When people eat vegetables, they always want to buy nutritious and fresh vegetables. However, today's distribution channels have made it difficult to eat freshly picked vegetables. However, as long as you have a little bit of common sense, you can still get more fresh vegetables. Here's how to identify the common freshness of some common vegetables. (1) Cucumbers - The spurs of the epidermis are raised and fresh cucumbers are hardly stabbed. Melon is well-proportioned and slim. If you grow too ripe, then the body is fat and has a lot of melon seeds. However, the meat is thick and you can go to the seeds to cook or make pickles. (2) Tomatoes - The longest cooked on the seedlings tastes best. However, most of the products sold on the market are still red and are picked up by people. However, the color is still bright and ripe, but the body is solid, fresh fruit is the best. (3) Lettuce - It is a fine dish with heavy weight, good luster, and lots of young leaves. (4) Onions - It's better to have not yet sprouted and firm. If you have already germinated, the middle one is already rotted and you should be careful. (5) Haricot bean pods - should be selected pod green, bright color, less gluten, flesh, soybean meal straight, full of water. The small grains in the lotus root are larger than the grains and are tender and refreshing. (6) Cabbage - The more it grows in cold places, the better it will taste. The petiole of high quality cabbage is thick and the ends of the cabbage are curled up to form a ball. Heavy weight, no insect eyes and dark spots. If the tips of the leaves separate from each other and roll outwards, the heart may have begun to grow moss. (7) Eggplant - The fresh eggplant has a bright purple skin, fresh luster, full moisture, and a high degree of eggplant. If brown spots appear on the skin, it is the so-called "frozen eggplant." The eggplant is hard and has a bad taste. (8) Radish - Fresh radish is smooth, fresh in color, and full of moisture. If the skin is loose or dark spots appear, it is not new. (9) Pumpkin - In general, the hard-skinned, full-grained pumpkin is dry and tasty. Small, soft and tender pumpkins, heavy but not sweet. (10) Potato - Potato starch produced in cold places has a lot of fine texture and is dry and delicious. So green, it is the sun. This kind of potatoes can't be eaten. (11) Sweet potatoes - The skin should be smooth and sturdy. If the skin has wrinkles or spots, or if the heads are slender and fibrous roots are large, the sweet potato tendons are more and should not be eaten. (12) Mushrooms - fresh mushrooms should be fleshy, with a half-open umbrella cap and pure white under the umbrella. Dried mushrooms are rich in vitamin D and are a good food. Should be uniform in size, umbrella hat hypertrophy for the finest. China Agricultural Network Editor
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