The benefits of seasonal vegetables
Seasonal vegetables are naturally mature vegetables, which grow naturally according to the sunshine and planting time required by vegetables, and are the freshest and have the best taste. Take tomatoes for example. The content of vitamins and nutrients in tomatoes ripe in summer is about twice as high as that in winter, and the taste is delicious. Seasonal vegetables contain more antioxidants, which can effectively prevent diseases such as intestinal cancer, myocardial infarction and Alzheimer's disease. Seasonal vegetables are on the market in large quantities in this season, which are not only fresh, but also cheap.
Greenhouse vegetables
Greenhouse vegetables are cultivated by greenhouse cultivation technology, so that even in cold winter, we can eat vegetables unique to summer. In people's cognition, out-of-season vegetables use a lot of hormones and pesticides, which is not conducive to health. There is some truth in this statement. In order to make fruits and vegetables ripen quickly, some "black-hearted" merchants will use hormone drugs to ripen them, and often eat such vegetables, which is not good for human health.
Greenhouse vegetables are not only hormone drugs to accelerate ripening, but also rely on greenhouse planting to increase the temperature of crop growth, change the growth environment and make plants mature ahead of time. As long as the planting technology meets the national standards, the quality of vegetables listed in normal seasons is not much different, but the planting cost is higher, so the price is more expensive.
Greenhouse vegetables are also relatively safe, just learn to distinguish the quality of vegetables when buying greenhouse vegetables, otherwise it is likely to buy vegetables ripened by hormones or vegetables with excessive pesticides and fertilizers. From the taste and nutritional value, eating seasonal vegetables is healthier.