Do you know how to tell if a vegetable has been sprayed with pesticides?

Many people are concerned about pesticide residues in vegetables. However, many people can buy vegetables without pesticide residues when buying vegetables, so it will be more reassuring to eat vegetables. Now let's talk about how to detect pesticides in vegetables?

1.How to detect if a vegetable contains pesticides?

Under normal circumstances, pesticide residues in vegetables are generally organophosphorus and carbamate.

Pesticides. This rapid test card can be used to detect the presence of pesticide residues in vegetables.

Measuring principle of the Quick Measuring Card:

Cholinesterase. It can catalyze indole.

Phenol acetate (red) is hydrolyzed to acetic acid and indolephenol (blue). Organophosphorus or carbamate pesticides have the same effect on cholinesterase and affect catalytic, hydrolysis, and color-changing processes.

The results showed that the white tablets of the rapid test card did not change color, indicating that the pesticide residue was high. The white tablets on the rapid test card are light blue, indicating low pesticide residues. The white flat plate of the rapid test card is sky blue, indicating that there are no pesticide residues.

The specific steps to detect pesticide residues using a rapid test card are as follows:

1) Place 2-3 drops of the eluent on the tip of the vegetable leaf, fold the vegetable leaf in half and gently pluck the position where the eluent drops are dropped.

2) Take the pesticide residue rapid test card for later use, drop a drop of water on the washed vegetable leaves on the white tablet, and let the tablet with the drop stand for 10 minutes.

3) Fold the pesticide residue rapid test card in half and hold the tablet for 3 minutes.

4) When the time comes, open the rapid test card and the white tablets turn blue, indicating that there are no pesticide residues in the vegetables. There is no color change or light blue, indicating pesticide residues in the vegetable.

2. How to remove pesticides from vegetables?

1) Soak the vegetables you bought for 5 minutes and rinse them well, or soak them in rice washing water to neutralize the toxicity of the insecticide!

2) Use baking soda.

Washing vegetables with water can also remove pesticide residues from vegetables. In general, the surface of the vegetables should be washed first, then soaked in baking soda for 10-20 minutes (usually 5-10 grams of baking soda are added to 500 ml of water), and then the soaked vegetables should be rinsed with running water.

3) High temperature heating can also decompose pesticides. Some heat-tolerant vegetables, such as cauliflower.

Beans and celery, which can be washed and blanched with boiling water for a few minutes, can reduce the pesticide content by 30%. After high-temperature cooking, 90% of pesticides can be removed.

4) In fact, over time, pesticides slowly break down into harmless substances in the environment. Therefore, for fruits and vegetables that are easy to preserve, pesticide residues can be reduced by storing them for a certain period of time. However, the method is suitable for non-perishable species such as apples, kiwis, and winter melons.

Generally, it is stored for more than 15 days.

First of all, look at the epidermis, if there are some yellow or white substances, it means that it is pesticide residue, and look at his shape, if it is particularly smooth, it means that he has also been sprayed with pesticides.

First, take a paper and wipe it on the vegetables to see if there is any residue, second, when washing, see if it will fade, the serious discoloration may be too many pesticides, third, smell the smell, see if there is a smell other than vegetables.

Of course, I know how to tell the difference, and there will be a lot of insect eyes on vegetables without pesticides, as long as I know this, I can easily distinguish them.

Of course, I know that vegetables that have not been sprayed with pesticides will have a lot of insect eyes, while vegetables that have been sprayed with pesticides will be very complete.

The 7 types of vegetables that are basically free of pesticides are: potatoes, garlic, water spinach, loofah, Chinese cabbage, radish and chrysanthemum.

1. Potatoes. Because potatoes are produced in the soil, and the potatoes themselves are not prone to pests and diseases, there are basically no pesticide residues in potatoes.

2. Garlic. Garlic itself has antibacterial ability, and basically does not use pesticides all year round. Moreover, the edible part is underground, so it should be said that it is better protected. In addition to some water-soluble fertilizers in April and May throughout the year, garlic does not need other chemical fertilizers and pesticides.

3. Water spinach. Water spinach is planted in early spring, when the temperature is low, there are few pests and diseases, and there is no need for pesticides. In the summer, when there are more pests and diseases, the water spinach has matured and is on the market, and there is no need to use pesticides.

4. Loofah. The loofah is very sensitive to pesticides, and it is good not to use pesticides, but if you do, it is easy to die. Sometimes, a little fertilizer on the loofah is easy to have problems. Let it grow naturally and develop naturally, but it will grow better.

5. Chinese cabbage. Generally, in the autumn planting, only in the seedling stage with some insecticides to control aphids and diamondback moths, from the time of the market, that is, the time when everyone eats vegetables, pesticide residues are less. The same goes for cabbage and lettuce.

6. Radish. The radish grows when the weather is cold, so the radish basically does not get sick, and there is naturally no pesticide residue.

7. Artemisia chrysanthemum. Artemisia chrysanthemum, coriander, etc. have a strong spicy flavor and are natural insect repellents. There are fewer insects and coarse, and these dishes naturally don't need to be pesticides.

7 kinds of vegetables that basically do not use pesticides: leeks, carrots, chrysanthemum, lettuce, bitter chrysanthemum, coriander, celery. Celery is a vegetable that often appears on the table, it has a strong aroma, a special taste, rarely provokes pests, and basically does not use pesticides.

Vegetables refer to a group of plants or fungi that can be cooked and cooked into food, which can provide a variety of vitamins and minerals and other nutrients necessary for the human body.

According to the statistics of the International Organization of Grain and Nuclear Destruction of Land and Agriculture in 1990, 90% of the essential vitamin C and 60% of the vitamin A come from vegetables. In addition, there are a wide variety of phytochemicals in vegetables.

The water content of fresh vegetables is as high as 65%-95%, which is easy to transpirate and dehydrate in storage, if it is not replenished, it will cause tissue wilting, shrinkage, and luster fading, so that vegetables lose weight and freshness, and reduce the eating quality.