FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES

By: Jera Mei S. Legaspi

Between selection, purchase and preparation
there is a lot to consider when buying fresh
produce. This guide will show you the food
safety hazards to avoid and the tips and tricks
that can make your produce selection more
nutritious and more cost effective.
Let’s G!
1.Freshness
Fresh vegetables should be
crisp and bright in colors.
These are some old, floppy,
browned, and damaged
vegetables you shouldn’t
consider in choosing good
quality vegetables :
2. Absence of decay or insect
infestation
pictures shown are infested vegetables
pictures shown are infested vegetables
3.No mechanical damage or injury.
pictures shown are damaged vegetables
4.Right degree of maturity.
5.Variety
Different varieties differ in
color, shape, texture and
sometimes flavor.
•Bell Peppers
Bell peppers should be firm and void of any soft
spots. No matter which color pepper you are
buying, look for consistency along the entire
surface and avoid any with split or broken stems.
•Cauliflower and Broccoli
Color is a key indicator of the freshness of these
vegetables. Broccoli should be a pale green and
cauliflower should be an off-white, void of any
yellowing or browning. The heads should be
heavy and compact.
•Corn
The husk of corn should be pale green and moist
looking, free of any browning or dying. Whether
purchased with or without the husk, the kernels
should be plump and firm to the touch.
•Root Vegetables
Carrots, beets, potatoes and onions should be
hard to the touch and free of any cracking or soft
spots. If roots are still attached, they should be
sturdy and crisp, void of any wilting.
•Leafy Greens
Use your fingers to assess as many layers of the
green as possible. Both the leaves ad stalk of
kale, lettuce and cabbage should be crisp and
void of wilting. Check for any tears in the leaves.
THANK YOU FOR
LISTENING!
Jera Mei S. Legaspi