What are the standards for green pollution free vegetables?

Green pollution-free vegetables must meet one condition.

1. There is no pollution in the surrounding environment, including water and atmosphere;

2. Use clean organic fertilizer, no chemical fertilizer;

3. Do not use pesticides.

If it is a processed green product, the processing process should also be considered.

1. Bean sprouts.

Bean sprouts are mostly produced in protected places such as sheds, not affected by the external environment, do not need direct sunlight, and generally do not use chemical fertilizers, hormones and pesticides, pollution-free vegetables in the production process, and belong to green food. Bean sprouts include soybean sprouts and mung bean sprouts.

Small bean sprouts, etc., also known as wishful vegetables. Edible bean sprouts began in the Song Dynasty, and bean sprouts were listed as the three tyrants of vegetarian umami along with bamboo shoots and mushrooms. Bean sprouts are rich in vitamin C

Vitamin E, chlorophyll.

and other nutrients, which have the effect of nourishing the skin and preventing tumors.

2. Leek yellow. Leek is a yellowed leek produced by softening and cultivating leeks in a dark-free environment through measures such as soil cultivation and shading and mulching. Leeks are eaten by people with young leaves, which are not only nutritious, but also have a certain therapeutic and health care effect, so they are loved by people.

3. Fungus vegetables.

It is also known as babbling vegetables, sunflowers, and tofu vegetables.

Purple horn leaves, chrysanthemum notoginseng plant, perennial tall herb, high rice. The flowering and fruiting period is from September to October. Fungus vegetables are fed with seedlings, young shoots or young leaves, which are soft and smooth in texture and have high nutritional value.

It can be used as soup dishes, stir-frying, hot food, cold dressing, etc., its taste is fragrant, and it is crisp and refreshing when chewing like eating fungus, so it is called fungus dish. It is commonly cultivated in the north and south, in the tropical regions of the south.

It can be cultivated perennially, and annual cultivation is mostly used in the north.

4. Cabbage. Native to northern China, it is a cruciferous family.

Brassica is a vegetable that usually refers to Chinese cabbage; Also includes cabbage as well as a cultivated variant of cabbage, i.e. cabbage"Cabbage"or"Cabbage"。It is introduced to the south and cultivated in all parts of the north and south. In the 19th century, it was introduced to Japan, Europe and the United States.

There are many kinds of Chinese cabbage, and the Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, and Qingtian hemp leaves.

Chinese cabbage, Northeast dwarf cabbage, Yutian.

Chinese cabbage, Shanxi Yangcheng's big hairy edge, etc. Cabbage is eaten with tender leaf balls, rosette leaves or flower stems. The cultivation area and consumption are the first among all types of vegetables in China.

5. Mustard greens. China's famous specialty vegetables, native to China, are commonly used vegetables cultivated throughout the country, mostly distributed in the provinces south of the Yangtze River. The main lateral roots of mustard are distributed in a soil layer of about 30 cm, and the inner stem is a short constricted stem, and the leaves are born on the short constricted stem, which has the shape of oval, oval, obovate, lanceolate, etc., and the leaf color is green, dark green, light green, yellow-green, green interstriated or purple-red.

It is rarely cultivated in Europe and the United States, and originated in Asia. Li Shizhen's "Compendium of Materia Medica".

The medical value of medical mustard is documented. Mustard greens like cold and moist, avoid heat and drought, and are slightly resistant to frost.

1. The amount of pesticide residue does not exceed the standard. Pollution-free vegetables do not contain prohibited highly toxic pesticides, and the amount of other pesticide residues does not exceed the allowable standard.

2. The nitrate content does not exceed the standard. The nitrate content in edible vegetables does not exceed the standard allowable amount, and the general control bureau shouts that it is below 432ppm.

3. Harmful substances such as "three wastes" do not exceed the standard. Pollution-free vegetables must avoid the harm caused by environmental pollution, and the content of the "three wastes" and harmful substances of pathogenic microorganisms of commercial vegetables shall not be buried beyond the standard allowable amount.