Cucumbers Select firm cucumbers with good green color. They should not be too large in diameter. Avoid overgrown, yellowish cucumbers or cucumbers with withered, shriveled ends. Potatoes Choose well-shaped, firm potatoes that are free from blemishes, sunburn and decay. Avoid potatoes with large cuts, green areas, bruises or potatoes that have sprouted.
Tomatoes Look for firm, unblemished tomatoes with good color.
For fully ripe tomatoes, look for an overall rich, red color and a slight softness. For tomatoes slightly less than fully ripe, look for a firm texture and color ranging from pink to light red. For good health eat at least five servings of fruits and vegetables each day. A serving is one-half cup of cooked vegetables and 1 cup of raw, leafy vegetables. Deep green vegetables like spinach and dark yellow vegetables like carrots and sweet potatoes provide vitamin A. Broccoli, cabbage, and tomatoes provide vitamin C. Vegetables are naturally low in calories when served with herbs and spices instead of butter or high-calorie sauces.