Tomato
Choose tomatoes that have a deep rich color. Not only is this one of the signs of a delicious tasting tomato, but the deep color also indicates that it has a greater supply of the health-promoting phytonutrient red pigment, lycopene. Tomatoes should be well shaped and smooth skinned with no wrinkles, cracks, bruises or soft spots.
Carrot
Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. If the green tops are attached, they should be brightly colored, feathery and not wilted.
Cabbage
Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Avoid buying precut cabbage, either halved or shredded, since once cabbage is cut, it begins to lose its valuable vitamin C content.
Spinach
Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Cucumber
They should be firm, rounded at their edges, and their color should be a bright medium to dark green. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips. Thinner cucumbers will generally have less seeds than those that are thicker.
Celery
Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches.
Pimiento
Look for Pimentos that appear to be fresh and not damaged.
Kale
Choose kale with smaller-sized leaves since these will be more tender and have a more mild flavor than those with larger leaves.
Radish
Look for firm orbs with no apparent blemishes.
Broccoli
Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing.
Onion
Choose onions that are clean, well shaped, have no opening at the neck, and feature crisp, dry outer skins.
