Which kinds of vegetables have few pesticide residues, and can be bought more nutritious and healthy

Vegetables and fruits such as chrysanthemum have a crisp and delicious taste, and also have a unique fragrance, which is also a good choice for mixing cold dishes or eating spicy tang. Many people are not accustomed to the fragrance of chrysanthemum, but the fragrance of chrysanthemum is a pure natural insecticide for small insects, so chrysanthemum does not need to be pesticides.

There was a saying before that sweet potatoes were to use a lot of chemical fertilizers in order to improve efficiency, which was actually to avoid the destruction of sweet potatoes by underground ciliates, and some chemical fertilizers would indeed be used, but it was strictly forbidden more than ten years ago, and the sweet potatoes themselves had strong survivability, but now most of the sweet potatoes are planted without pesticides.

The growth period of lettuce is relatively short, belonging to the rate of players, if the pesticide will jeopardize its growth rate, this is actually to avoid the destruction of sweet potatoes by underground ciliates, and indeed some fertilizers, but more than ten years ago it has been strictly prohibited, and the survival of sweet potatoes itself is strong, but therefore many friends will find that there are small snails on the leaves when choosing lettuce, because the planting of lotus root belongs to the development of ecological agriculture, even if no pesticides are used in the lotus root pond, the lotus root in the sludge is still very good, It is because lettuce is not pesticides to offend snails.

If there is no vegetable and chemical fertilizer at all, then it must be lotus root, because the cultivation of lotus root belongs to the development of ecological agriculture, even if no pesticides are used in the lotus root pond, the lotus root in the sludge is still very good, and the double fish in the lotus root pond is still fat. When buying lotus roots, remember that you can't buy lotus roots with bleach.

Winter melon will hardly offend pests and diseases, not only does it not produce insects, even if there are basically no pests and diseases, it is still fat and tender, so pumpkin is a pure green vegetable. When I went to the market to buy vegetables, the vendor said that these 5 kinds of vegetables have very little pesticide residues, so what do you think can buy more?

Garlic moss. Garlic moss northerners eat more, especially in the cold winter, a lot of green vegetables are very strong, but the ** of garlic moss is more moderate, so it is generally used to fry meat.

Garlic moss has a high nutritional value, is rich in fiber, and garlic moss also has another name "natural penicillin".

Pumpkin, zucchini, chrysanthemum, bitter gourd, yam, sweet potato, these fruits and vegetables are rarely affected by pesticide residues and are relatively healthy.

Tomatoes, cucumbers, carrots, cabbage, pumpkin, chrysanthemum, sweet potatoes are very nutritious and healthy.

Vegetables with a special smell have less pesticide residues.

Different vegetables have different shapes and different smells when growing, and the unique smell of vegetables has a certain insect repellent effect. Vegetables with fewer pests are less pesticide and have less chance of pesticide residues. Generally speaking, vegetables with special odors such as tomatoes, nepeta, and coriander, as well as root vegetables such as potatoes, lotus vegetables, and yams, have less pesticide residues.

Relatively speaking, leeks, bok choy, greens, lettuce, cucumbers and other vegetables have a high probability of pesticide residues, and leeks are the most serious. Experts believe that the green cabbage insect is highly resistant, and ordinary insecticides are difficult to kill pests, and the "big shanty" will choose highly toxic pesticides in order to kill insects as soon as possible. Insects on leeks often grow in the body of vegetables, and it is difficult to spray insecticides on the surface, so many "big shantytowns" use highly toxic insecticides to water their roots.

And this kind of leeks after being watered with highly toxic pesticides will also appear thick leaves and dark green in color.

There are also relatively few pesticide residues such as green peppers, winter melons, pumpkins, green onions, garlic, onions, etc.

There are many pesticides in green leafy vegetables, and cowpeas are also very high. Bean sprouts can't be bought too big, and some can grow overnight with additives. Compared with potatoes, pumpkins are less of these melons.

1. Seasonal vegetables.

2. Vegetables that repel insects by themselves: fennel, chrysanthemum, bitter greens.

3. Vegetables grown in the open field by small farmers.

Almost all the vegetables you buy in the vegetable market have pesticides, and you can go to the food safety rapid test website to check it.

The problem of pesticide residues in fruits and vegetables has become a food safety problem that plagues many people, in fact, for pesticide residues in fruits and vegetables, we do not need to worry too much, the state has strict standards for pesticide consumption, pesticide residues in fruits and vegetables, as long as it is in accordance with national standards, it will not be harmful to human health. However, it is true that some pesticide residues in fruits and vegetables are easy to exceed the standard, and some have less pesticide residues.

The information obtained from the Academy of Agricultural Sciences shows that carrots, potatoes, cabbage, Chinese cabbage, lettuce, and coriander are less pesticides; Cowpeas, onions, leeks, cucumbers, tomatoes, rape, and eggplants use more pesticides. Experts from the Academy of Agricultural Sciences pointed out that generally speaking, leafy vegetables have more pesticide residues than root vegetables, because their leaves are soft, watery, and insects love to eat; Rhizomes are buried in the ground and are not easy to attract insects.

