Vegetables are what we often eat, so what should we pay attention to when buying vegetables? How should we buy them? Which vegetables should not be bought? Let's find out about the six types of vegetables that are best not to buy.
Too-light green leafy vegetables: Vegetables grown in greenhouses are much more attractive than those grown under direct sunlight. Their leaves are lighter in color, but their nutritional value definitely cannot compare to seasonal vegetables that grow naturally. Therefore, when buying green leafy vegetables, choose the darker ones. Too-firm tomatoes: The firmer the tomato, the more plant hormones have been used. It's best not to buy them, or if you do, don't eat them right away. Let them sit for two or three days to continue the ripening process until they soften naturally. Also, any unhealthy ripening agents will have been released by then. In addition, tomatoes with red skins and green flesh may be related to ripening agents.
Smells bad: Unlike vegetables that have their own natural aroma, such as cilantro or fennel, vegetables with a lot of pesticide residue or made with low-quality pesticides will have a very pungent, unpleasant smell. You can pick them up and smell them before buying.
With a cracked heart: Radishes or melons with a cracked center should not be eaten, as they may have suffered severe pest damage, or it could be due to an abnormal artificial planting process.
Cucumbers that grow in size: If a cucumber you buy "grows" larger overnight, it has definitely been treated with a hormone-based enlarging agent.
Washed vegetables: It's hard to find radishes or lotus roots with dirt on them in the market these days. Vendors are blunt: "No one likes dirty vegetables." The problem with washed vegetables isn't pesticides, but bacteria. And bacteria are very difficult to remove, whether by soaking in salt water or blanching in boiling water.