The problem of vegetables, briefly describe the main health problems of vegetables.

1) Microbial and parasite egg contamination. Vegetable cultivation, using human and animal manure and urine as fertilizer, can be contaminated by intestinal pathogenic bacteria and parasite eggs. Improper hygiene management in the process of harvesting, transportation and sales can be contaminated by intestinal pathogenic bacteria and parasite eggs, and the detection rate of fruit E. coli with severe epidermal damage is high, which is closely related to the spread of intestinal infectious diseases.

2) Pollution of industrial wastewater and domestic sewage. Irrigation of vegetable fields with domestic sewage can increase fertilizer and water sources, increase vegetable yield, and purify sewage in irrigation, reducing pollution to water bodies. However, industrial wastewater and domestic sewage that have not been harmlessly treated can make vegetables polluted by harmful substances.

Harmful substances in wastewater can also affect the growth of vegetables.

3) Pesticide residues. Vegetables and fruits that have used pesticides often have a certain amount of pesticide residues after harvesting, and if the residue is large, it will cause certain harm to the human body. Leafy greens in particular should be of particular interest to this issue.

4) Spoilage and nitrite content. Vegetables and fruits contain a lot of water, and there are a lot of nutrients dissolved in the water, which is suitable for the growth of microorganisms such as streptobacteria and molds. Fruit tissues are fragile, and a slight mechanical action can lead to damage, tissue ulceration and microbial decay. After harvesting, life activities are still vigorously carried out, which is manifested in heat production and water production, and when the storage conditions are slightly uncomfortable, it is easy to spoil and deteriorate.

In addition to most of the ammonia nitrogen in fertilizers and soils participating in protein synthesis, a small part of it is formed by nitrification and nitrosation. Under normal growth conditions, the content of nitrate and nitrite in vegetables and fruits is very small, but the amount of nitrate and nitrite increases when it is stored and transported in an inappropriate environment during growth and in an inappropriate environment after harvest. When the nitrate and nitrite content in vegetables is high, on the one hand, it will cause the withering and withering of crops, and on the other hand, it will cause poisoning after human and animal consumption.

What problems have been encountered or found in the selection and washing of vegetables?

Dear, hello, I'm glad that Tong Tachen will answer for you: what problems have you encountered or found in choosing vegetables and washing vegetables? A:

Pesticide residues on vegetables are a concern for many people when they encounter pesticide residues in vegetable selection and washing. When some people wash vegetables, the "eighteen kinds of martial arts" take turns to fight, because they are afraid that they will not be able to wash and clean, and it will be unhealthy to eat. Many people are afraid that there are pesticide residues on the surface of vegetables, so they will soak them before washing, and some people will even soak them for more than half an hour, thinking that this can be removed more thoroughly.

This method of washing vegetables seems to be healthy, but it will actually make the vegetables dirtier and dirtier the more they are washed. Pesticides are divided into two types: water-soluble and fat-soluble, and soaking in water can only remove a part of the water-soluble pesticides. If the soaking time is too long, the part of the agricultural branch powder dissolved in the water will be reabsorbed by the fruits and vegetables, making the vegetables become "poisonous vegetables".

In addition, soaking for too long will cause the water-soluble nutrients in the dish (such as vitamin C, vitamin B, calcium, magnesium, iron, zinc, etc.) to dissolve in the water, resulting in nutrient loss. Therefore, if you want to remove pesticide residues by soaking, it is recommended to soak for about 10 minutes. I hope mine can help you, I wish you a happy life, if mine is helpful to you please give me a 5 star praise Oh, thank you for your support to me.

Summary. There is nothing wrong with soaking fresh vegetables and fruits in lightly salted water for about ten minutes, which can remove some pesticides on the surface of fruits and vegetables, but this is not very different from washing with water. Moreover, if too much salt is put and the salt content is not properly controlled, sodium ions will seep into fruits and vegetables, affecting the eating effect of vegetables and fruits.

In addition, if you soak in salt water for too long, it may also lead to dehydration of fruit and vegetable cells, resulting in a large loss of water-soluble nutrients such as vitamin B and minerals. In addition to soaking in salt water, some people are accustomed to washing vegetables with alkaline water such as rice washing water, so that although some pesticides can be decomposed, the products of some pesticides may be more toxic and harmful to health than the pesticides themselves.

Therefore, clean water is the best way to wash vegetables and fruits. Vegetables that can be peeled can be rinsed 2 or 3 times with running water, and then peeled and eaten; If the skin cannot be peeled, rinse it twice with running water first, then soak it for a few minutes and rinse it again twice; If you are going to eat it raw, you have to wash it several times. Remember to use detergent when washing, but be careful to rinse it well.

What problems have been encountered or found in the selection and washing of vegetables?

There is nothing wrong with soaking fresh vegetables and fruits in lightly salted water for about ten minutes, which can remove some pesticides on the surface of fruits and vegetables, but this is not very different from washing with water. Moreover, if too much salt is put and the salt content is not properly controlled, sodium ions will seep into fruits and vegetables, affecting the eating effect of vegetables and vegetables. In addition, if you soak in salt water for too long, it may also lead to dehydration of fruit and vegetable cells, resulting in a large loss of water-soluble nutrients such as vitamin B and minerals.

