On a diet on a budget

Spend little on vegetables and fruit

It is perhaps, together with the supply of meat and fishery products, the most important paragraph of the article. This is a rather complex topic since several determining factors come into play.

First of all, remember that a vegetable or a fruit, to be organic, must NOT be ugly or ruined. This is a common belief that often contributes to the spread of food fraud. Who would be able to tell if a bad or spoiled food is of traditional or organic origin? Control bodies only. If in doubt, it is advisable to purchase certain products only from authorized dealers that deal with certified foods; for once, the short supply chain (intended as a "stall" on the side of the road) may not be the correct choice. Therefore, better a fruit or a vegetable obtained from a good traditional agriculture than an organic "not really organic"; kind readers remember that if a retailer manages to lie about the type of crop of a food, it cannot be excluded that he may also compromise on the safety periods for the disposal of pesticides.
Fortunately, today there are several groups of growers - direct dealers who show great seriousness and professionalism; it is therefore advisable to find the nearest centers from which to buy only seasonal and NOT exotic fruit. In this way, in addition to a decidedly reduced cost, it will be possible to enjoy a great nutritional advantage thanks to the preservation of antioxidant vitamins (especially C - ascorbic acid). For those who do not have the possibility to exploit similar users, it is advisable to apply the same concepts in supermarkets CONSULTING scrupulously, in addition to the price, also the labels.
While fruit is mainly to be consumed raw, for vegetables the question changes radically. Obviously, in compliance with the principles listed above, even the purchase of vegetables will be very successful. In this case, however, we could enjoy a further advantage: storage in the freezer; everyone knows that freezing vegetables (and mushrooms) it is almost never recommended (unless you can enjoy certain industrial / catering technologies such as the blast chiller) as it increases the risk that plant cells explode due to the formation of large ice crystals. However, by cooking or pre-cooking or blanching the foods in question, it becomes possible to use this preservation method as well.
Do you love asparagus but are they available only 2 months a year? No problem! Buy them in large quantities, wash them, clean them and cook them at 50% of the total by boiling, steaming or in a pressure cooker; then, after cooling them, pack them in line as if it were a "cartridge belt" and freeze them in this position (even by layering the bags). Once hard, you can combine them all in a single bag by washing those previously used to recycle them. Obviously, this is a very trivial example that can be applied also to: artichokes, broccoli, cabbage, etc. NB. It is always advisable to cut the product into pieces such as to ensure greater freezing speed and ease of consumption.

On a diet on a budget - conclusions

In conclusion, it is no coincidence that we did not talk about canned foods (tins, pickles, in oil, candied fruit, preserves, jams, dry foods such as crackers and breadsticks, etc.). These products, inexpensive and easy to store, do not present major problems like the aforementioned ones. Attention, however, this does not mean that these can be consumed with the same, or worse, more frequently than those already described. In reverse! Many preserved foods are low in water and vitamins, while providing excessive amounts of salt, sugar and food additives.

Other articles on "Vegetables and Fruits - A Diet on a Budget"

1. Cereals, Legumes and Condiments - On a Diet Spending Little
2. On a diet on a budget
3. Meat - on a diet on a budget
4. Fish, Eggs and Cheese - A Diet on a Budget

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