Things To Know About Vegetables

Consuming raw vegetables gives you maximum benefits, except a few instances when you need to cook them in order to make the vegetable palatable (e.g. – cauliflower and eggplant). However, vegetables can also be consumed after processing and cooking, although it does take away a small percentage of nutrients. Realistically, consuming it in either way is good for your health.
Nevertheless, always check the fresh lively green color of vegetables (or its respective color) while purchasing.
The yellowish tinge indicates aging of the vegetable and they might have an “off” flavor.
Frozen and canned vegetables can be healthy, but canned vegetables have the possibility of carrying excessive sodium. If you buy these, rinse them vigorously under cold water before use.
Look for spots, blemishes, fungal mold, and marks of insecticide spray. If you see them, do not buy those vegetables.
Always purchase whole vegetables and not cut sections of the vegetable.
Also, beware of food contamination and foodborne illnesses while buying vegetables.
You should buy vegetables in small quantities so that you can use them quickly.
Certain vegetables have a considerably short shelf life, particularly if you go the healthy route and buy organic, non-processed vegetables.
Also, the healthy nutrients of vegetables start declining over time.
After a certain time in storage, harmful bacteria can start growing on vegetables.
Moreover, with increased storage time, the vitamin C content in vegetables degrades rapidly, thus hampering its beneficial impact.
If you cut and leave vegetables, oxidation will occur as they are exposed to the air and cause discoloration of the vegetable. However, the vegetables are still edible and you can stop this oxidation by adding ascorbic acid to the surface areas or by refrigerating the vegetables.