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1. Appearance Never will two pieces of naturally and organically grown produce be the same! There are no two things in nature that appear identical. Every apple, mango, and even grain has its own appearance. They will never be the same colour, shape, or structure. Your moong dal, for example, will not be uniformly bleached yellow like the dal in regular packing. Instead, it will have a range of yellow tones.
2. Taste To put it simply, natural tastes better. Because the natural flavour of organic vegetables is so intense, you’ll find that cooking with them requires fewer spices. Similarly, organic fruits are juicier because they are allowed to ripen on the tree. In the absence of this, fruits are often plucked while green and gassed to develop and extend shelf life.
3. Faster Cooking Organically grown food always cooks faster; if you multitask, be cautious since you could burn the dish if you go outdoors while it is cooking. Pesticide-contaminated food has to be cooked for significantly longer periods of time.
4. Shelf Life Fruit or vegetable rind that is organic has a short shelf life. At an average temperature, an organic shell will go bad in no more than 2-3 days while a non-organic shell will last for weeks. Using the refrigerator will allow you to keep them fresh for a long time. ‘Don’t judge a book by its cover’ is the appropriate phrase that comes to mind.
5. Size There will not be any enormous fruits, veggies, or cereals. So, while it is acceptable to get excited over enormous potatoes, tomatoes, cabbages, eggplants, cauliflower, capsicum, and bottle gourd, it is preferable not to transfer them to your plate. Naturally, there are instances where people grow large-sized fruits and vegetables organically as well, but they are uncommon and hard to find.
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