How to deal with pesticide residues on vegetables?

Methods for dealing with pesticide residues on vegetables:

1.Soak and wash method:

The pesticides polluted by vegetables are mainly organophosphorus insecticides, which are insoluble in water, and this method can only remove part of the polluted pesticides. However, washing is the basic method of removing other dirt and removing residual pesticides on vegetables and fruits, and is mainly used for leafy vegetables, such as spinach, enoki, leek flowers, lettuce, cabbage, etc. Generally, the surface dirt is rinsed off with water first, and then soaked in water for no less than 10 minutes.

Fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added when soaking. After soaking, rinse with running water two or three times.

2.Alkaline water immersion method:

Organophosphate insecticides decompose rapidly in alkaline environments, so this method is an effective measure to remove pesticide contamination. It can be used for all kinds of vegetables and fruits. The method is to rinse the surface dirt first, soak it in alkaline water (generally add 5 to 10 grams of alkaline surface to 500 ml of water) for 5 to 15 minutes, and then rinse with water 3 to 5 times.

3.Peeling method:

The amount of pesticides on the surface of vegetables and fruits is relatively large, so peeling is a better way to remove residual pesticides. It can be used for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, turnips, etc.

4.Storage:

Pesticides can slowly decompose into harmless substances over time during storage. Therefore, fruits and vegetables that are easy to preserve can be stored for a certain period of time with less pesticide residues. It is suitable for non-perishable species such as apples, kiwifruit, and winter melons.

Generally, it is stored for more than 15 days. At the same time, it is advisable not to consume freshly picked unpeeled fruits immediately.

5.Heating method:

Carbamate insecticides decompose faster as the temperature increases. Therefore, some vegetables and fruits that are difficult to treat by other methods can be removed by heating. It is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc.

Wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes and remove it, then wash it with clean water.

One or two times.

Expert answer: Summer is the peak period of vegetable consumption, and it is also the active period for pests. Although pesticides are harmful to the human body, there is no need to be afraid of pesticides at the first sight.

China's restrictive use of pesticides, spraying has the last time between the time between the harvest, which is commonly referred to as the "safety cycle", in this time range, pesticides can decompose by themselves, and pesticide residues are within a controllable range when they are on the market.

If you are worried about pesticide residues in vegetables and fruits, Pan Yuping advises the public to rinse them several times before eating, or blanch them with boiling water before cooking. Pesticides are water-soluble, and adequate cleaning helps to remove residual pesticides; You can also soak it in rice water for a period of time, because pesticides are mostly acidic, while rice water is alkaline and can remove pesticides. However, the whole plant must be washed, not cut and then washed, and it is best to use the first one or two times to wash the rice.

Pan Yuping, a health care expert at the Third People's Hospital of Nanning.

No matter what vegetables you wash, don't just use water! Teach you a trick to remove pesticide residues thoroughly.

The methods of removing pesticide residues in vegetables include soaking water washing, alkaline water immersion cleaning, boiling water blanching cleaning method, rice washing water immersion cleaning method, salt water cleaning method, etc.

1. Lead immersion washing method: only part of the polluted pesticides can be removed, but washing is the basic method to remove other dirt and pesticides on vegetables and fruits. Generally, the surface dirt is rinsed off with clean water first, and then soaked in water for 20-30 minutes.

The use of fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added when soaking. After soaking, rinse it with running water two or three times. It is suitable for all kinds of leafy vegetables, such as spinach, goldenrod, leek, lettuce, coriander, bok choy, etc.

2. Alkaline water immersion cleaning method: prepare a bottle of baking soda in the home kitchen. The pesticides used in China are mainly organophosphorus, and most organophosphorus pesticides will slowly decompose and become ineffective after encountering alkali.

Organophosphorus pesticides will quickly decompose and become ineffective in alkaline environment, and soaking in alkaline water is an effective measure to remove pesticide pollution. Rinse the surface dirt first, soak it in baking soda alkali water (generally add 5 grams to baking soda to 500ml of water) for about 15 minutes, and then rinse with water 3-5 times.

3. Blanching and cleaning method in boiling water: the pesticides on some vegetables can be invalidated by heating, and the vegetables can be boiled in boiling water for 1-3 minutes, and then cleaned, and the pesticides on the vegetables will also lose their effect. Such as spinach, lettuce, coriander, kale, celery, peppers, zucchini and other vegetables.

4. Rice washing water soaking and cleaning method: before each family cooks rice, they usually use water to wash the rice several times, we can save the rice washing water for washing vegetables, because the rice washing water is acidic, and the pesticides remaining on the vegetables will slowly decompose and become invalid after encountering the acidic rice washing water, so as to remove some of the residual pesticides on the vegetables.

5. Brine cleaning method: using 1%-3% light salt water to clean vegetables can not only remove some pesticides, but also remove various small insects hiding in the veins on the back of the vegetable roots. Such as Chinese cabbage, cabbage, cabbage and other vegetables, before eating, these vegetables can be broken into a leaf by hand, and then put in salt water to soak for a period of time, when soaking vegetables, it is best to let each side of the vegetables fully contact the salt water.

