Which vegetables can be stored for a longer time?

We all know that vegetables are a common type of food. There are many types of vegetables, which are rich in vitamins, dietary fiber, and minerals. They have high nutritional value, taste fresh and delicious, and are loved by people. So what vegetables can be stored for a longer time? Let's take a closer look!

Which vegetables can be stored longer?

Green peppers, hot peppers

You may be surprised why green peppers and pointed peppers can be stored for a long time. My family bought pointed peppers and colored peppers before the New Year, and they were not eaten until today. Except for a little wilting, the taste has not changed. I put the bought pointed peppers on the north drying rack and wrapped them in newspapers. I didn't expect that they have not rotted after nearly 20 days.

tomato

As long as tomatoes are not frozen, they can be stored for a very long time. Because tomatoes are picked directly before they are ripe, as long as they are hard when they are bought, they can generally be stored for two weeks.

Rhizomes

This goes without saying. Potatoes and radishes are winter vegetables that are stored in autumn. However, the humidity must be maintained and it is best to store them in wet sand so that they will not become hollow or sprout. Yams are even easier to store, as they can be stored naturally for a long time.

Cruciferous vegetables

Cabbage will not go bad as long as it is kept at a temperature below 5°C. Cauliflower can also be stored for a long time as long as the temperature and humidity are sufficient. I know that most of the cauliflower now is harvested in autumn, stored in the cellar with leaves, and then purchased and shipped all over the country.

These vegetables are normally stored outdoors. If they are placed in a refrigerator with a zero-degree fresh-keeping function, many of them can be stored for a longer time.

How to preserve vegetables better

Leafy vegetables

The most commonly eaten vegetables are Chinese cabbage, Chinese cabbage, purple cabbage, lettuce, garlic sprouts, chives, celery, chrysanthemum, coriander, rapeseed. These vegetables not only have a long storage period, but also do not spoil easily. You can buy more of them to prepare for emergencies. Of course, it is best to wrap coriander, coriander, and chrysanthemum in packaging bags to prevent the leaves from losing moisture and drying out.

Rhizomes

Radish, scallion, onion, ginger, garlic sprouts, leek sprouts, yam, taro, potato, sweet potato, and lotus root are essential vegetables in our kitchen. They are not so delicate and can be stored in a cool place.

Sprouts

Soybean sprouts, bean sprouts, and black bean sprouts are easy to store, and the best effect is achieved by placing them in a refrigerator at 3-4 degrees. Mung bean sprouts are second best.

Fruits and vegetables

Green peppers, pointed peppers, chili peppers, tomatoes, pumpkins, winter melons, cucumbers, eggplants, kidney beans, green beans, etc. are vegetables we often eat and are also easy to preserve. Especially pumpkins and winter melons, there is no problem in storing them for a winter.

fungus

The fungi we often eat include enoki mushrooms, mushrooms, shiitake mushrooms, king oyster mushrooms, white jade mushrooms, black fungus, and white fungus. These fungi are easy to preserve and have high nutritional value. They have become the first choice for people to maintain their health. They have anti-cancer effects that other vegetables cannot match. It is important to remind you to soak as much black fungus as you want. Do not soak it for more than 24 hours. If you soak it for too long, it will produce toxins and it is not suitable for consumption.

How long can vegetables be kept?

Long-lasting vegetables can be stored for about a week or half a month, depending on personal storage methods.

The most durable ones are potatoes and carrots. As long as they are not exposed to water and are well ventilated, they can last for 10 days or half a month and they will still be fresh.

Then the cabbage, the leaves on the surface will wither after a few days, but if you tear off the surface, you will find that the inside is very fresh, just like it was just picked from the field.

Finally, green peppers, cauliflower, and broccoli can also be stored for a long time as long as they are ventilated!

Vegetables must be washed clean before eating

It is best to wash fruits and vegetables with running water when eating them. You can wash them several times, while some need to be soaked. For example, some fruits and vegetables with rough surfaces, such as cucumbers, bitter gourds, etc., and green leafy vegetables such as spinach and rapeseed can also be soaked in light salt water for more than ten minutes, but they must be washed several times. Soaking and other methods can only remove some pesticide residues. Nowadays, fruits and vegetables are almost raised with drugs from planting to harvesting. Various sprays, sprinkles, irrigations, and fertilizers are used. Fruits and vegetables are almost grown in medicine jars. Everyone knows that fruits and vegetables cannot be soaked for too long when washing. First, it accelerates the rate of decay, and second, it increases nitrite and loses vitamins.