How to choose a good and healthy vegetables

Vegetables are mandatory for health food ingredients. Before processing, make sure you have chosen a good vegetable that nutritional content is maintained. Choose it too easy if you know how. It did not take long to recognize fresh vegetables, which can be immediately you enter into the shopping cart. Find out how below!

Leaf vegetables

Examples: kale, collards, lettuce, spinach, and cassava leaves.

How to choose this type of vegetables:

-Daunnya Fresh colored or not seemed to wilt: fresh green or fresh white. Not to yellowing, browning, or bone kehitaman.Tekstur leaves are still apparent.

-Batang Leaves are easily broken, not rubbery or mushy.

-Daunnya Intact, without patches, rips, and not hollow. The leaves are hollow indeed look less attractive, but good when perforated as a result of worm-eaten (not entirely broken), because the presence of the worm, indicating that these vegetables do not use pesticides / insecticides. However, this opinion is not necessarily true, because the use of various types of toxins in the old tempo cause pests to become resistant.

Nuts

Examples: beans, peas, and beans.

How to choose this type of vegetables:

-Berwarna Dark green.

-No Perforated or spots on the trunk.

Confines between the seed has not been evident.

-Easy Broken, not chewy, not slimy and wrinkled.

Vegetables Fruit

For example: tomatoes, eggplants and cucumbers.

How to choose this type of vegetables:

-Bentuknya Still intact, not broken, dented, bruised, wrinkled or scratched.

-Kondisinya Still hard, not too runny or soft.

-No Holes.

-Warnanya Still bright, not dull.

Smelled fresh.

Vegetables Tubers

Examples: potatoes, carrots, and cassava.

How to choose this type of vegetables:

-Umbinya Not perforated, not soft or watery, and no wrinkles.

-Leather Tubers are not scratched.

-Bentuknya Intact and no parts are dented.

-Warnanya Not bright spots.