How to remove pesticides from fruits and vegetables in daily life

A large amount of pesticides remain on vegetables and fruits, and if they are not cleaned, long-term consumption will cause great damage to people's bodies. But how can you wash pesticides off vegetables and fruits? Here are a few simple pesticides that can be more effective in removing most pesticides from vegetables and fruits.

1. Peeling method, vegetables and fruits that can be peeled should be peeled as much as possible, such as melons and vegetables, but the nutrients in the skin will be lost.

Second, it is soaked in light salt water. Generally, vegetables and fruits should be rinsed with water at least 3 to 6 times, then soaked in lightly salted water, and rinsed with water again. Vegetables can be cut open, soaked in water for 1 to 2 hours, and then rinsed with water to remove residual pesticides.

Third, it 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 out the alkaline water and rinse it off with clean water.

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

Fourth, it 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.

Fifth, it is daylight. 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 vegetables and fruits are exposed to sunlight for 5 minutes, and the residues of organochlorine and organic mercury pesticides are determined.

The amount can be reduced by 60%. Because the oxygen in the air and the chromase in vegetables have a certain decomposition effect on residual pesticides, 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%.

Sixth, it is soaked in rice 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. Hopefully).

Fruits and vegetables are indispensable foods in our daily food, but their pesticide residues have become a major killer of human health. Here are a few common and effective methods for you. Clause.

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Second, the peeling method. Although the solubility of organophosphorus, organomercury and pyrethroid pesticides in water is very low, they are easily soluble in organic solvents or waxy liquids, while the surface of vegetables is mostly waxy and easy to absorb pesticides. Therefore, vegetables that can be peeled such as cucumbers, loofahs, pumpkins, etc., should be peeled before eating.

But after peeling, the nutrients of the epidermis are gone. Clause.

3. Rinsing with running water and soaking washing. Generally, after buying vegetables, they should be rinsed with water 3 or 4 times, and then soaked in clean water for 1-2 hours before rinsing. Running water flushing is the basic method to eliminate dirt on vegetables and fruits and remove residual pesticides, especially for leafy vegetables such as Yongcai (water spinach), spinach, greens, lettuce, Chinese cabbage, etc.

For cabbage-like vegetables, you can remove 1-2 leaves from the surface first, then cut and rinse with water 2 3 times, and then soak in clean water for 1 2 hours before washing to remove residual pesticides. (Rinsing with running water and soaking should not be reversed, otherwise the pesticides remaining on the surface of the leaves will penetrate into the vegetable cell tissue during the soaking process).

Fourth, alkaline water immersion method. Organophosphorus insecticides decompose quickly in an alkaline environment, so this method is an effective measure to remove pesticide contamination and can be used for all kinds of vegetables and fruits. The method is to put a pinch of baking soda in the water, stir well, then add the vegetables, soak for 15 minutes, discard the alkaline water, and then rinse it with water.

Clause. 5. Heating method. With the increase of temperature, the decomposition of carbamate insecticides accelerates, so some pesticides can be removed by heating for some vegetables and fruits that are difficult to treat by other methods, such as Yongcai (water spinach), greens, celery, cauliflower, beans, etc. The method is to wash the surface dirt with clean water first, put it in boiling water for 2 3 minutes and remove it, according to the test, it can remove more than 80 residual pesticides.

Some vegetables contain "toxins" that affect human health, and these "toxins" need to be eliminated before they can be eaten.

Spinach, bamboo shoots, green garlic, onions, edamame, etc. all contain more oxalic acid. In addition to the astringency affecting the taste, oxalic acid can combine with calcium ions in food to form insoluble calcium oxalate, so that the calcium in food cannot be absorbed and utilized by the human body. At the same time, oxalate also hinders the absorption of iron in food, and long-term eating of vegetables high in oxalic acid may cause kidney stones in addition to calcium deficiency and anemia.

Tips: Blanch with boiling water and then fry to remove most of the oxalic acid.

