Is it better to have green or organic vegetables?

Vegetables that meet the criteria for "green food" are green vegetables. "Green food" refers to the general term for non-polluting, safe, high-quality and nutritious food that has been approved by specialized agencies to use 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: 1The 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 high-toxicity pesticides, and other pesticide residues do not exceed the allowable standard. (2) The 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 allowable amount of the standard.

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.

In the countryside, it is best to grow vegetables at home.

Of course, green vegetables are good.

Personally, I think that organic vegetables are better than inorganic vegetables because organic vegetables are much better than inorganic vegetables in terms of both food safety and nutrition. The entire production process of organic vegetables must strictly abide by the technical standards for the production of organic food, that is, no chemical fertilizers, growth regulators and other chemicals are used in the planting process, and genetically modified engineering technology will not be used. At the same time, organic vegetables have quality control and review of the entire process by organic food certification bodies.

Therefore, organic vegetables have the characteristics of pollution-free, abundant and high-quality, which are much safer than inorganic vegetables. Here are a few advantages of organic vegetables.

1. Organic vegetables taste much better than ordinary vegetables, which are bland and tasteless, while organic vegetables are crisp and delicious. The delicacy of organic vegetables is because organic fertilizers are used in the planting process of organic vegetables, and organic fertilizers are products of nature, without any chemicals, organic fertilizers not only contain nitrogen, phosphorus, potassium three elements, but also contain a variety of trace elements, comprehensive nutrition.

2. The nutrient content of organic vegetables is higher, and its mineral content is much higher than that of ordinary vegetables. Eating organic vegetables regularly can enhance physical fitness, and organic vegetables do not contain chemicals such as chemical fertilizers, pesticides, and ripening additives. Eating organic vegetables regularly can reduce the intake of toxic substances, which is a great guarantee for people's health.

3. Organic vegetables are relatively high in antioxidants, which can reduce people's risk of cancer and heart disease. Eating organic vegetables is healthier and safer for people's bodies. Compared to ordinary vegetables, the long-term accumulation of pesticides in the human body can lead to liver cancer, so for the sake of good health, you should eat more organic vegetables.

Finally, because the planting environment of organic vegetables is harsh, the ** of organic vegetables will be much more expensive than inorganic vegetables, and we can choose vegetables suitable for our own consumption according to our own economic conditions. It is not necessary to eat organic vegetables, and inorganic vegetables will not cause damage to the body as long as they are cleaned before eating.

Organic vegetables are better, because the nutritional value of organic vegetables is very high, and it can also enhance our immunity, and can also help us prevent cardiovascular diseases, cardiovascular and cerebrovascular diseases, hypertension diseases, hyperglycemia diseases and cold diseases, so I think organic vegetables are better.

Organic vegetables are better, organic vegetables are safer, healthier, more nutritious, and better for the human body.

Organic vegetables are a little better. Because the nutrition of this vegetable is relatively good, this vegetable will make people healthier after eating.

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.

It's good to eat organic vegetables.

Organic vegetables refer to the vegetable products that are strictly in accordance with the organic production procedures in the vegetable production process, prohibiting the use of any chemically synthesized pesticides, fertilizers, and genetically engineered organisms and their products, but following the laws of nature and ecological principles, adopting a series of sustainable agricultural technologies, coordinating planting balance, containing green food labels, maintaining the continuous stability of the agricultural ecosystem, and being identified and certified by the organic food certification body, and issued with organic food certificates. The benefits are as follows:

Safe: Don't add weird stuff.

Eating organic vegetables can reduce the chance of contamination and reduce the chance of lesions. In the process of planting, producing, packaging, transporting and storing organic vegetables, no chemical fertilizers, pesticides, preservatives, artificial colors and other additives are used, and the trace metal content is relatively low. Under the concept of organic production, no genetically modified organisms and their derivatives can be used in all production and processing processes, which is the most basic guarantee of food safety.

To provide the society with pollution-free, good taste, safe to eat environmentally friendly food, is conducive to protecting people's health and reducing the occurrence of diseases.

Ecology: Let crops grow naturally.

The mineral content of general vegetables only accounts for 1 2-2 3 of the mineral content of organic vegetables. The cultivation of organic vegetables is based on ecological theory, so that the species of various vegetables can be restored to the original ecology, and their due and original components are preserved; Studies have shown that organic products contain more trace elements such as iron, magnesium and calcium, as well as vitamin C, while the content of heavy metals and carcinogenic nitrates is lower.

Taste: Restore the true taste of food.

Organic farming promotes the preservation of the natural ingredients of the product, so that the original taste and nutrients of the food can be maintained, and the original taste and enjoyment can be provided. The moisture content of organic vegetables is much lower than that of ordinary vegetables, but the sweetness is higher, so organic vegetables taste better. Organic food has a firm and chewy taste, crisp and juicy, and a very sweet taste, without the bitterness, chemical taste, astringency, light taste and strange taste caused by the addition of chemical fertilizers and pesticides.

Detoxification: Give your body a big clean.

Organic vegetables improve physical fitness. Organic vegetables contain 200% more antioxidants than conventional products, which scientists say can reduce the risk of cancer and heart disease. Long-term consumption of healthy green food can significantly increase immunity and improve physical fitness, which is a normal phenomenon of gradual elimination of toxins in the body.

Definition of pollution-free vegetables The so-called pollution-free vegetables refer to harmful substances in vegetables (such as pesticide residues, heavy.

version of metals, nitrite rights, etc.), controlled within the allowable range of national regulations ,..Then the green vegetables here are the best, and he is safe from planting and harvesting! Organic vegetables are the best, and they can also be supplemented with a lot of mineral elements.

There are 3 names in the market: organic: does not use any synthetic substances, has the highest requirements for land, and needs to be abandoned for 3 years to remove pesticides and fertilizers.

Answer. No pesticides and fertilizers are used in cultivation. , no artificial residue at the time of final inspection, green:

Agricultural products planted in a pollution-free ecological environment and standardized production or processing in the whole process shall be strictly controlled to meet the national health and safety food standards, and shall be recognized by specialized agencies and permitted to use the green food label. Pollution-free: only content below national or international standards

Okay. It's a pity that many can't do it now.