What is the difference between green and organic vegetables?

1. Different production methods: organic vegetables adopt natural production methods, while ordinary vegetables will use pesticides and fertilizers; 2. The safety is different: organic vegetables have been reviewed by organic food certification agencies, while ordinary vegetables will not be reviewed; 3. Different taste and shape:

Organic vegetables are a good size and have a crisp and fresh taste, while regular vegetables are thicker.

1. Different production methods

Organic vegetables are produced in a completely natural way, in an unpolluted environment and without the use of pesticides or chemical fertilizers. Ordinary vegetables will be produced by pesticides, fertilizers or other technologies to increase production, and it is not a natural production.

2. Security is different

Organic vegetables are safer than ordinary vegetables, because organic vegetables are subject to quality control and inspection by organic food certification bodies. Ordinary vegetables are grown spontaneously by farmers and uncles, and have not undergone any review, and may have pesticides or excessive chemical content.

3. The appearance and taste are different

The organic vegetables are a good size and have a shiny exterior, and sometimes you can see the signs of insect bites on the surface. Ordinary vegetables are thicker, and sometimes there are obvious spots on the surface. Organic vegetables also have a crisper, fresher texture than regular vegetables, and taste better.

Differences: First, through the appearance of the view: by observing the appearance and vitality, we can know that the fruits of vegetables and fruits cultivated by pesticides are usually relatively large, sometimes there are hard hearts in the fruits, the peel is wrinkled, and even there are obvious drug spots, which have a lot to do with the use of chemicals.

Organic fruits and vegetables are of medium size and vigor. As far as fruits and vegetables are concerned, they have a straight appearance, shiny stems and leaves, well-developed rhizomes, and even small holes in the leaves that occasionally have insect bites.

The second is based on taste: eat "vitality" from organic vegetables, organic vegetables taste crisp, it will make you feel fresh, even after cooking, there will still be a different taste, this is not whether the vegetables are soaked in water, whether there is a pre-processed taste that can be made, that is, Zhishui Zhitian has always said that the dish has a vegetable taste

Third, look at the storage time: organic pollution-free products are more resistant than chemically cultivated products. Fruits and vegetables cultivated with chemical pesticides will form some small brown spots on the surface 1-2 days after they are purchased, and may rot and deteriorate after another 1-2 days.

Organic fruits and vegetables are relatively long, but in summer, it is best to keep them to less than 4 days.

"Green food" refers to the general term of non-polluting, safe, high-quality and nutritious food that has been approved by specialized agencies and uses the green food label. Since things related to environmental protection are usually crowned"Green"In order to highlight that this kind of food comes from a good ecological environment, it is named green food. Green food must have the following conditions:

1.The origin of the product or raw materials must meet the green food ecological environment standards formulated by the Ministry of Agriculture; 2.Crop planting and food processing must comply with the green food production operation regulations formulated by the Ministry of Agriculture; 3.

The product must meet the green food quality and hygiene standards set by the Ministry of Agriculture; 4.The outer packaging of the product must comply with the national general standards for food labeling, and comply with the specific packaging, decoration and labeling regulations of green food. Organic vegetables refer to an agricultural production mode that does not use chemically synthesized pesticides, fertilizers, growth regulators, feed additives and other substances, as well as genetic engineering technology and its products in the process of vegetable production, but follows the laws of nature and ecological principles, adopts a series of sustainable agricultural technologies, coordinates the balance of planting and aquaculture, and maintains the continuous stability of the agricultural ecosystem.

This is the highest goal that vegetable production pursues, and it is also the highest goal that people expect. There is also a pollution-free vegetable. Pollution-free vegetables refer to vegetables that are not polluted by harmful substances, that is, commercial vegetables do not contain some toxic substances that are not allowed to be contained, and some unavoidable harmful substances should be controlled within the allowable range to ensure people's food safety.

Pollution-free fruits and vegetables must meet the following conditions: (1) Pesticide residues do not exceed the standard: pollution-free fruits and vegetables do not contain prohibited highly toxic pesticides, and other pesticide residues do not exceed the allowable standard.

2) Nitrate content does not exceed the standard: the nitrate content in edible fruits and vegetables does not exceed the allowable standard, and is generally controlled below 432ppm. (3) The content of harmful substances such as "three wastes" (waste gas, waste water, waste residue) does not exceed the standard

Pollution-free fruits and vegetables must avoid the harm caused by environmental pollution, and the content of harmful substances such as "three wastes" and waste raw organisms in commercial dishes does not exceed the standard allowable amount. The highly toxic pesticide varieties banned by the state are: methamidophos, parathion (1605), methyl parathion, systemic phosphorus (1059), monocrotophos, methylphosphos (3911), phosphamine, dimethoate, methylisomerphos, phosphine, hydroamidophos, chlorpys, tert-butylthion, methylthiocyclophos, aldicarb, carbofuran, lindane and other highly toxic and highly toxic pesticides.

Six. Six. 6. High residue pesticides such as DDT. The relationship between the three is: organic vegetables, green vegetables, and pollution-free vegetables. The development trend of vegetable production is: general vegetables, pollution-free vegetables, green vegetables, and organic vegetables.

Organic vegetables refer to vegetables that come from organic agricultural production systems, are produced in accordance with international production technology standards for organic agriculture, and are certified by independent organic food certification bodies to allow the use of organic food logos.

Green vegetables, according to the concept of green food, green vegetables refer to the principle of sustainable development, under the premise of a good ecological environment in the production area, in accordance with the specific quality standard system production, and by the special agency identification, allowed to use the green food mark of the safe, high-quality, nutritious vegetables of no pollution.

The difference between organic vegetables and pollution-free vegetables (also known as green vegetables).

Organic vegetables, also known as ecological vegetables, refer to vegetables that come from the organic agricultural production system, are produced according to the production technology standards of international organic agriculture, and are certified by an independent organic food certification body to allow the use of organic food logos. Organic vegetables must be produced in accordance with the production methods of organic agriculture in the whole production process, that is, the production technical standards of organic food must be strictly followed in the whole production process. Pollution-free vegetables are also known as green vegetables, and now many people confuse the two, in fact, organic vegetables and pollution-free vegetables are clean vegetables, but they have the same places and different places.

Organic vegetables and pollution-free vegetables have the same place

The production sites (i.e., the environment) of both were not damaged, and the water (irrigation water), soil (soil), and air (air) were not polluted. Secondly, the post-harvest (including washing, sorting, packaging, processing, transportation, storage, sales, etc.) of the two are not subject to secondary pollution.

The difference between organic vegetables and pollution-free vegetables is:

Organic vegetables do not use chemical fertilizers, pesticides, growth regulators and other chemicals in the production process, do not use genetic engineering technology, and must also go through the quality control and review of the whole process of independent organic food certification agencies, allowing the use of organic fertilizers, mainly used for base fertilizers. Do not use chemical pesticides, but use insect nets or biological pesticides and other non-chemical means to spun and treat pests and diseases. Pollution-free vegetables are green pollution-free vegetables that do not use or use less chemical fertilizers and chemical pesticides, and the residues of their products are measured within the range specified by the state.

Therefore, organic vegetables have similarities and differences with pollution-free vegetables. Organic vegetables are also pollution-free vegetables, and pollution-free vegetables are not necessarily organic vegetables.