Commonly known as leaf vegetables in the market, water conservation, nutritionists claim that bacteria grow quickly and nutrients are easily lost.

In high temperature summer, food rots very quickly. If food is preserved without paying attention to the temperature and environment, accidentally eating it may lead to food poisoning. Hong Jiaxiang, a nutritionist at Chimei Hospital, shared the principles of choosing and purchasing ingredients such as eggs, beans, fruits and vegetables, so that the people can eat safely and healthily.

Washed eggs and bulk eggs have their own advantages and disadvantages, so find a trusted manufacturer.

Hong Jiaxiang said that the chicken eggs on the market are mainly divided into two types: washing eggs (washed eggs) and bulk eggs. The former is eggs processed after cleaning and disinfection. They usually remove the dirt and mess on the egg shell, and are relatively clean on appearance. They are mostly sold in supermarkets and large-scale stores, but the freshness depends on the storage and production date.

Bulk eggs are eggs that have not been washed with water and are generally collected and sold directly from the farm. There may be some dirt, feathers or other confusion on the egg shell. However, unwashed eggs have a natural protective film on the shell, which can help protect the eggs from external bacteria. If the source is reliable and stored properly, the quality of the eggs will usually not be affected and are often sold in traditional markets and stores.

Hong Jiaxiang mentioned that the important key to choosing fresh chicken eggs is to ensure food safety and quality. First, check the production date and shelf life on the packaging to ensure its freshness. Then observe the appearance of the egg shell. It must be complete, free of cracks and clean, and free of dirt to avoid bacteria and dirt affecting the quality of the chicken eggs. You can also choose a chicken egg with a credible brand and CAS mark (Taiwan Good Agricultural Products Mark) certification mark.

It is packaged and refrigerated, and it is relatively safe to buy bean products at the store.

Hong Jiaxiang said that in addition to chicken eggs, bean products are also a good source of protein, such as tofu and dried tofu. Common purchase routes are big sales and traditional markets. Bean products on sale are usually fully packaged and stored at low temperature. When purchasing, you should pay attention to the content label, shelf life and whether there are any broken or abnormal appearances. It is relatively easy to choose.

She said that when purchasing bulk bean products in the traditional market, special attention should be paid to the purchase, because they do not necessarily indicate the manufacturing date, and most traditional markets do not have low temperature storage equipment. You can first observe the appearance when purchasing. The surface should be smooth without mucus or sticky. Fresh tofu should be milky white or slightly yellow, and the tofu is even yellow or light brown. If the color is gray or dark, it may have changed. If the color is too white, you should also pay attention, because chemical drugs are added.

It is best to buy market bean products early in the morning, take them home and put them in refrigeration.

In addition, you can hear the smell. Fresh tofu or dried tofu will have a light bean aroma. If there is a sour, musty or other strange flavors, it means that it may have changed. If you can touch it, it should be flexible and flexible, and should not be too soft, loose or too hard; if it is packaged tofu or dried tofu, check whether the packaging is intact and without any leakage or expansion.

Hong Jiaxiang suggested that when going to the traditional market to buy bean products, it can be delivered in the morning or before noon, usually when the ingredients are just delivered. Merchants with good reputation can also ensure quality and hygiene. After purchasing bean products, they should be kept in the refrigerator as soon as possible and eaten in a short time to ensure freshness and safety.

When buying bulk bean products, please note that

Look at the appearance: the tofu should be milky white or slightly yellow, avoid choosing those with excessive color; the tofu should be yellow or light brown, gray or dark may have deteriorated.

Voice: Fresh tofu or dried tofu has a light bean aroma. If there is a sour, musty or other strange flavors, it means that it may have changed.

Touch to see: smooth and non-sticky, tight and flexible, not too soft or too loose or too hard.

Excessive "moisturizing" leaves affects the taste and causes vitamin loss.

The summer is high and the leaves in the traditional market are prone to withering rapidly, so water conservation is a common method. Hong Jiaxiang said that water on leaves can increase the moisture content of leaves, reduce moisture evaporation, thereby extending the maintenance time, making leaves look fresher, but there are also some potential problems to note that increasing moisture may promote the growth of bacteria and bacteria, especially in high temperature and humidity summers. If leaves are left for too long or stored incorrectly, microorganisms may reproduce quickly, affecting the safety of leaves.

Hong Jiaxiang said that too much moisture may make the leaves softer and sticky and affect the taste, especially those dishes with thinner leaves. In terms of nutrition, leaf vegetables soaked in water for a long time may lose their nutrients, especially water-soluble vitamins, such as vitamin C and B groups. Moreover, the water-filled method can only keep the leaves fresh for a short period of time. If there are no suitable refrigeration facilities, the leaves will still change quickly.

Purchase and eat fruits and vegetables. The noodles are large and have a strange flavor, so it is best to abandon them.

Some shops have food-loving activities, promoting NG or instant fruits and vegetables at low prices. Hong Jiaxiang reminds that when buying and handling over-ripe fruits and vegetables or damaged skin, you need to be particularly cautious. You can check whether there are obvious cracks, spots or color changes in the skin of fruits and vegetables, whether there are sour smells, fermentation smells, etc., and then purchase them after evaluation. Before eating, clean and remove damaged parts thoroughly to avoid unsuitable or health risks caused by excessive consumption of ripe fruits and vegetables.

In addition, Hong Jiaxiang reminds that fruit rot is usually caused by bacteria or bacteria. These microorganisms will not only reproduce in the rotten parts, but may also release harmful toxins and spread risks. If the rotten parts are small in size, the rotten parts can be cut off from the surrounding part, and check whether the incision is clean and odorless before eating. However, if the rotten parts are larger or accompanied by strange smell, it is recommended to discard the entire fruit. For safety reasons, it is best not to eat some rotten fruits to avoid causing risks to health.

Responsible editor: Gu Zihuan