Is rape a pollution free vegetable? What are the green pollution free vegetables?

Rapeseed is considered to be pollution-free, which means that there is nothing special about the nutritional value; There is nothing special about the planting method, and it is not allowed to use highly toxic and high-residue pesticides; The surrounding environment requires that it be far away from pollution sources and not be harmed by the "three wastes"; The difference with general vegetables is that they are produced in accordance with the corresponding production technical standards, meet the general health standards and are recognized by the relevant departments as safe vegetables.

Pollution-free vegetables are vegetables that have not been contaminated with harmful substances. It is a safe vegetable produced in accordance with the corresponding production technical standards, in line with the general health standards and recognized by the relevant departments. It is mainly this kind of vegetables that meet the requirements of the environment, production process, etc., rather than a specific kind of vegetable.

Pollution-free vegetables refer to vegetables that are not contaminated with harmful substances, rather than specific certain or certain vegetable ......

In the planting process of pollution-free vegetables, it is necessary not to apply high-toxicity and high-residue drugs, reasonable fertilization, and all kinds of toxic and harmful substances can not exceed the standard, and will not cause any harm to human health after eating.

If the rape you mentioned can meet the above criteria, then it is a pollution-free rape.

Because most of the leafy vegetables belong to the "multi-insect" vegetables, that is, they are more susceptible to the invasion of pests and diseases, so the dosage and frequency of the drug are usually large, and the corresponding drug residues will be more. It is recommended to wash or soak several times before consumption to minimize the harm of pesticides.

Note that vegetables are divided into three levels, organic, green, and pollution-free, which level do you mean by green pollution-free??? In addition, green and pollution-free chemical fertilizers and pesticides are not prohibited, but only limited to the types of formulations and the time and number of uses. That's what I learned.

Pollution-free vegetables refer to the origin environment, production process, product quality in line with the requirements of the relevant national or agricultural industry pollution-free standards, and by the origin or market quality inspection agency inspection, certified by the relevant departments after the use of pollution-free agricultural products logo sales of vegetable products. It can be seen from the definition that pollution-free vegetables have four meanings, the first is that the production environment should meet the requirements of the standard, the second is the production according to the procedures specified in the standard, the third is that the product quality is inspected to meet the requirements of national and industry standards, and the fourth is that the product must be certified by the relevant departments and use the pollution-free agricultural product logo. Therefore, the production of pollution-free vegetables should start from these four aspects.

Green pollution-free vegetables must meet the following conditions: 1. The surrounding environment is not polluted, including water and atmosphere; 2. Use clean organic fertilizer, no chemical fertilizer; 3. Do not use pesticides If it is a processed green product, the processing process should also be considered As long as the vegetables that meet the above conditions are pollution-free vegetables.

It means that vegetable products do not contain harmful substances that are not allowed to be contained in the state.

Pollution-free vegetables refer to vegetables that do not contain harmful substances that are not allowed to be contained in the state, and the content of other substances is controlled within the allowable range. According to the regulations of the China Green Food Development Center, pollution-free vegetables are usually divided into two grades: AA grade and A grade.

Definition: Pollution-free vegetables refer to vegetables that do not contain harmful substances that are not allowed to be contained in vegetable products stipulated by the state, and the content of other substances is controlled within the allowable range.

Basic standards: In a narrow sense, pollution-free vegetables refer to vegetables that are not contaminated by harmful substances, that is to say, commercial vegetables do not contain certain toxic substances that are not allowed to be contained, and some unavoidable harmful substances must be controlled within the allowable standards.

Broadly speaking, pollution-free vegetables should be a set of safety, high quality, nutrition as one of the general term of vegetables, safety - mainly refers to vegetables do not contain toxic and harmful substances to the human body, or control them below the safety standards, so as not to harm human health.

1. Bean sprouts.

Bean sprouts are mostly produced in protected places such as sheds, not affected by the external environment, do not need direct sunlight, and generally do not use chemical fertilizers, hormones and pesticides, pollution-free vegetables in the production process, and belong to green food. Bean sprouts include soybean sprouts and mung bean sprouts.

