How to Choose Vitamin Rich Red Vegetables
It is a well known fact that fruits and vegetable contain what scientists call nutraceuticals; that is, chemical compounds that have a a medicine-like effect on the body. Here we will talk about how you can choose the best vitamin-rich red vegetables at the grocery store or farmer's market.
Things You'll Need
- * your sense of observation
- * a visit to your local grocer or farmer's market
Instructions
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How to choose the freshest red vegetables.
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1
Red peppers are in season from May to September. Choose those with a thick and smooth skin.
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2
Fresher tomatoes should have a distinct fragrance. The skin should be bright red, firm and be free of bruises, which indicates a high water content. They are in season from August to September.
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3
Beets should be firm and be attached to red stems with fresh green tops. As beets age, they become loose. They are in season from June to October.
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4
Red onions should be firm and feel heavy. Avoid those with brown, soft or translucent spots or those that have begun to sprout. They are in season from April to July.
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5
Red potatoes should be free of sprouts, green skin or spots. Their season is from late Summer to early Fall.
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6
Red radishes - They should be firm and have a clear skin that is free of bruises or blemishes with crisp, green leaves. Their season is from Spring to Fall.
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7
Red cabbage is grown year-round so it will be fresh. Choose those with a heavy head with leaves that look fresh and do not have any blemishes.
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Tips & Warnings
Important: Prolonged storage in a lit area can cause raw potatoes to turn green. Green potatoes may contain a substance called solanine, which can add a bitter taste and be toxic. If you have purchased potatoes that have turned green, be sure to trim off those areas before using.
