How to remove pesticides from vegetables, and how to remove pesticides from vegetables

Water soaking washing method: mainly used for leafy vegetables, such as spinach, lettuce, bok choy, etc. Generally, the surface dirt is rinsed off with water first, and then soaked in water for no less than 10 minutes.

If necessary, fruit and vegetable cleaning agents can be added to increase the dissolution of pesticides. Soak 2 to 3 times in this way, basically remove most of the residual pesticide components. Alkaline water immersion cleaning method:

Most organophosphorus insecticides can decompose rapidly in an alkaline environment, so soaking in alkaline water is one of the effective ways to remove pesticide residue contamination from vegetables. Add 5 to 10 grams of edible alkali to 500 ml of water to prepare alkaline water, put the vegetables after preliminary rinsing into alkaline water, according to the amount of vegetables with enough alkaline water, soak for 5 to 10 minutes and then rinse the vegetables with water, repeat the washing about 3 times The effect is better. Heat Cooking Method:

Carbamate insecticides decompose faster as the temperature increases. Therefore, some vegetables that are difficult to treat by other methods can be heated to remove some residual pesticides. It is often used in celery, cabbage, green peppers, beans, etc.

Wash the surface dirt with clean water, put it in boiling water for 2 to 5 minutes to remove it, then rinse it with water 1 to 2 times and cook it in a pot. Washing and peeling method: For vegetables with skin such as cucumbers, carrots, winter melons, pumpkins, eggplants, tomatoes, etc., you can use a sharp tool to peel off the skin containing residual pesticides, and only eat the fleshy part, which is both delicious and safe.

Storage and storage method: Pesticides can slowly decompose into harmless substances in the air over time. Therefore, for some vegetables that are easy to keep, they can be stored for a certain period of time to reduce the amount of pesticide residues.

It is suitable for non-perishable varieties such as winter melon and pumpkin. Generally, it should be stored for more than 10 to 15 days. It is also recommended not to eat freshly picked unpeeled melons and fruits immediately.

The above methods have a good effect on the removal of pesticide residues in vegetables, which can not only ensure the nutrients of vegetables, but also maintain the health of consumers.

How do you remove pesticides from vegetables?

1. Running water rinsing and soaking method. The pesticides that polluted vegetables were mainly organophosphate insecticides. Organophosphate insecticides are insoluble in water, and this method can only partially remove pesticide contamination.

However, washing is the basic method to remove other dirt on vegetables and fruits and remove residual pesticides, mainly used for leafy vegetables, such as spinach, goldenrod, leek flowers, lettuce, cabbage, 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 flushing 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 500 ml of water, add 5 to 10 grams of alkaline noodles, 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. Pesticides can be slowly decomposed into harmless substances in the process of storage. 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.

How do you remove pesticides from vegetables?

1. Peeling: There is wax on the surface of vegetables, which is easy to adsorb pesticides. Therefore, vegetables that can be peeled should be peeled before eating.

2. Washing: Generally, vegetables should be rinsed at least 3-6 times with clean water, and then soaked in light salt water and rinsed again. For cabbage vegetables, you can cut them first, soak them in clean water for 1-2 hours, and then rinse them with water to remove the residual pesticides.

3. Alkali washing: Put a small spoon of alkali powder (anhydrous sodium carbonate) or glacial alkali (crystalline sodium carbonate) in the water and stir well, and then put in the vegetables. Soak for 5-6 minutes, pour out the alkaline water, and rinse with water.

If there is no alkali powder or glacial alkali, baking soda can be used instead, but the soaking time is appropriately extended, which generally takes about 15 minutes.

4. Wash with dish soap: dilute 300 times with dish soap and wash it once, and then rinse it with water 1-2 times, which can remove germs, insect eggs and residual pesticides on vegetables.

5. Blanching with boiling water: The best way to remove some residual pesticides is to scald, such as green peppers, cauliflower, beans, celery, etc., it is best to scald it with boiling water before frying or burning in the pot, according to the test, more than 90% of the residual pesticides can be removed.

6. Sunlight: The use of multispectral effect in sunlight will decompose and destroy some residual pesticides in vegetables. In this way, the vegetables that have been dried by sunlight have less pesticide residues.

It has been determined that the residue of organochlorine and organic mercury pesticides is lost by 60% when fresh vegetables and fruits are exposed to sunlight for 5 minutes. For vegetables that are convenient for storage, it is best to leave them for a period of time, and the oxygen in the air and the chromoenzymes in the vegetables have a certain decomposition effect on the residual pesticides. After purchasing vegetables, they are left at room temperature for about 24 hours, and the average disappearance rate of residual chemical pesticides is 5%.

In addition, washing vegetables with rice washing water can remove some of the pesticides that remain on the vegetables. At present, most of the organophosphorus pesticides such as methamidophos, phosphine, dichlorvos, dimethoate and other organophosphorus pesticides are used to kill insects, and these pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and rinse it with clean water to reduce the pesticide residue in vegetables.

1: Wash with plenty of water, soak for 20 minutes before washing.

2: Boiling, using high temperature to destroy the structure of pesticides, make them ineffective or reduce toxicity 3: There is a special cleaning solution. For example, Bath cleaning liquid, etc.

Hope it helps!

Pesticide residues in vegetables can be quickly removed by this method, which is simple and practical.

1. Immersion washing method: the main pesticide varieties polluted by vegetables are organophosphorus insecticides, and organophosphorus insecticides are insoluble in water, and this method can only remove part of the polluted pesticides, but washing is the basic method of removing other dirt on vegetables and fruits and removing residual pesticides. Mainly used in leafy vegetables.

Generally, rinse off the surface dirt with water, and then soak it in water, soak it for no less than 10 minutes, the fruit and vegetable cleaning agent can increase the dissolution of pesticides, so you can add a small amount of fruit and vegetable cleaning agent when soaking, and rinse it with running water 2-3 times after soaking.

2. Alkaline water immersion method: organophosphorus insecticides decompose quickly in an alkaline environment, so this method is an effective measure to remove pesticide pollution, which 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 5g-10g of alkaline noodles to 500ml of water) for 5-15 minutes, and then rinse it with water 3-5 times.

3. Peeling method: There are relatively many pesticides on the surface of vegetables and fruits, so peeling off the outer skin is a better way to remove residual pesticides.

4. Storage method: pesticides can be slowly decomposed into harmless substances over time, so the fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce the amount of pesticide residues. Generally, it should be stored for more than 15 days, and it is recommended not to eat freshly picked unpeeled melons and fruits immediately.

5. Heating method: Carbamate insecticides accelerate their decomposition with the increase of temperature, so some pesticides can be removed by heating for some vegetables and fruits that are difficult to be treated by other methods. This method is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc., first wash the surface contaminants with water, put them in boiling water for 2-5 minutes to remove, and then rinse them with water 1-2 times.

How can we better remove pesticide residues from vegetables and avoid the loss of vitamin nutrients at the same time!

Smell vegetables when you buy them, and don't buy them if they smell of pesticides. More than 90% of pesticides can be detected. The rest is much safer to buy. If it's good, like it.