modern agriculture can not do without pesticides. Eating vegetables is most afraid of pesticide residues. Therefore, before eating vegetables, we must thoroughly clean them to minimize pesticide residues on vegetables. Do you know how to reduce pesticide residues in vegetables? Let’s have a look with you.
Which vegetables have high pesticide residues?
1. Vegetables with special flavor have less pesticide residues. According to the statistics of China agricultural products monitoring center, the qualified rate of pesticide residues in vegetables from low to high is: beans (cowpea, concanavalia, etc.), eggplant (pepper, eggplant, etc.), white vegetables (cabbage, Chinese cabbage, etc.), green leafy vegetables (spinach, lettuce, etc.), taro root vegetables (potato, etc.) Onion, garlic, melons (cucumber, wax gourd, etc.), the highest is edible fungi. In this way, the qualified rate of cowpea, concanavalin and other pesticide residues is low, so we should pay attention to them when buying and eating.
in addition, coriander, fennel, chrysanthemum and other special fragrance, this spicy is a natural insect repellent, the probability of infection is low, can be more assured to eat.
2. In winter, the pesticide residues of vegetables are relatively small,
. According to season, the pesticide residues of vegetables are in the order of summer & gt; Spring, autumn & gt; Winter. The leafy vegetables in winter, spring and autumn are relatively safe, because there are few insects, almost no pesticides. In summer, there are more insects, and most of them are planted in the open air.
what we eat is nothing more than open-air vegetables and fruits or greenhouse vegetables. The former is more natural and tastes better, but it is difficult to control diseases and pests. Greenhouse vegetables can use physical methods such as anti-virus nets to control pests, which has advantages in reducing pesticide residues.
3; Wormhole & quot; Is there no pesticide in our vegetables?
many consumers believe that vegetables with wormhole are safer to eat without pesticides. But in fact, the presence or absence of wormholes does not determine whether pesticides have been used. According to the growth cycle of vegetables, in order to prevent diseases and pests, vegetable farmers often spray pesticides in the early stage. The vegetables with wormhole that consumers see are often vegetables that are very close to the market, and the pesticide residues may be higher. So, don’t blindly think that vegetables with wormhole are not sprayed with pesticides.
How to reduce pesticide residues in vegetables?
first move: soak.
you can soak the bought vegetables for a few minutes and then rinse them. Or you can soak vegetables in rice water to neutralize pesticide toxicity.
the second move: wash vegetables with salt water.
wash vegetables with 5% salt water.
the third move: peeling.
vegetables such as cucumbers and eggplants are generally used more pesticides, which can be peeled and eaten directly.
Fourth move: high temperature heating.
high temperature heating can also decompose pesticides. Some heat-resistant vegetables, such as cauliflower, beans, celery and so on, can be washed and then scalded in boiling water for a few minutes, which can reduce the amount of pesticides by 30%. After high-temperature cooking, 90% of the pesticides can be removed;
fifth move: sunlight.
some pesticides in vegetables can be decomposed and destroyed by sunlight. According to the determination, the residues of organochlorine, organomercury and other pesticides can be reduced by about 60% when vegetables are exposed to sunlight for 5 minutes.