Many people who go to the supermarket to buy vegetables often choose those with visible insect damage, believing them to be "green" and free from pesticides. However, experts warn that this is not always the case. With widespread pesticide use, many pests have developed resistance, making it possible for even "insect-eaten" vegetables to have been sprayed with chemicals. Research shows that over 500 insect species are now resistant to certain pesticides.
So how can you truly identify "green vegetables"? According to specialists, "green vegetables" are safe, high-quality, and nutritious produce that's free from harmful substances like pesticides, pollutants, and hormones. These vegetables come from a healthy environment and are grown without harming human health. When shopping, here are some tips to help you make better choices:
First, look at the appearance. Vegetables that look unusually perfect or oddly shaped may contain harmful additives, such as growth hormones or chemical fertilizers. For example, red and yellow tomatoes might have been artificially ripened, while broccoli with an unusual shape could indicate the use of growth regulators.
Next, consider the season. The nutritional value of vegetables changes throughout the year. Some seasonal produce not only has higher vitamin content but also fewer pesticide residues. For instance, in July, the vitamin C level in certain vegetables can be more than twice that of January, and in November, Chinese cabbage contains three times as much vitamin C as it does in June, with significantly lower pesticide levels.
Lastly, check the smell. If the vegetables have a strong, chemical-like odor, they might have recently been treated with pesticides. It’s best to avoid these. Also, opt for crops that are typically grown without heavy pesticide use, such as root vegetables like potatoes, taro, and radishes, or water-grown plants like alfalfa. Edible fungi and sprouts, whether field-grown or cultivated, are also good options.
By paying attention to these details, you can make more informed choices and ensure you're getting real, safe "green vegetables."
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