What are non green vegetables and what are not green vegetables

One of the specific indicators of "green vegetables" refers to the pesticide residue index that remains in vegetables after pesticide use in the production process is lower than the national or international standard. So, "green products."

It is relative, not absolute, and the evaluation of "green products" also depends on some other indicators: such as the pollution of the environment, soil and groundwater in the production process of "green products", and the energy saving of energy; "Green products" are safe and healthy to people in the process of use, and there is no damage to the environment, and "green products" are also not polluting to the environment in the process of extinction, and can quickly degrade ......Non-green vegetables are vegetables that do not meet the quality standards of green food ecological environment. Pesticide-contaminated vegetables.

Vegetables that meet the criteria for "green food" are green vegetables. "Green food" refers to the general term for non-polluting, safe, high-quality and nutritious food that has been approved by specialized agencies to use the green food label. Since things related to environmental protection are usually crowned"Green"In order to highlight that this kind of food comes from a good ecological environment, it is named green food.

Green food must have the following conditions: 1The origin of the product or raw materials must meet the green food ecological environment standards formulated by the Ministry of Agriculture; 2.

Crop planting and food processing must comply with the green food production operation regulations formulated by the Ministry of Agriculture; 3.The product must meet the green food quality and hygiene standards set by the Ministry of Agriculture; 4.The outer packaging of the product must comply with the national general standards for food labeling, and comply with the specific packaging, decoration and labeling regulations of green food.

Organic vegetables refer to an agricultural production mode that does not use chemically synthesized pesticides, fertilizers, growth regulators, feed additives and other substances, as well as genetic engineering technology and its products in the process of vegetable production, but follows the laws of nature and ecological principles, adopts a series of sustainable agricultural technologies, coordinates the balance of planting and aquaculture, and maintains the continuous stability of the agricultural ecosystem. This is the highest goal that vegetable production pursues, and it is also the highest goal that people expect.

There is also a pollution-free vegetable. Pollution-free vegetables refer to vegetables that are not polluted by harmful substances, that is, commercial vegetables do not contain some toxic substances that are not allowed to be contained, and some unavoidable harmful substances should be controlled within the allowable range to ensure people's food safety. Pollution-free fruits and vegetables must meet the following conditions:

1) Pesticide residues do not exceed the standard: pollution-free fruits and vegetables do not contain prohibited high-toxicity pesticides, and other pesticide residues do not exceed the allowable standard. (2) The nitrate content does not exceed the standard

The nitrate content in edible fruits and vegetables does not exceed the allowable standard, and is generally controlled below 432ppm. (3) The content of harmful substances such as "three wastes" (waste gas, waste water, waste residue) does not exceed the standard: pollution-free fruits and vegetables must avoid the harm caused by environmental pollution, and the content of harmful substances such as "three wastes" and waste raw organisms in commercial dishes does not exceed the allowable amount of the standard.

The highly toxic pesticide varieties banned by the state are: methamidophos, parathion (1605), methyl parathion, systemic phosphorus (1059), monocrotophos, methylphosphos (3911), phosphamine, dimethoate, methylisomerphos, phosphine, hydroamidophos, chlorpys, tert-butylthion, methylthiocyclophos, aldicarb, carbofuran, lindane and other highly toxic and highly toxic pesticides.

Six. Six. 6. High residue pesticides such as DDT.

The relationship between the three is: organic vegetables, green vegetables, and pollution-free vegetables. The development trend of vegetable production is: general vegetables, pollution-free vegetables, green vegetables, and organic vegetables.

The so-called unfavorable vegetables, that is, vegetables that do not contain chlorophyll.

Vegetables that are not green in color.

Summary. Good afternoon, kiss, I'm Xiaodu, I'm happy to answer for you. Kissing is not green vegetables such as cauliflower, potatoes, carrots, purple cabbage, eggplant, red peppers, tomatoes, corn, oyster mushrooms, onions, etc.

Good afternoon, kiss, I'm Xiaodu, I'm happy to answer for you. Kissing is not green vegetables such as cauliflower, potato, carrot, purple cabbage, eggplant, red pepper, tomato, corn, oyster mushroom, onion, etc.

In fact, green vegetables are a kind of green food, which refers to the pesticide residue residue left in vegetables after the use of pesticides in the production process, and the index of pesticide residues is lower than the national or international burn-off standard.

Eating green vertical and bright vegetables has certain benefits, it is an indispensable food in our daily diet, proper intake can supplement nutrients for the human body, its nutritional value is mainly reflected in the old fiber leakage rich in trace elements, dietary fiber, vitamins and other aspects. In fact, to put it simply, not green vegetables are mainly pesticides added in the planting process, so those that do not add pesticides are green vegetables.

Summary. Hello, happy to answer for you, cauliflower, potatoes, carrots, purple cabbage, eggplant, red peppers, tomatoes, corn, oyster mushrooms, onions, etc. are not green.

Hello, I'm glad that Qin Tan answered for you, cauliflower, potatoes, carrots, purple cabbage, eggplant, red peppers, tomatoes, corn, mushrooms, onions, etc. are not green.

Cauliflower, also known as cauliflower, cauliflower, or cauliflower, is a cruciferous vegetable that is a variant of kale. Potato morning shirt is a perennial herbaceous plant of the Solanaceae family. Potatoes are also known as ground eggs, potatoes, potatoes, etc.

Carrots, also known as carrots or carrots, are red or yellow in color. Purple cabbage, also known as red cabbage, purple cabbage or purple fennel white, is commonly known as purple cabbage. The leaves are purple-red and round, the leaf surface has wax powder, and the leaf bulb is nearly round.

Green vegetables refer to vegetables that have green leaves in different stages of growth, such as broccoli, spinach, lettuce, celery, shallots, coriander, etc. The color of these vegetables comes from one of the compounds called chlorophyll. Green vegetables are high in water and rich in vitamins, minerals, and fiber, making them very beneficial for human health.

Green vegetables are extremely nutritious. Broccoli, spinach, lettuce, celery, shallots, coriander, etc., are rich in vitamin C, vitamin K, and folic acid. Vitamin C strengthens the immune system and maintains healthy tissue development in the body.

Vitamin K is important for bone formation, while folic acid is an important B vitamin that is extremely useful in preventing neural tube defects. Pre-grown greens are also rich in minerals such as magnesium, calcium, phosphorus, iron, and potassium, which are essential for heart and bone health.

In addition, green vegetables are extremely high in fiber, which helps promote digestion and maintain intestinal health. They are also rich in antioxidants, which can help reduce UV damage and reduce the damage to the body caused by pollutants in the environment. Some studies have even shown that regular consumption of green vegetables can reduce the risk of several chronic diseases, such as cardiovascular disease, diabetes and certain cancers.

Although green vegetables have many advantages, different vegetables still differ in their nutritional content. In general, dark green vegetables are more nutritious. For example, spinach is richer in folate and iron than lettuce, while broccoli is richer in vitamin C than celery.

In conclusion, green vegetables are very healthy foods that are rich in vitamins, minerals, and fiber, and help reduce the risk of several chronic diseases. To get the best nutrition, we should try to consume as many kinds of green vegetables as possible and pay attention to the nutrient content of different vegetables. <>