Small bean sprouts, etc., also known as wishful vegetables. Edible bean sprouts began in the Song Dynasty, and bean sprouts were listed as the three tyrants of vegetarian umami along with bamboo shoots and mushrooms. Bean sprouts are rich in vitamin C

Vitamin E, chlorophyll.

and other nutrients, which have the effect of nourishing the skin and preventing tumors.

2. Leek yellow. Leek is a yellowed leek produced by softening and cultivating leeks in a dark-free environment through measures such as soil cultivation and shading and mulching. Leeks are eaten by people with young leaves, which are not only nutritious, but also have a certain therapeutic and health care effect, so they are loved by people.

3. Fungus vegetables.

It is also known as babbling vegetables, sunflowers, and tofu vegetables.

Purple horn leaves, chrysanthemum notoginseng plant, perennial tall herb, high rice. The flowering and fruiting period is from September to October. Fungus vegetables are fed with seedlings, young shoots or young leaves, which are soft and smooth in texture and have high nutritional value.

It can be used as soup dishes, stir-frying, hot food, cold dressing, etc., its taste is fragrant, and it is crisp and refreshing when chewing like eating fungus, so it is called fungus dish. It is commonly cultivated in the north and south, in the tropical regions of the south.

It can be cultivated perennially, and annual cultivation is mostly used in the north.

4. Cabbage. Native to northern China, it is a cruciferous family.

Brassica is a vegetable that usually refers to Chinese cabbage; Also includes cabbage as well as a cultivated variant of cabbage, i.e. cabbage"Cabbage"or"Cabbage"。It is introduced to the south and cultivated in all parts of the north and south. In the 19th century, it was introduced to Japan, Europe and the United States.

There are many kinds of Chinese cabbage, and the Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, and Qingtian hemp leaves.

Chinese cabbage, Northeast dwarf cabbage, Yutian.

Chinese cabbage, Shanxi Yangcheng's big hairy edge, etc. Cabbage is eaten with tender leaf balls, rosette leaves or flower stems. The cultivation area and consumption are the first among all types of vegetables in China.

5. Mustard greens. China's famous specialty vegetables, native to China, are commonly used vegetables cultivated throughout the country, mostly distributed in the provinces south of the Yangtze River. The main lateral roots of mustard are distributed in a soil layer of about 30 cm, and the inner stem is a short constricted stem, and the leaves are born on the short constricted stem, which has the shape of oval, oval, obovate, lanceolate, etc., and the leaf color is green, dark green, light green, yellow-green, green interstriated or purple-red.

It is rarely cultivated in Europe and the United States, and originated in Asia. Li Shizhen's "Compendium of Materia Medica".

The medical value of medical mustard is documented. Mustard greens like cold and moist, avoid heat and drought, and are slightly resistant to frost.

Leek. For men, leeks are a treasure. Many people like to order leeks at night food stalls. At home, I often make scrambled eggs with leeks, or steamed buns and dumplings stuffed with leeks.

This vegetable is grown in many families in rural areas. Because it is easy to grow, it does not require much management, and it has a peculiar taste, except for some fertilizer throughout the year, there is basically no need to spray pesticides.

Similar to leeks, there are garlic, chives, and scallions, which have a peculiar taste and are rarely sprayed, or even do not need to be sprayed with pesticides.

Lotus root. In the vast rural areas, there has always been a saying that "men do not leave leeks, and women do not leave lotus roots".

This means that men need to eat more leeks, while women are advised to eat more lotus roots.

Lotus root is a treasure for women, which has a variety of effects such as clearing away heat, removing annoyance and quenching thirst, and stopping bleeding.

Moreover, this vegetable, because of the particularity of its growing environment, can be said to be free of pesticides in the growth process, so women can rest assured to eat more!

Loofah. Loofah is planted in every household in the countryside, and if there are insects on it, it is basically enough to sprinkle some plant ash.

