Unverified85% confidenceFactTime unknown
叶菜类（菠菜、油菜、韭菜）农药残留通常高于瓜果类，因叶片直接接触喷洒且难清洗；根茎类（土豆、萝卜、山药）残留最低，介意残留者可优先根茎类
1
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85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified生食芽苗菜（如苜蓿芽、萝卜苗、豌豆苗尖）优先选择带活体根系或水培基质的产品，其贮存性和安全性优于切割后的散装芽菜81% similarUnverified叶菜类（菠菜、羽衣甘蓝）冻干后风味和复水好但极碎易成粉；根茎类（胡萝卜、秋葵）成型度好但复水偏慢。要整块口感选根茎类，要撒汤入味选叶菜80% similarUnverified叶菜类看『茎叶挺括无黄边、根部切口新鲜不发黑』；根茎类（土豆红薯）避开发芽、表皮发绿（龙葵素）；番茄避开催熟的空心硬果。产地上,当季本地蔬菜（运输<24h）新鲜度普遍优于反季节长途运输80% similarUnverified根茎类（土豆、洋葱、萝卜）选沉手、无发芽、无软塌的；土豆表皮发绿或发芽含龙葵素，即使削掉也不建议食用77% similarUnverified菜品种类越多（3种以上蔬菜+菌菇+豆制品）营养越均衡但脱水复水后差异大，叶菜类复水后口感塌软，根茎类（土豆、莲藕、笋）和菌菇类复水保形最好，选购优先看菌菇根茎占比77% similar
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