Which vegetables are high in pesticide residues and why?

When it comes to fruits and vegetables, we have to say "pesticide residues". According to the survey, in rural areas, 1.8 million tons of pesticides and 60 million tons of fertilizers are put into the environment every year. Which vegetables are high in pesticide residues? Which vegetables are easy to medicate?

Long-term exposure to or consumption of food containing pesticides can cause pesticides to accumulate in the body, reduce human immunity, and pose a potential threat to interpersonal health; If the residue is too large, it will lead to acute poisoning. Therefore, it is particularly important to pay attention to pesticide residues. So, which vegetables have more pesticide residues?

1. Generally speaking, there are many pesticide residues in green leafy vegetables, because their leaves are soft, have a lot of moisture, and insects love to eat, so they spray more pesticides; Rhizomes are buried in the ground and are not easy to attract insects; Aromatic vegetables are low in pesticide residues.

Carrots, potatoes, cabbage, Chinese cabbage, lettuce, and coriander are less pesticides.

Cowpeas, onions, leeks, cucumbers, tomatoes, rape, and eggplants use more pesticides.

Artemisia stalks, chrysanthemum, coriander, etc. have a strong spicy flavor and are natural insect repellents with few pesticides.

2. The vegetable gang and vegetable stem are the parts with the most pesticide residues.

This has to do with the way vegetables are grown and sprayed.

Taking Chinese cabbage as an example, due to gravity when spraying, pesticides will flow down the leaves and stalks and gather under the cabbage, so there will be more pesticides on the cabbage; Secondly, because the vegetable gang is close to the ground, the probability of pesticide reduction or decomposition caused by wind and sun day and night is relatively small, so the pesticide residues on the vegetable gang are more stubborn.

And the green pepper, although it is hanging, still follows this rule. Because the green pepper plant is relatively short, the spraying of pesticides is often from top to bottom, and many pesticides will accumulate on the pedicle of the green pepper.

Therefore, when we eat vegetables, it is best to cut off the vegetables close to the ground; Vegetables such as green peppers should be picked off before eating.

3. Vegetables with insect eyes, pesticide residues or heavier.

Don't be keen on buying vegetables and fruits with insect eyes, whether you have insect eyes or not is not a criterion for measuring whether pesticides are used.

Vegetables and fruits with insect eyes are killed by pesticides as adults, while non-insect eyes are killed by larvae or eggs; Adults are more resistant than larvae, so pesticides may be used.

How to wash vegetables to remove pesticide residues as much as possible?

To sum it up, it is to dry and wash, cut the roots and remove the stems, peel and blanch. Specific to vegetables, follow the following method:

1.After buying the leafy vegetables home, they should be scattered in the sun for a while, washed with dish soap, cut off the discarded vegetable roots, then blanched for a little longer, and finally washed with water;

2.Cucumbers, eggplants, and radishes should be peeled as much as possible before eating;

3.Green peppers and tomatoes should be removed after cleaning, and these vegetables are generally sprinkled from top to bottom when spraying pesticides, and the stems are most likely to have residues;

4.Rinse the mushrooms, boil them in boiling water for about 10 minutes, then rinse them with water and set aside.

Cabbage. Lettuce. Because their structure is wrapped layer by layer, it is very likely that pesticides can enter and it is difficult to clean.

The ten vegetables with the most pesticide residues are as follows:

1. Strawberries, the most effective way to clean them is not to remove the strawberry stems, rinse them with running water first, then soak them in light salt water or rice washing water for 5 minutes, and then rinse them with water, so that you can rest assured when eating.

2. Spinach, 97% of spinach was detected with permethrin, which is an insecticide and is banned in Europe. The best way to remove pesticide residues from spinach is to blanch.

3. Apples, 90% of apples are detected with pesticide residues, of which more than 80% of apples contain diphenylamine, which is also a toxic pesticide banned in the European Union, so it is best to peel and eat before eating.

4. Grapes have more than 10 kinds of pesticide residues, and it is best to soak them in baking soda or flour before they can be used with confidence.

