Some foods are not better just because they look more "appealing."
Misconception 1: The whiter the mushroom, the better
Normal, fresh mushrooms have scales on their surface. Due to bumps during transportation, they are not uniformly pure white; bruised areas appear light brown. Mushrooms treated with bleach show an unnaturally white color, lack the discoloration from bruising and the scales of fresh mushrooms, and feel relatively wet and slick.
Misconception 2: The greener the seaweed, the better
High-quality seaweed is characterized by wide, thick leaves, a deep green or purplish-yellow color with a slight yellow tinge, and no withered or yellowed leaves. Seaweed contains mannitol, which appears as a white powder on its surface. Good quality processed seaweed is clean, free from mold, and not sticky. If the color is overly vibrant or the water used to wash it is discolored, it should not be consumed.
Misconception 3: The redder the cooked meat, the better
To give cooked meats like roast chicken, roast duck, pork legs, red sausage, smoked ham, and pork offal an appealing color, some manufacturers add various artificial synthetic colors during production. The harm of such foods to human health is self-evident.
Misconception 4: The brighter the color of biscuits, the better
Reputable biscuit manufacturers strictly comply with national regulations on the use of food additives and clearly label them on their products. In appearance, normal biscuits should have a relatively pure color that is consistent with their main ingredients. However, some small companies add excessive coloring to "enhance" the appearance of their biscuits.
Misconception 5: The greener the green tea, the better
Different varieties and grades of tea have different colors. However, high-quality green tea is characterized by a vibrant, fresh, lively, and lustrous green. For example, premium Longjing tea has an ivory-white color. Therefore, tea cannot be judged solely by its "greenness."