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 at 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 harvested. 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 of storage. Cabbage that has been cold-stored even contains more vitamin C than fresh cabbage.
In addition, fertilizers and other organic fertilizers are now used in large quantities. Especially for pest and disease control, various pesticides are often applied, sometimes even sprayed on vegetables one or two days before picking. These fertilizers and pesticides are often harmful to the human body. It is best to store them for a short period before eating, allowing the residual harmful substances to gradually break down and degrade. For vegetables that are prone to spoilage, they should also be washed several times before consumption.