In addition to the high suspicion of soaking in salt water, some people are accustomed to washing vegetables with alkaline water such as rice water, so that although some pesticides can be decomposed, the products of some pesticides after alkaline decomposition may be more toxic and harmful to health than the pesticides themselves. Therefore, clean water is the best way to wash vegetables and fruits. Vegetables that can be peeled can be rinsed 2 or 3 times with running water, and then peeled and eaten; If the skin cannot be peeled, rinse it twice with running water first, then soak it for a few minutes and rinse it again twice; If you are going to eat it raw, you have to wash it several times.

Remember to use detergent when washing, but be careful to rinse it well.

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Vegetables should not be cut and washed before being processed in the process. 1. It should be washed first and then cut.

Most vegetables need to be cut into small pieces before being processed and boiled. Many people, especially the staff of restaurants and canteens, often cut the hail-free vegetables into small pieces and then soak them in the pool, with the result that many water-soluble vitamins, minerals and other nutrients in the vegetables flow out of the incisions, greatly reducing the nutritional value. The correct way is to first remove the yellow leaves and unwanted residual leaves, soak them for half an hour after rinsing, then rinse, and then cut the washed vegetables into strips, shreds, slices, and pieces.

2. Try to keep the vegetable juice as much as possible.

Vegetable juice is rich in nutrients and should be retained as much as possible, so when making buns, dumplings, and wonton fillings, do not squeeze out the vegetable juice, otherwise 70% of the vitamins and minerals will be lost. The correct way is to stampon and chop the vegetables and shiitake mushrooms, dried mushrooms, and meat, and stir them so that the vegetable juices are mixed into the filling and scattered in the stove.

Vegetables should not be cut and then washed during processing.

The correct approach should be to wash first and then cut and then cut. If the vegetables are cut well before washing, the pesticides and bacteria on the surface of the vegetables will be contaminated inside. And after the process of washing, a certain amount of vitamins will be lost, because the incision will be in contact with the air, which will cause some vitamins to be oxidized.

There is a scientific reason why vegetables are washed first and then cut. Because vegetables contain a lot of inorganic salts and vitamins. In terms of the solubility of vitamins, they can be divided into two types: fat-soluble and water-soluble.

If the vegetables are cut first and then washed, a large amount of inorganic salts and water-soluble vitamins will be lost from the cut surface with the water. Some people also chop vegetables and soak them in water for a long time; Some people chop the vegetables and blanch them with boiling water to squeeze out the juice. In this way, the nutrients in the vegetables are easily lost.

What are your thoughts on some of the current hot issues in vegetables? (from the aspects of vegetable planting, circulation, sales, market management, etc.).

Hello dear! The views on some current hot issues of vegetables are as follows: why do vegetable farmers not make money growing vegetables, and the public eats vegetables highly?

The vegetable farmer's vegetable price is low, why is the vegetable in the consumer's vegetable basket so high? There is a strange circle in the vegetable market that "expensive vegetables hurt the people, and cheap vegetables hurt the farmers". First, the price of oil leads to transportation costs.

Second, the seller monopolizes the circulation link, one end to lower the acquisition, the other to raise the sales. Third, the city's cityscape management has blocked direct transactions between vegetable farmers and consumers. As various cities want to improve their appearance and build hygienic cities, they have banned street vegetable markets, blocked direct transactions between peasants and citizens, and increased the transaction costs of agricultural and sideline products, thus harming both peasants and citizens.

Fourth, the blindness of market production hurts vegetable farmers. What vegetable farmers plant and how much they plant are completely based on the changes in the vegetable market and previous planting experience, but the growth of vegetables has a certain temporality. Now the ** high of a certain vegetable does not necessarily maintain the ** grid when harvesting the vegetables.

** If it falls, vegetable farmers will lose money. China's vegetable farmers are all small farmers, the market risk tolerance is small, and the slightest fluctuation in vegetable prices will cause huge losses. Fifth, city managers empathize with each other.

All localities are grasping GDP indicators, and real estate is the top bargaining chip for the development of various places. If the vegetable basket project is forgotten, the vegetable farmers will have accidents and the citizens will be dissatisfied. Sixth, the distance between where vegetables are grown and where they are consumed has expanded.

With the expansion of the scale of the city, the original vegetable fields have been developed, or become industrial parks, or become the development areas of commercial housing, or become the territory of colleges and universities, and the new vegetable planting areas are getting farther and farther away from the urban vegetable market, resulting in increased transportation costs and poor market information. Seventh, Japan's nuclear leakage caused by China has caused consumers to dare not eat large-leaf greens. Although scientists say that the pollution measurement is very small and will not have an impact on human health, the public is still worried and refuses to eat large-leaf greens, especially in the coastal areas, the greens are unsalable, and vegetable farmers suffer huge losses.

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