Eating vegetables during your diet can supplement vitamins. So, do you know how to choose vegetables in your daily life to be more nutritious and healthy?
Many people like to buy fresh, tender, and green vegetables, and cook them immediately after getting home while they are still fresh. However, research by scientists shows that fresh does not necessarily mean more nutritious. For most vegetables, the nutrient content after a week of storage is the same or almost the same as when they were first picked. Furthermore, freshly picked vegetables often contain various substances that are harmful to the human body.
Lord Bushwell, a professor of food science at the University of Maine, USA, found that after a week of storage, the vitamin C content in tomatoes, potatoes, and cauliflower decreased; while the vitamin C content in cabbage, melons, green peppers, and spinach remained basically unchanged after a week. Cabbage that has been refrigerated even contains more vitamin C than fresh cabbage.
In addition, fertilizers and other organic fertilizers are now used in large quantities. Especially to prevent and control pests and diseases, various pesticides are often applied. Sometimes, pesticides are even sprayed on vegetables one or two days before harvesting. These fertilizers and pesticides are often harmful to the human body. When eating, it is best to let them sit for a while, so that the residual harmful substances can gradually decompose and degrade before consumption. For vegetables that are prone to spoilage, they should also be washed several times before being eaten.