In fact, the loofah is a bit special, and it generally does not need to be pesticides, because pesticides are more likely to die.

What's more, the vines of loofahs are generally relatively tall, and there are no conditions for pesticides!

Potato. Potatoes grow in the ground, and their vitality is very tenacious, and there are not many diseases, even if they do not use pesticides, they can grow very well.

Another point is that even if pesticides are sprayed, the tubers are underground, and the drug residue is negligible. Similar to them are carrots, white radish, sweet potatoes, etc.

Pumpkin. Pumpkins are also known as lazy pants in the countryside, and they can grow even in the weeds. And it has very few diseases. Tell the day.

This is because pumpkin cups contain genes that suppress plant protease pests and diseases, so they are not sprayed, or pesticides are sprayed less.

Of course, there are also few pests and diseases in vegetables such as bitter gourd, winter melon, chayote, etc., so there is no need to spray pesticides. Moreover, pumpkin is a vegetable that can be eaten not only by the fruit, but also by its vines, and the tip of the young vine of the pumpkin is a good wild vegetable. And even if it is elder, the pumpkin and old vines in autumn can be picked back, and after tearing off the skin, it can be pickled together with chopped peppers to make sauerkraut for youyoujian, which is also a very delicious meal.

There are almost no harmless green vegetables on the market, and there is basically no one in the Chinese family, because there is no debate about off-season vegetables or seasonal vegetables, in the process of growth and cultivation, auxin and insecticides will be applied to sell anti-counterfeiting drugs, the purpose is to ensure that they can grow normally and quickly, so there are more or less some harms, if you eat them regularly, they will definitely be harmful to your health!

For the vegetables on the market, the following treatments can be made: First, soak in light salt water. Generally, vegetables are rinsed with water at least 3 to 6 times, then soaked in lightly salted water, and rinsed with water again.

Heart-wrapped vegetables can be cut first, soaked in water for 1 to 2 hours, and then rinsed with water to remove residual pesticides.

The second is alkaline water immersion. Put a pinch of alkali powder in the water first, anhydrous calcium carbonate, glacial alkali or crystalline sodium carbonate, stir well, and then add vegetables. After soaking for 5 to 6 minutes, pour or sell the lye, then rinse with water.

Baking soda can also be used instead, but the soaking time needs to be extended appropriately, generally about 15 minutes.

The third is boiling water. The best way to remove pesticide residues is to blanch, such as green peppers, cauliflower, beans, celery, etc., and it is best to blanch them with boiling water before putting them in the pot. According to the test, this method can remove 90% of the residual pesticides.

Fourth, sunlight. After vegetables are exposed to sunlight, a multispectral effect will occur, and some residual pesticides in vegetables will be decomposed and destroyed. It has been determined that the residue of organochlorine and organic mercury pesticides can be reduced by 60 when vegetables and fruits are exposed to sunlight for 5 minutes.

Because the oxygen in the air and the chromase in vegetables have a certain decomposition effect on residual pesticides, so after purchasing vegetables, they should be placed at room temperature for about 24 hours, so that the average disappearance rate of residual pesticides is 5. Fifth, the rice is soaked in water. Because most of the pesticides in China are used to kill insects, these pesticides will lose their toxicity when they encounter acidic substances, so the vegetables are soaked in rice water for about 10 minutes and then washed with water, which can reduce the residual pesticides.

It is almost difficult to see green pollution-free vegetables on the market, because the vast majority of vegetables are out-of-season vegetables grown in greenhouses, and in the cultivation and production process, a lot of growth agents and drugs are used, and these drugs are most likely to be absorbed by vegetables, so the vegetables we eat are basically not particularly healthy, let alone harmless vegetables, so there is almost no such situation in the market!

Cucumbers, tomatoes, eggplants, and potatoes do not matter whether they are green vegetables or not, because it is generally believed that vegetables without pesticide residues and pollution are green vegetables.