41–50 of 239 posts
Well, who here buys their vegetables based on nutrition? Who even knows how nutritious their particular vegetables are (probably not if you have a lab)? Companies optimize for what customers will pay for, and everything else falls by the wayside.
> Well, who here buys their vegetables based on nutrition? I would never buy vegetables if they weren’t important for nutrition.
And is the supermarket veg only? Most of that is selected to travel and display well rather than for nutrition and taste. What about organic? What about local farmed produce?
There’s a lot of stats here but it’s light on specifics that would help us make choices that would actually help.
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
I know two greenhouse growers, growing the same variety of tomato on the same rootstock in the same medium. One of them has ~5-5.5% DMC while the other has close to 8% in the mid-spring season.
They taste different, but they yield different as well (higher quality means lower yields).
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
I am certain that a vast majority of people have never tasted a "real" tomato. Here in the UK (though I'm sure this applies globally), tomatoes sold in supermarkets taste like plastic. Reason being is that they are picked when they are green and they "ripen" by the time they get to the store shelf. This is done because tomatoes are almost impossible to transfer safely in large quantities, because when they are ripe t…
Earlier quoted context omitted.
> Well, who here buys their vegetables based on nutrition? I would never buy vegetables if they weren’t important for nutrition.
Yes, but can you determine the nutritional differences between carrot 1 and carrot 2?
There’s a reason doctors suggest fresh fruits and vegetables, instead of inventing a multivitamin and psyllium husk supplement to replace vegetables.
Well, colour me shocked!! Modern farming doesn't produce as nutritious fruit and vegetables as that of the past. (Where everything was organic, and the land was managed sensibly.) Maybe we need to 'fortify' our veg, by adding calcium (chalk), and iron (fine iron filings) to it!
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
It's saddening how fruits have lost its flavour. I'm thrilled to eat fruits/vegetables every time I go back to my grandfather town. I don't know what it is... mass production? Tomatoes bought in the city do not even taste good in season (like now). We now have bigger and tasteless fruits. Why? I want to enjoy eating, I don't care if it's 25% smaller. Now they try to fool us with more colourful pulp or exterior... but…
I'm pretty sure that 99% clients would choose the one which is 25% cheaper. Especially if those products are used in (not only) fast food bars, canteens at schools etc.
Earlier quoted context omitted.
I am certain that a vast majority of people have never tasted a "real" tomato. Here in the UK (though I'm sure this applies globally), tomatoes sold in supermarkets taste like plastic. Reason being is that they are picked when they are green and they "ripen" by the time they get to the store shelf. This is done because tomatoes are almost impossible to transfer safely in large quantities, because when they are ripe t…
Going to a farmer's market tends to be easier
The vast majority comes from wholesale auctions just like everything else.
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Wouldn't be surprised if there's a relation between taste and nutritional value though.
Well, taste is subjective - nutritional value less so.
For example tomatoes (it's covered in a few books on the subject) have lost a large part of their sugar content after the 80s due to mass market techniques and genes that yield more and less quickly riping ones, but of lower taste.
Earlier quoted context omitted.
I am certain that a vast majority of people have never tasted a "real" tomato. Here in the UK (though I'm sure this applies globally), tomatoes sold in supermarkets taste like plastic. Reason being is that they are picked when they are green and they "ripen" by the time they get to the store shelf. This is done because tomatoes are almost impossible to transfer safely in large quantities, because when they are ripe t…
Can confirm. Does this also apply to canned Tomatos or are those allowed to ripe on soil, because damage didn’t matter? I think they taste better and I’ve Heard- than many top chefs prefer them over “fresh” tomatoes for cooking.