He also pointed out that cherries, early peaches, and apricots are all fruits that use less pesticides. However, due to the origin, variety and other reasons, the amount of pesticide residues in each vegetable and fruit is very different, and it cannot be generalized.

Eat more fragrant dishes. Artemisia stalks, chrysanthemum, coriander, etc. have a strong spicy flavor and are natural insect repellents. There are fewer insects, and these dishes naturally do not need to be pesticides.

Chinese cabbage is actually a safe dish. Chinese cabbage is generally planted in autumn, and only some insecticides to control aphids and diamondback moths are used at the seedling stage, which is far away from the market time, that is, the time when everyone eats vegetables, and there are fewer pesticide residues. The same goes for cabbage and lettuce.

Fruits with short growth cycles have fewer pesticides. For example, cherries only take more than 2 months from germination to fruit ripening, and it is impossible to use too many pesticides.

The above is a brief description of how much pesticide residue in vegetables and fruits, I hope it can help you.

Pesticide residues refer to the use of pesticides in agriculture, some pesticide residues in vegetables, fruits, fresh fruits and other ingredients and soil layer, water quality, we will immediately take serious harm to physical and mental health, and with social progress and the improvement of quality of life, we also attach more importance to food hygiene and safety. Pesticide residues exist in vegetables and fruits for a long time, so how to reduce pesticide residues when growing fruits? Let's share it with you.

In the production and manufacturing, we should vigorously carry out agricultural and animal husbandry prevention, pest control, and select vegetable species with strong disease resistance and drought resistance, which can reduce the application of pesticides and reduce pesticide residues. If it is very easy to produce pests and diseases under the heavy cropping standard, the stubble rotation method can be used to reduce the accumulation of pathogens of vine blight in the soil environment. At the same time, you can also set up a shade net to build a natural barrier according to manpower to keep pests out of the net, so as to prevent moths, reduce pesticide demand, and reduce pesticide residues.

In the selection of low pesticide residues, the first thing to consider is that the pesticide residue time is long, the large pesticide residue is limited to low species, in the selection of slightly toxic, low residue pesticides can not be used to extinguish pests and diseases, according to the type of vegetables to select the medium level of toxicity of pesticides, as far as possible to reduce the application of relatively high pesticides, at the same time to pay special attention to not increase the concentration value of the agent and the frequency of spraying.

The safety interval of a pesticide is the time between the last spraying and the time before the food crop is obtained and applied, from the time the pesticide is applied to the time it takes for the residue to be reduced to the allowable residue. Due to the different growth and season of various vegetables, and the dissolution and subsipation of various pesticides, the safety interval after the use of pesticides is also different. Therefore, it is very important to accurately grasp the pesticide safety interval to reduce pesticide residues, and the highly recommended dosage application on the label instructions should be strictly implemented, and the dosage and frequency of application should not be increased arbitrarily to prevent the increase of pesticide residues.

There are certain differences in the resistance of different vegetable species and the gestation period, and the long-term single application of the same agent will promote the resistance of pests and diseases. Therefore, growers should apply different pesticides alternately and alternately according to the regularity of pesticide toxicity and pests and diseases, and integrate the weather and the growth and development stages of vegetables and fruits, which is conducive to maintaining the control effect and service life of the agent. After the pesticide is mixed, it should be used with the mixture, and a variety of pesticides can not be hastily mixed into the application, and the pesticide residue after mixing should be less than a single pesticide, and the prevention effect should be higher than that of a single species.

When planting, we must make better adjustments to pesticides, and pay attention to the proportion of pesticides, so as to reduce pesticide residues and prevent some diseases.

When planting vegetables, it is necessary to apply a little pesticide at the beginning, and then a little pesticide when it is almost ripe, which can reduce pesticide residues.

It is necessary to reduce the use of pesticides, and to actively carry out agricultural prevention and control, biological control, and reasonable selection of pesticides, to comply with the safety interval of pesticides.

Leeks, amaranth, pumpkin, potatoes, and edamame are basically free of pesticides, and it only takes more than a month for leeks to ripen. Leeks themselves are not easy to attract insects, and pesticides are never used in the whole planting process.

Cucumbers, potatoes, carrots, spinach, bok choy, rape, these vegetables are almost free of pesticides.

The first type: leeks. I've always had a lot of love to eat leeks since I was a child, so I always have a piece of land at home to grow leeks. Leeks are delicious and rich in nutritional value, which has great benefits for human health.

The second: amaranth. If you want to say that the vegetable with the shortest growth cycle, amaranth must be among them, and the nutritional value is not inferior to other vegetables. I grow red amaranth at home, the leaves are purple in the middle and green all around, and they are generally red when cooked.

Don't buy random vegetables, there are cucumbers, tomatoes, bean sprouts and spring shoots, as well as fresh fungus, be careful.

Try not to buy white radish, bitter gourd, broad beans, spring bamboo shoots, and bean sprouts, and it will also give people a feeling that is difficult to swallow when eating.

There are cracked radish, hard tomatoes, odorous seafood, bitter fungus, and rotten cabbage.