Russians were given advice on choosing young corn

When buying corn on the market, Russians risk purchasing a hard feed analogue or overripe grains instead of a delicate dessert product, which will remain "rubbery" even after prolonged cooking. On July 23, Roskachestvo experts told Izvestia how to evaluate the freshness of an ear of corn right at the counter.

The first thing buyers are advised to pay attention to is the outer layer. For fresh vegetables, the wrapping leaves should be a rich, green color, fit snugly to the base, and their inner surface should remain moist. If the leaves begin to turn yellow, dry out, or spontaneously move away from the cob, it is better to refuse the purchase: you have either an old or improperly stored product in front of you.

The second important marker is the so—called stigmas, or corn hairs, which crown the cob. In a young specimen, they are elastic, silky and slightly moist, colored in cream or light brown tones. Blue-black, brittle and dry "hairs", according to experts, give out a product that has already lost its juiciness.

Palpation is considered the most reliable test in Roskachestvo. If you lightly press the grain with your fingernail at the base of the cob, a liquid resembling milk should come out of it. If the drop is clear and watery, the corn is not ripe yet, if the juice is thick and stringy, the grains will be tough even after prolonged cooking.

Visual inspection of the grains also provides a lot of information. They should be rounded, glossy and fit snugly together. The ideal shade is pale yellow or cream. The bright orange color indicates over-ripening.

They like it heavier: what fruits and vegetables can not be eaten every day

Experts advise taking into account the glycemic index of foods.

In addition, experts recommend paying attention to the place where the stem is cut. A high-quality cob is always light, lively and slightly moist. A dark, dried—out cut with a clear brown ring is a sure sign that the vegetable was removed from the garden a long time ago.

Roskachestvo warned that it is equally important to understand the varieties. Table fodder varieties are usually larger, but their grains have a characteristic depression on the crown. For food, it is necessary to choose sweet corn — it has shorter and thicker ears with convex, juicy grains. According to experts, the gigantic size is not an advantage, but often a sign of a forage crop, which, when cooked, will not give the same creamy tenderness.

"It is best to buy corn at the peak of the ground season — from mid-July to August. To preserve the sweetness and delicate texture of the cobs, it is recommended to store them in the refrigerator unpeeled and cook as soon as possible after harvesting," Roskachestvo concluded.

On July 19, Roskachestvo named the useful properties of radish and the rules for its selection. Experts reported that the root vegetable is rich in vitamins B and PP, as well as potassium, magnesium, phosphorus, calcium and iron. B vitamins support the functioning of the nervous system, help to tolerate stress more easily and participate in energy metabolism. Vitamin PP, along with potassium and magnesium, helps strengthen blood vessels.