How to wash off pesticides in vegetables, and what can wash off pesticides in vegetables

1. Soak in water for washing: Generally, rinse off the surface dirt with clean water, remove the visible stained parts, and then cover the fruits and vegetables with clean water, and soak in flowing water for no less than 30 minutes. Soak 2-3 times in this way, basically remove most of the residual pesticide components.

2. Wash with rice water: rice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soaking in rice washing water for about 10 minutes and washing it with water can reduce the pesticide residue in vegetables.

3. Soaking in light salt water: Generally, vegetables should be rinsed with water at least 3 to 6 times, then soaked in light salt water for 1 hour, and then rinsed with water 1 time. Vegetables such as appetizers can be cut first, soaked in water for 2 hours, and then rinsed with water to remove residual pesticides.

4. Alkaline water immersion cleaning: most organophosphorus insecticides can be quickly decomposed in an alkaline environment, so the method of alkaline water immersion is one of the effective ways to remove pesticide pollution from vegetables and fruits. 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, and sufficient alkaline water is prepared according to the amount of vegetables, soaked for 5-15 minutes and then rinsed with water, and the best effect is to repeat washing about 3 times.

Soaking or rinsing with tap water can remove some pesticide residues, but do not soak for too long, 10 minutes is appropriate. If you soak for too long, nitrite may be formed. It is best to scrub fruits and vegetables vigorously under the faucet first, and the "strong" melons and fruits can also be scrubbed with a small brush, and the washing effect of warm water is better than cold water.

Take stock of the ways to wash fruits and vegetables and see which one is most effective?

Salt: The effect is similar to that of soaking in water.

Salt, that is, sodium chloride, is relatively stable in nature, and the aqueous solution is neutral, it is difficult to have a chemical reaction with pesticides and other chemicals, and of course, it does not play a role in removing pesticides. Adding a little salt when soaking fruits and vegetables is not much different from soaking them in water.

In fact, at present, the toxicity of pesticides allowed by the state is relatively low, and there are strict regulations on pesticide residues in vegetables and fruits, and the fruits and vegetables themselves can degrade pesticides to a certain extent, so the fruits and vegetables bought back can be eaten with confidence by washing them with clean water, you can rinse them with running water first, soak them for 15 minutes, and then rinse them with running water after taking them out.

Note that it is not that the longer the soaking time, the more pesticides will be removed, on the contrary, prolonged soaking will cause the pesticides to be reabsorbed by the fruits and vegetables.

Consumption of alkali or baking soda: pesticides that can neutralize acidity.

If you just feel that you don't feel at ease with clean water, you have to add something, you can choose to add some edible alkali or baking soda, because most of the pesticides used by farmers are acidic, such as organophosphorus pesticides and carbamate pesticides.

Some people also use rice water to wash fruits and vegetables, because rice water is also weakly alkaline, which also helps to decompose pesticides such as organophosphorus. However, do you wash the rice before washing fruits and vegetables every time? Isn't it too much trouble?

Fruit and vegetable detergents: Take care to avoid detergent residues.

In fact, in addition to adding alkali, you can also add some fruit and vegetable detergent. The active ingredient in fruit and vegetable detergents is surfactants, which can help remove pesticides that penetrate into the waxy layer, but be careful to rinse well to avoid detergent residues.

Peeling: Peeling can cause a certain amount of nutrient loss.

Peeling is a very effective way to reduce pesticide residues, but not all fruits and vegetables can be peeled, and it will also cause some nutrient loss. Whether to wash and eat with the skin or directly with the skin depends on the personal choice after weighing the pros and cons.

Blanching in boiling water.

Some vegetables can not be cleaned by the method mentioned above, such as green beans, after the green beans are cleaned, if they are cut and fried, it will take a long time to be ripe, we all know that the green beans that are not ripe are easy to be poisoned, and vegetables such as cauliflower are more troublesome to clean, and if they are repeatedly rinsed, they are easy to wash and break.

At this time, you can use boiling water to blanch the method, wash the vegetables with water first, then cut the vegetables into the desired size, and then put them in boiling water to blanch, the length of time can vary according to the ingredients. Like green beans, the time can be slightly longer. This method of scalding vegetables with boiling water is not only simple, but also very effective.