The more fresh the vegetables are, the better?
most people like to buy fresh green vegetables and take advantage of fresh cooking and think that this dish is good for human health. But the vegetables are too fresh and will bring trouble. Because just picked vegetables, often with a variety of harmful substances. In the production of crops, chemical fertilizers and other organic fertilizers are used in large quantities. Especially in order to prevent and control diseases and pests, they often apply a variety of pesticides, sometimes even in the first one or two days of picking, they are spraying pesticides. These fertilizers and pesticides are often harmful to the human body.
in fact, freshness does not necessarily mean more nutrition. Scientists found that most vegetables stored in a week after the same nutrient content and picking just the same time, or even the same.
according to a professor of Food Science in the United States, tomatoes, potatoes and cauliflower after a week of storage, they have a decrease in vitamin C, and Brassica, melon, green pepper and spinach after a week, the content of vitamin C has not changed. Cabbages preserved in cold storage even contain more vitamin C than fresh cabbage.
, therefore, in life, we must not simply pursue the fresh vegetables, but ignore the possible harmful substances. For fresh vegetables, we should keep it properly for a period of time so that the residue of the harmful substances will be gradually decomposed and reduced to eat later, and for those easily decayed vegetables, they should be cleaned and eaten again after many times.