The pesticide residue on the vegetables will slowly lose its effect after being soaked in water. Then, wash the vegetables several times with clean water until you don't see any medium-wide oil on the surface of the water.

Soak in light salt waterGenerally, vegetables should be rinsed with water at least 3-6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water once. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

Disinfect with sunlightSunlight exposure to vegetables will decompose and destroy some of the pesticide residues in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes. Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

Wash with rice washing waterRice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables. Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc.

Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

Wash with baking sodaPut a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

Blanch in boiling water

When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

Cut or wash the vegetables firstWash before cutting

Vegetables are a treasure trove of vitamins, containing high amounts of vitamin C, carotene, vitamin B1, vitamin B2, and niacin. For example, 100 grams of mustard greens contain 68 mg of vitamin C, 100 grams of green bell peppers contain 54 mg of vitamin C, and 100 grams of green vegetables contain 45 mg of vitamin C. Fresh vegetables are the main source of vitamin C**.

However, vitamin C is a water-soluble vitamin, which is easily dissolved in water and can be easily lost if you are not careful in cooking.

If you wash the whole vegetable or leaves with water before cutting them, you can reduce the loss of vitamin C and other water-soluble vitamins. On the contrary, cut first and then wash, and chop very finely, or even soak the cut vegetables in water for a long time, because it greatly increases the damage surface of the vegetables and the area in contact with water, and the contact time, it will inevitably make a large amount of vitamin C dissolved in water and lost. Therefore, vegetables should be washed first and then cut.

Method 1: Generally, for vegetables with more leaf folds, such as cabbage, spinach, broccoli and other vegetables, the easiest way to clean them is to soak these vegetables in clean water for a period of time, during which you can add some salt to the water to help dilute some pesticides, and then soak them in water again, rinse them and use them.

Method 2: For some vegetables with thick skin, you can actually rinse and peel off their skin, so that you can naturally remove the pesticides. Vegetables such as potatoes, turnips, and cucumbers can be used in this way.

Just pay more attention, and it is best to rinse the water again after peeling.

Method 3: Prepare some boiling water and blanch the vegetables in the boiling water for a few minutes, which can also dissolve the pesticides that may remain on the surface of the vegetables into the water, after all, the water temperature is high, and the pesticides are easier to dissolve. Rinse the blanched vegetables in clean water again and use.

Method 4: The baking soda we usually use can also be used to remove pesticide residues on the surface of vegetables, which is basically the same as the operation of method 1, as long as the baking soda is added to the water, stirred evenly, and then the vegetables are soaked for a while.

1.Peeled vegetables have waxy surfaces that easily adsorb pesticides. Therefore, vegetables that can be peeled should be peeled before eating.

2.Wash Generally, vegetables should be rinsed at least 3-6 times with clean water, and then soaked in light salted water and rinsed again.

I checked the following practices, and I don't know if it helps you.

1 Washing. Thorough washing of vegetables is the most direct and effective way to remove pesticides. Rinse the vegetables under tap water for more than 30 seconds, and with scrubbing, most of the residual pesticides will be removed.

Cleaning. 2 Peel.

For tubers and fruit vegetables, even if there are pesticide residues, they are mainly distributed in the epidermis, so peeling is an efficient means of removing pesticide residues. If you feel that eating the skin is nutritious, then as long as the vegetables are fully washed, there are few pesticide residues on the skin, and you can eat it with confidence.

Shelling. 3 Heating.

Pesticide decomposition is a chemical reaction, and the speed of the chemical reaction is greatly affected by temperature, so as long as the vegetables are fully heated, the pesticide degradation will be promoted. However, some degradation products are harmless, and some may be harmful, so blanching is a better choice. Blanch the vegetables and then take them out, so that the removal of pesticides is efficient and the damage to nutrients is relatively small, which is suitable for most vegetables.

Heating. 4 Soak in salt water.

Soaking vegetables in lightly salted water can increase the solubility of pesticides left on vegetables to a certain extent, but the effect is limited and affects the flavor of food. If the concentration of brine is too high or the soaking time is too long, reverse osmosis is also prone to occur, and pesticides will penetrate into the inside.

Method: You can use the brine washing method, washing vegetables with 1%-3% light salt water can not only remove part of the pesticides, but also remove all kinds of small insects hiding in the veins on the back of the root or leaves.

Ingredients: Edible salt, pot.

The specific steps are as follows:

1. Add an appropriate amount of warm water to the prepared basin and pour in an appropriate amount of edible salt.

2. Next, stir the brine well, as shown in the figure below.

3. Then, put the vegetables to be washed and soak them in a pot for about three minutes.

4. After three minutes, wash the vegetables again.

5. Finally, rinse out the greens to remove pesticide residues on the vegetables.