In addition, some dishes contain toxic substances, and food poisoning can occur after eating. For example, flat and green beans contain toxins such as plant hemagglutinin and saponin, these toxins are not destroyed when they are not cooked, and they will develop 1 to 5 hours after eating, and the main symptoms are nausea, vomiting, abdominal pain, diarrhea, etc., and are also accompanied by dizziness, headache, cold sweat, general weakness and other symptoms.

Tips: Lentils must be cooked and cooked thoroughly, eat more stewed and stewed lentils, and when eating fried lentils or making cold dishes for lead, be sure to blanch the lentils.

In the process of vegetable planting, due to the influence of various factors such as soil, fertilizers and pesticides, nitrates, pesticide residues, parasite eggs and various germs may be "mixed" into vegetables. Be sure to wash carefully before cooking, and fry as much as possible when cooking, to ensure that the "poisonous vegetables" are kept away from you.

Tips: Since pesticides are mainly attached to the surface of fruits and vegetables during the spraying process, effective washing and processing methods can reduce the amount of pesticide residues.

Soaking and scrubbing with water can reduce the amount of pesticide residues, and the longer the soaking time, the less pesticide residues. Tests have proved that soaking vegetables in tap water for 10 to 60 minutes and then slightly scrubbing can remove 15% and 60% of pesticide residues. Soaking with a special fruit and vegetable detergent is more effective.

High-temperature heating can also decompose pesticides. Experiments have proved that some heat-resistant vegetables, such as cauliflower, beans, etc., can reduce pesticide residues by about 30% after washing and blanching them with boiling water for a few minutes, and then 90% of the pesticides on vegetables can be removed by cooking at high temperatures. In addition, washing vegetables with rice and washing vegetables and properly using sunlight can also play a certain role in reducing pesticides on vegetables.

Peeling vegetables can of course also reduce pesticide residues, but it also brings a loss of vitamins and minerals in the peel. Therefore, the best way to remove pesticides is to soak fresh fruits and vegetables in detergent for 10 to 15 minutes, and then rinse them with clean water.

Rinse under running water. In general, most people use water to clean vegetables and fruits, which is the fastest and cheapest way, but many people in order to remove the residual pesticides in fruits and vegetables, will use water to soak Dankai, and some people will soak for a long time, this method is not recommended, not only will the water has been dissolved pesticides readsorption, but also will lose a lot of nutrients. Therefore, it is generally the best way to wash fruits and vegetables with running water, and you can wash fruits and vegetables several times with running water.

Blanch. The solubility rate of pesticides in hot water is generally higher than that of cold water, and the method of blanching is suitable for green leafy vegetables, especially green leafy vegetables with high oxalic acid content, which can not only remove pesticide residues, but also remove a part of oxalic acid to make vegetables more palatable. Of course, the longer the blanching time, the better, generally 1 to 2 minutes will be enough, and the nutrients will be lost if the time is too long.

Peel. Some fruits and vegetables have an epidermis, and the epidermis generally has natural fruit wax, which makes water-soluble pesticides unable to penetrate, and fat-soluble pesticides generally only stay in the epidermis, so for this kind of fruits and vegetables, more than 90% of pesticide residues can be removed by peeling off the skin on the surface after rinsing with clear water.

If you don't want to peel the skin, you can scrub or scrub it under the water. If it is a leafy vegetable such as red cabbage or cabbage, it is okay to peel off 2 to 3 slices of the outer leaves.

To remove pesticides from fruits and vegetables, you always have to rinse them with running water for five minutes.

There is also a soaking of fruits in salt water or baking soda or locust sedan chair to remove pus, and pesticide water soaking for 5 to 10 minutes.

If the Fangyan Hall method of infusion of pesticides is when washing vegetables, we can put some salt, or baking soda dish soap can effectively remove the residue of the pesticide blind limb medicine on the vegetables.

Peel, blanch and wash several times.

First of all, you can soak these vegetables and fruits in water for a period of time, and sometimes you can also add some salt, and then soak for about an hour to remove them.

Before use, you can soak it in water for about 1 2 hours, so that the residual pesticide can also be removed.

We can buy some special fruit and vegetable cleaners, use these cleaners to wash the fruit, and be sure to wash it with running water.

