
How to identify:
First of all, from the appearance of watermelon, the normal watermelon should be round or oval in shape, with a smooth surface. However, with the use of hormones, it is easy to have distorted fruits, such as asymmetric at both ends, depression in the middle, head and tail swelling, etc. Because of uneven absorption of the sprayed hormones, the skin of artificially pollinated melons will be much thinner than that of those with swelling agents.
In addition, after the watermelon is cut, although the pulp of watermelon with swelling agent is red, the seeds are always white. At the same time, because there is a layer of wax on the surface of watermelon, pesticides often soak and remain in the wax. Try not to cut when buying watermelon, and don't buy cracked melons.
Five, hormone strawberry
Some fruit farmers make huge profits by using swelling agents many times in the process of planting. The swelling agent is mainly composed of * * * cell division, which can increase the yield by promoting cell division and volume increase in the fruit, making some strawberries big, beautiful in color and even grotesque. The bulking agent belongs to the category of pesticides, and excessive use will affect the quality of fruits. Once consumers consume strawberries with excessive bulking agent residues, it will cause great harm to their health. Especially kidney patients, should avoid eating too much.
How to identify:
First, look at the variety. Large strawberries are mostly conical, so be careful if the shape is too strange.
Secondly, the hormone strawberry has uneven coloring and poor gloss, and the color is clear and green at the bottom of the fruit stalk.
In addition, the sesame seeds on the surface of normal strawberries are golden yellow. If even sesame seeds are bright red, be on your guard. Thirdly, the normal strawberry pulp is bright red with few cavities. Hormone strawberries can be easily broken, with white flesh and many cavities.
Finally, normal strawberries have high sweetness and uniform sweetness distribution. Hormone strawberries taste tasteless and smell bad.
Six, spray acid litchi
Due to the short storage time of litchi, vendors often buy green semi-ripe or even raw litchi, soak it in diluted hydrochloric acid, or spray dilute hydrochloric acid on the surface of litchi, and the immature litchi skin will become red, tender and fresh, just like fresh litchi just picked, but it is easy to rot. This kind of solution has strong acidity, which will make hands peel, mouth blister and burn the stomach. There are also fruit sellers who smoke with sulfur, and sulfur dioxide will have a strong * * * on eyes and throat, causing dizziness, abdominal pain, diarrhea and even cancer in severe cases.
How to identify:
Consumers can identify by touching, smelling, weighing and looking.
Touch: When picking pickled lychees, your hands will feel hot flashes and even burn your hands.
Smell: Naturally ripe litchi smells like a faint scent of litchi itself, while "cosmetic" litchi not only has no scent, but also smells a little sour and even smells like chemicals.
Dian: The pickled litchi is heavier than the naturally cooked litchi.
Look: Because fresh lychees have a short storage time, they usually need to be stored in low temperature. If you see lychees being put in boxes casually by vendors and covered with plastic sheets, most of them have problems.
Seven, lime mango
The scientific name of quicklime used by vendors in media reports is calcium oxide. This substance reacts chemically when it meets water and releases a certain amount of heat, which can increase the storage temperature of mango and speed up the ripening process of mango. When eating mango, even if the mango peel is contaminated with a small amount of lime, it will not affect the health of the consumer through cleaning, peeling and other processes, but eating too much will do some harm to the human body.
How to identify:
First of all, select the mango with sunken pedicel, protruding around the pedicel, full and round; Secondly, because mango, especially mango peel, contains allergic substances, people are advised not to eat it, or cut it into small pieces and eat it in small quantities.
Eight, premature grapes
If the grapes on the market are big and round, but have poor taste, they are usually added with red promoters and swelling agents. The scientific name of the red promoter is ethephon, which can make the grapes mature earlier, and the swelling agent can make the grapes grow bigger. Among the grape swelling agents, the utilization rate of chlorfenuron is the highest. Although ethephon is sprayed on the skin of fruits, pesticides can easily penetrate into the pulp because the skin of grapes is thin. This kind of grape has uneven color, less sugar content, less juice and light taste, which is harmful to human body if eaten for a long time.
How to identify:
Consumers can distinguish from both appearance and taste.
First of all, we can understand the normal maturity of grape varieties. When buying, if each grape is dark in color and bright, it is likely to ripen. On the contrary, if a bunch of grapes can produce ripe and unripe grapes, it means that this bunch of grapes has not been ripened. Moreover, there will be a thin layer of white powder on the skin of naturally ripe grapes, which will be wiped off.
In terms of taste, ripened grapes are not sweet, while naturally ripened grapes are sweet and smooth, and some fruit stalks are fresh in color.
