Vegetables are a food we eat every day, but do you know how to choose them correctly? What are the essential tips for buying vegetables? Let's find out!
Tips for selecting common vegetables
1. Bean sprouts—Always choose those with roots
Bean sprouts soaked with illegal additives like urea are usually short and thick, without root hairs, and have a distinct ammonia smell after being cooked. When buying bean sprouts, be sure to choose those with roots, and the sprout stems should not be too thick. For mung bean sprouts without pesticides, the skin is green, while those treated with pesticides have a brownish-black skin.
2. Tomatoes—Don't buy ones with pointed tops
When buying tomatoes, look at their shape and color. Larger ones are not necessarily of better quality. In particular, avoid deformed tomatoes with sharp edges, odd shapes, or nipple-like protrusions in the middle, as these may have been treated with excessive hormones.
3. Cucumbers—Curved ones are more reliable
Many people choose cucumbers with flowers and prickles on the top. Some farmers apply hormones to cucumbers to meet the market's demand for freshness, making them look newer. Therefore, cucumbers with flowers and prickles are not necessarily better. Secondly, curved cucumbers are more trustworthy than straight ones, as some farmers use chemicals to make cucumbers grow straight for a better appearance.
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4. Lettuce—Safest to eat in early spring
Compared to other leafy vegetables, lettuce is less prone to pests. Lettuce in early spring, especially in March, doesn't need pesticides at all. Also, lettuce is a vegetable that doesn't require chemical fertilizers, as using them would cause it to "grow only in leaves, not in the head."
5. Ginger—Safest to eat after peeling
When stored, ginger is buried in sand and soil. So, to buy reliable ginger, it's best to choose some that has a bit of mud on it. Normal ginger is dark in color, while "problematic ginger" is usually fumigated with sulfur, making it look bright with a very thin peel that rubs off easily. If you're unsure how to tell them apart, the best method is to peel the ginger before eating, as sulfur fumigation mainly affects the peel, not the flesh.
6. Radish—Don't choose ones with black spots
Fresh radishes have a smooth surface, fresh color, and are full of moisture. If the skin is loose or has black spots, it means it is no longer fresh.
7. Potatoes—Green potatoes are not edible
Potatoes bought from the store can turn green after a few days. When potatoes turn green, the green skin contains a high level of solanine, which can cause poisoning if eaten. Therefore, sprouted and green-skinned potatoes should not be consumed.
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