(1) Water soaking washing method.

It is mainly used for leafy vegetables, such as spinach, lettuce, bok choy, etc. Generally, rinse off the surface dirt with clean water, remove the visible stains, and then cover the fruits and vegetables with water about 5 cm, and soak in running water for no less than 30 minutes. If necessary, cleaning agents such as fruit and vegetable lotions can be added to increase the dissolution of pesticides.

Soak it in this way for 2 or 3 times, which can basically remove most of the residual pesticide components.

2) Alkaline water immersion cleaning method.

Most organophosphorus insecticides decompose rapidly in an alkaline environment. Generally, 5 10 grams of edible alkali are added to 500 ml of water to prepare alkaline water, and the fruits and vegetables after preliminary rinsing are placed in alkaline water, according to the amount of vegetables, sufficient alkaline water, soaked for 5 15 minutes, rinse fruits and vegetables with water, and repeat washing about 3 times The effect is better.

3) Heat cooking.

It is often used in celery, cabbage, green peppers, beans, etc. Because carbamate insecticides will accelerate their decomposition with the increase of temperature, the washed fruits and vegetables are generally placed in boiling water for 2 5 minutes and then removed immediately, and then washed with water 1 or 2 times, and then placed in a pot to cook into dishes.

4) Cleaning and peeling method.

For fruits and vegetables with skin, the appearance of pesticide residues can be peeled off with a sharp object, and the fleshy part can be eaten, which is both delicious and safe.

5) Storage-custody law.

Some pesticides slowly decompose over time into substances that are not harmful to humans during storage. Therefore, when conditions permit, some fruits suitable for storage should be purchased and stored for a period of time (10 to 15 days). Wash and peel before eating for better results.

Fruits are washed and peeled, and vegetables are washed, soaked, soaked, boiled and fried.

How to effectively remove pesticide residues in vegetables and fruits?

How do you remove pesticides from vegetables?

For leafy vegetables, the best way to remove pesticide residues is to soak them in water, and you can also add some fruits and vegetables to the water.

Lotion. Alkaline water immersion method. Soaking fruits and vegetables in alkaline water for 5 to 15 minutes can remove organophosphorus pesticides on the surface of fruits and vegetables. But after soaking, be careful to rinse the alkaline water.

Storage. The oxygen in the air has the effect of decomposing some pesticides. Therefore, some vegetables and fruits that can be stored can be stored for 1 3 days before eating by extending the storage time, so as to reduce the toxicity of some pesticide residues.

Heating method. Some pesticides are afraid of alkali and heat, and high temperatures can help speed up the decomposition of pesticides. Boil vegetables in boiling water for 2 5 minutes to remove some pesticide residues.

Peeling method. Because pesticide residues are basically on the surface of vegetables and fruits, although peeling off the skin will lose some nutrients, it is very effective for removing pesticide residues.

Soak in water and wash method. For leafy vegetables, a better way to remove pesticide residues is to soak them in water. You can also add some fruit and vegetable cleaning agent to the water to accelerate the dissolution of pesticides.

Answer: (1) Running water rinsing plus soaking method. The main pesticides used to contaminate vegetables are organophosphorus insecticides.

Organophosphate insecticides are insoluble in water, and this method can only partially remove pesticide contamination. 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, bok choy, etc. Generally, the surface dirt is rinsed off repeatedly with water, then soaked in water for 15 minutes, and then rinsed with running water two or three times.

Fruit and vegetable cleaning agent can increase the dissolution of pesticides, and a small amount of fruit and vegetable cleaning agent can be added when rinsing.

2) Running water rinsing and alkaline water immersion method. Organophosphate insecticides decompose rapidly in an alkaline environment, 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 method. During storage, pesticides can be slowly decomposed into substances that are harmless to humans. For fruits and vegetables that are easy to preserve, they can be stored for a certain period of time with less pesticide residues.

It is suitable for non-perishable species such as pumpkin and winter melon. Generally, it is stored for more than 15 days. At the same time, it is recommended not to eat freshly picked, unpeeled fruits and vegetables 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 to remove it, and then wash it once or twice with clean water.