Nine, pickled peaches
Peach is soaked in industrial citric acid to keep fresh, and the peach is bright red and not perishable. This chemical residue will damage the nervous system, induce and even cause cancer. Half-cooked crisp peach, add alum, sweetener, alcohol, etc. to make it crisp and sweet. Alum is mainly composed of aluminum sulfate. Long-term consumption will lead to problems such as memory loss, dementia, decreased skin elasticity and increased skin elasticity. White peaches are smoked with sulfur, and there will be sulfur dioxide residue.
How to identify: to identify the quality of peaches, we must first identify them according to the variety, place of origin and time of listing, and then make a specific identification. Whether a peach has taken a "chemical bath" is mainly determined by its color: generally, the color of a ripe peach is yellow or pink, while that of an unripe peach is pale green. The pink after soaking in industrial citric acid is abnormal and bright red; Ordinary peaches will start to rot in two or three days, and moldy and soaked peaches will be very shiny after a few days.
X. Bleached pears
Pears that look bright yellow, smooth and beautiful are all peeled off after buying for a while. After washing with water, all pears are soft and rotten, and even the water for washing pears turns yellow. This kind of pear is precocious with expander and growth promoter, and then bleached and dyed with bleaching powder and colorant (lemon yellow). The treated pear juice is less tasteless, sometimes accompanied by peculiar smell and rancid smell. This poisonous pear has a short storage time and is perishable.
How to identify: the inferior pear fruit is irregular in shape, with a considerable number of deformed fruits, no stalks, uneven fruit size and small fruit size, rough and unclean surface, many stab, scratch, touch and crush scars, speckled or insect bite wounds, tree grinding, water rust or dry scars occupying the fruit surface 1/2 to1/2, and the pulp is thick and poor in texture.
How to eat fruit correctly and healthily?
1, avoid gargling when eating fruit.
Some fruits contain a variety of fermented sugars, which are highly corrosive to teeth. If you don't rinse your mouth after eating, the fruit residue in your mouth will easily cause dental caries.
2, avoid eating too much fruit
Excessive consumption of fruit will make the human body lack copper, which will lead to an increase in cholesterol in the blood and cause coronary heart disease. Therefore, it is not advisable to eat too much fruit in a short time.
3. Avoid eating fruits that are beginning to rot.
And fruits without dust-proof and fly-proof equipment, such as strawberries, mulberries and sliced watermelons, are prone to dysentery, typhoid fever and other digestive tract infectious diseases.
4, fruit avoid alcohol disinfection.
Although alcohol can kill bacteria on the surface of fruit, it will change the color, fragrance and taste of fruit. The acid in alcohol and fruit will reduce the nutritional value of fruit.
5. Avoid peeling raw fruits.
Some people think that the vitamin content in the peel is higher than that in the pulp, so when eating fruit, eat it with the skin. As everyone knows, when pests and diseases occur in fruits, they are often sprayed with pesticides, which will soak and remain in the wax of the peel, so the pesticide residue in the peel is much higher than that in the pulp.
6, avoid cutting fruit with a kitchen knife.
Because the kitchen knife often comes into contact with meat, fish, etc., it will bring parasites or parasite eggs to the fruit, which will make people infected with parasitic diseases. In particular, the rust on the kitchen knife and the tannic acid contained in the apple will react chemically, making the color, fragrance and taste of the apple worse.
7. Most fruits are cold and should be eaten in the afternoon.
Some people are used to eating fruit when they get up. In fact, most fruits are cold food, which will affect the stomach when you just get up. It is best to eat fruit at three or four in the afternoon, which is beneficial to the absorption and utilization of nutrients.
8. The risk of foreign fruits is not lower than that of native fruits.
Many consumers think that "foreign fruits" are safer. In fact, China's fruit quality and safety mechanism is relatively sound. Foreign fruits travel across oceans, so it is necessary to use more preservatives and preservatives in preservation and storage, which is relatively more dangerous than native fruits.
9. Don't blindly pursue the appearance of fruit.
Many people think that the fruit with bright colors and complete size is a good fruit, which may fall into the trap of illegal traders using illegal means to forge the appearance.
10, high calorie fruit can not be replaced.
Both fruits and vegetables are indispensable and cannot replace each other. Although they are all plants, the composition is not the same. Some minerals in vegetables are not found in fruits. If you only eat fruits, you will lack nutrients such as folic acid. Moreover, fruit has calories, and eating too much fruit may cause obesity, especially for diabetics, eating too much fruit is not good; In addition, eating too little vegetables and lacking cellulose may cause constipation. The fruit is mainly raw and contains a lot of water.
Fruit is very good for us. We often eat fruit, but eating fruit in an incorrect way is harmful to the human body. Healthy eating habits can help us have a healthy body, and correct eating concepts also add healthy elements to us. Developing healthy eating habits is the key to having a healthy body.