How to buy the most nutritioned summer vegetables
One of the reasons why Italians eat so well is that each last of them believes that it is their fundamental right to get out of the market with the best ingredients.
They will not be satisfied with a wrinkled eggplant, a blazing artichoke, or an apple that tastes like polystyrene foam. And you should not.
The problem is to find the best, ripe, most tasty Droppingly fruit and vegetable jaw is not as intuitive as you might think. It is a task that requires the attention of all five senses to return to the subtleties and nuances behind and the ultimate quality larger maturity. To guide you in your quest for products, we wrote the rules to choose the best fruits and vegetables and how to keep them for the optimal flavor and longevity.
Here's what you should look for and exactly how to buy the best when you are shopping for summer vegetables:
Rocket
High season: March to November
Perfect choice: Emerald green leaves that are not yellowing or soft. The more the sheet, less spicy his bite.
Handle with Care: Roots enclose in a wet paper towel and place the leaves in a plastic bag. Keep in the refrigerator for 2 to 3 days.
The Payoff: Vitamin K, which can improve insulin sensitivity, providing protection against diabetes.
Beets
High season: June to October
Perfect choice: Smooth surface, deep red which is safe while in a hurry. Smaller roots are softer and tender. Attached green must be dark green and unfliber.
Handle with Care: Remove the leaves (which are large jumped into olive oil) and keep in a plastic bag in the refrigerator for more than 2 days. Beets will last in the vegetable tray up to 2 weeks.
The Payoff: Nitrate, which can help lower blood pressure.
Pepper
High season: July to December
Perfect choice: Many heft for their size with a bright color, outdoor without wrinkles. The stems must be bright green.
Handle with Care: Refrigerate in the vegetable tray up to 2 weeks.
The Payoff: All peppers are loaded with antioxidants, especially vitamin C. Red peppers at the top of the pack, with nearly three times the amount of vitamin C found in oranges.
Aubergine
High season: August to September
Perfect choice: Good weight for them with skin tense, brilliant, without wrinkles. When they are in a hurry, trying them to be Springy, not spongy. The stem and hat should be green forest, not brown.
Handle with Care: Aubergines store in a cool place (not the refrigerator) for 3 to 5 days. Aubergines are very sensitive to cold.
The Payoff: Chlorogenic acid, a phenol antioxidant that controls diseases trap free radicals.
Green beans
High season: April to October
Perfect choice: Vibrating, smooth surface without visible wilt. They must "break" when gently curved and wet appear inside.
Handle with Care: Refrigerate, unwashed, unsealed in a bag for up to 1 week.
The Payoff: Fiber (4 grams in a cup), which can reduce all-cause mortality, depending on Dutch researchers.
Tomatoes
** High season: May to August
Perfect choice: Look for heavy tomatoes that are rich in color and without wrinkles, cracks or bruises. They should have some give, unlike the solids as the high rock for transport. Too sweet, however, and tomato is probable. Off season, select smaller types such as Roma and cherry tomatoes.
Handle with Care: Never store tomatoes in the refrigerator; Cold times destroy flavor and texture. Keep at room temperature of direct solar radiation up to 1 week.
The Payoff: Lycopene, a carotenoid antioxidant that helps repel prostate cancer.
Courgette
High season: June to August
Perfect choice: Buy heavy, tender zucchini with taskless deep green skins that are decorated with low gold sequins or bands. Smaller zucchini are softer and tastier.
Handle with Care: Refrigerate in the tray in a plastic bag for up to 5 days.
The Payoff: Riboflavin, a vitamin B necessary for the production of red blood cells and for the conversion of energy carbohydrates.
