# الطماطم بـ7 جنيه والبطاطس بـ12.5.. أسعار الخضروات في الأسواق

Source: https://www.youtube.com/watch?v=kESTtCKhn0E
Recap page: https://rapidrecap.app/video/kESTtCKhn0E
Generated: 2025-07-22T06:02:22.221+00:00

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## Quick Overview

A market report from Egypt reveals current vegetable prices, with tomatoes at 7 EGP and potatoes at 12.5 EGP. The report also provides essential tips for consumers on how to select fresh produce like tomatoes, potatoes, and cabbage, and offers advice on proper storage for items such as garlic to maintain quality.

**Key Points:**
- Tomatoes are priced at 7 EGP per kilogram, and potatoes are 12.5 EGP per kilogram.
- Colored bell peppers cost 29 EGP, while green bell peppers are 12 EGP.
- Red onions are 12 EGP, and white onions are 14 EGP.
- The vendor advises choosing firm, smooth tomatoes and long, 'sponda' potatoes for optimal use and storage.
- Cabbage is priced at 35 EGP per head, and consumers should select cabbages with spread-out leaves to avoid tearing during preparation.
- Imported Chinese garlic is 85 EGP, and it should be stored in a well-ventilated, elevated area to prevent spoilage.
- Herbs like cilantro and parsley can be differentiated by their root structure and distinct aromas, with cilantro having a stronger scent and being preferred for mahashi (stuffed vegetables).

![Screenshot at 0:18: A female reporter stands in a market stall surrounded by various fresh vegetables, including large piles of red and yellow bell peppers.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-00-18.png)

**Context:** This news segment from 'Sabah El Balad' (Morning of the Country) on Sada El Balad TV provides a live market report from Nasr City, Egypt. The reporter interviews a local vendor to inform viewers about the current prices of various common vegetables and offers practical advice on how to select and properly store them to ensure freshness and quality for household use.

## Detailed Analysis

This market report from Egypt's Nasr City features a reporter interviewing a vegetable vendor, Mahmoud, about current prices and tips for selecting and storing fresh produce. Tomatoes are priced at 7 EGP, potatoes at 12.5 EGP, colored bell peppers at 29 EGP, green bell peppers at 12 EGP, red onions at 12 EGP, and white onions at 14 EGP. The vendor emphasizes that price differences can occur due to location and quality, not just size. He advises consumers to choose firm, smooth tomatoes and long, 'sponda' potatoes for frying, noting that these types are preferred for their usability and shelf life. For herbs like parsley, cilantro, and dill, he explains how to differentiate them by their root structure and smell, highlighting cilantro's stronger aroma. Imported Chinese garlic is currently 85 EGP, and the vendor advises storing garlic in a well-ventilated, elevated area to prevent spoilage from humidity and heat. Cabbage, priced at 35 EGP per head, should be selected if its leaves are spread out and not overly dense, as tightly packed cabbage tends to tear when boiled. Cabbage is a water-loving plant that wilts quickly after harvest, so it should be consumed within 24 hours or refrigerated.

### Current Vegetable Prices

- Tomatoes: 7 EGP
- Potatoes: 12.5 EGP
- Colored Bell Peppers: 29 EGP
- Green Bell Peppers: 12 EGP
- Red Onions: 12 EGP
- White Onions: 14 EGP
- Cabbage: 35 EGP per head
- Imported Chinese Garlic: 85 EGP

### Tips for Selecting Fresh Vegetables

- Tomatoes: Choose firm and smooth ones for longer shelf life
- Potatoes: Select long, 'sponda' type potatoes, ideal for frying and easier peeling
- Cabbage: Opt for cabbage with spread-out leaves, avoiding overly dense or 'kabsah' heads to prevent tearing when boiled

### Differentiating Herbs

- Dill: Has a tree-like appearance
- Cilantro: Features roots at the bottom and a stronger aroma, often used in mahashi (stuffed vegetables)
- Parsley: Has cut stems and is preferred for salads

### Proper Storage Methods

- Garlic: Store in a well-ventilated area, preferably hung, to prevent spoilage from humidity and heat
- Cabbage: Consume within 24 hours or refrigerate, as it wilts quickly due to its high water content

![Screenshot at 0:18: A female reporter holding a microphone stands in a market stall surrounded by various fresh vegetables, including large piles of red and yellow bell peppers.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-00-18.png)
![Screenshot at 0:59: A close-up shot of large piles of fresh red tomatoes and light brown potatoes, with customers and vendors in the background.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-00-59.png)
![Screenshot at 1:29: A vendor holds up a firm, red, elongated tomato, demonstrating the ideal shape and texture for selection.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-01-29.png)
![Screenshot at 1:45: The vendor holds up a smooth, elongated potato, explaining that this type is best for frying and easier to peel.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-01-45.png)
![Screenshot at 2:47: The vendor holds up a bunch of fresh cilantro, explaining its distinct root structure and use in mahashi.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-02-47.png)
![Screenshot at 3:30: A close-up of large netted bags filled with white garlic bulbs, surrounded by red and green bell peppers.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-03-30.png)
![Screenshot at 4:15: Several large green cabbages are displayed on a shelf, showing their leafy exterior.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-04-15.png)
![Screenshot at 5:05: The vendor demonstrates how to check a cabbage by pressing on it, explaining that a good cabbage should not be too dense or 'kabsah' to prevent tearing when cooked.](https://ss.rapidrecap.app/screens/kESTtCKhn0E/00-05-05.png)