5. Cherries, preservatives are particularly used, and some will not be bad for a month. When eating, it is best to soak it in lightly salted water or rice washing water for 15 minutes, then wash it several times before eating.

6. Peaches, peaches are particularly pests and diseases, there are 21 kinds of diseases and eight kinds of insect pests. According to the Academy of Agricultural Sciences, there are as many as 40 kinds of pesticides that can be used in the growth process of peaches, and non-standard medication is more common, and the best way to remove pesticide residues is to peel and eat.

7. Peppers and peppers are grown upside down, so the bottom part is easy to accumulate organophosphorus pesticides. After soaking and rinsing with baking soda, it can effectively remove pesticide residues and can be eaten with confidence.

8. Celery, pesticide residues are mainly concentrated on the leaves, when eating, remove the leaves, cut the celery stalks into sections, and blanch for one minute to remove 90% of the pesticide residues.

9. Tomatoes, containing more than four kinds of pesticide residues, are safe to eat by putting a cross knife on a cross knife before eating, scalding with boiling water for one minute, and tearing off the skin.

10. Potatoes, which are on this blacklist almost every year. In order to prevent insect pests such as mole crickets and maggots, pesticides such as phosphorus will be used to mix potatoes when they are first planted, and various insecticides and fungicides will be sprayed after the seedlings emerge.

Nowadays, there are no pesticides, and most of the vegetables that cannot be grown to increase yields are produced. In other words, the vegetables that everyone eats are all pesticide residues. Different vegetables, different parts of vegetables, pesticide residues are different.

These many parts of the vegetable concentrate the vast majority of pesticide residues in the vegetable and must be discarded.

1.The pedicle of the chili pepper. The green pepper grows and develops downward, with the pedicle on top. At the same time, its plants are relatively short, and pesticides are often applied from top to bottom, accumulating a lot of pesticides on the pedicles of peppers.

2.Cabbage cabbage with the bottom end. The cabbage and vegetable stems can be said to be areas with a lot of pesticide residues.

In the case of spraying, the pesticides sprayed on the top will slowly leak along the green leaves and stalks to the bottom of the vegetable gang, so there are usually more pesticides on the vegetable gang. Secondly, because the vegetable gang is close to the road surface, the possibility of pesticide reduction or dissolution caused by the wind and sun is relatively small, so there are a large number of pesticide residues on the vegetable gang.

3.Walnut skin. Potatoes are rich in a substance called solanine.

Weak alkaline glycosides, these substances are carcinogenic, the key is concentrated in the walnut skin, especially in the green or sprouted potato skin, these ingredients in the body after accumulating a certain amount is likely to cause chronic poisoning.

4.Long beans.

on both sides. In the whole process of planting long beans, it is very easy to residue pesticides, especially on both sides and sides of long beans, and the residue content of pesticides is very high. Long-term use of long beans will cause a lot of pesticides to enter the body, aggravate the pressure of kidney detoxification, and cause other diseases.

5.Sweet potato peels. The growth and development of sweet potatoes in the ground, pesticides and heavy metals in the soil layer will enter the sweet potato skin, which will accumulate more harmful substances, and the skin of the sweet potato itself is also very susceptible to black spot pathogenic bacteria, so the sweet potato skin can not be eaten.

For the parts with pesticide residues, there is no need to be reluctant, and must be discarded, otherwise, the gains will outweigh the losses, because of small losses. The above is my detailed introduction, I hope it will be helpful to you after reading it. If you have other opinions, you can discuss them together in the comment area below.

The pesticide residues in these two parts are particularly high, so try not to eat them, and be sure to clean them before eating them. Use a fruit and vegetable cleaner.

The pesticide residues in the vegetable and vegetable stems are high, because the pesticides will be left down the vegetable pedicles after spraying, and the pesticides are difficult to decompose, resulting in high pesticide content.

The pesticide residue at the pedicle and bottom of the vegetable is the highest, because the pesticide is splashed from the head of the vegetable, and the pesticide will stop moving downstream to the bottom.

In the case of Chinese cabbage, for example, when sprayed with pesticides, it will flow to the bottom as the cabbage is raw. Therefore, there will be a lot of pesticide residues on the vegetable gang.