How to reduce pesticide residues in vegetables

Since pesticides are mainly attached to the surfaces of fruits and vegetables during the spraying process, as long as effective washing and processing methods are used, pesticide residues can be reduced and food safety of vegetables can be guaranteed.

Soaking and rinsing with fresh water can reduce the amount of pesticide residues, and the longer it takes, the less pesticide residues. Tests have shown that the use of tap water to soak vegetables for 10 to 60 minutes followed by a little scrub to remove 15% to 60% of pesticide residues. Soaking with special vegetable and fruit detergents is more effective in reducing the adhesion of pesticides. The detergent is diluted by water at a ratio of 1:200 to soak fruits and vegetables. Within 10 to 60 minutes, the pesticide residue can be reduced by 50% to 80%; especially within the first 10 minutes of soaking, the pesticide residue drops very significantly and can be achieved. About 50%. Then, a small amount of rinse and rinse with water can basically remove the pesticide residue.

High-temperature heating can also decompose pesticides, such as boiling water or frying oil. Experiments show that some heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, etc., washed with boiling water and then a few minutes, you can make the pesticide residues drop by about 30%, and then by high-temperature cooking, you can remove the vegetables on the 90 % of pesticides.

In addition, rice washing with water and proper use of sunlight can also play a role in reducing pesticides on vegetables. However, Taomi Shui is best used once or twice, because the surface of rice contains potassium, so the first or second Taomi Shui will show weak acidity, but then it will begin to change to alkaline, and pesticides only in the acidic material. Will lose some of the toxicity. Sunlight can cause some pesticides in vegetables to be decomposed and destroyed. It has been determined that when vegetables are exposed to sunlight for 5 minutes, the loss of organochlorine and organomercury pesticides can reach about 60%.

Vegetable peeling, of course, can also reduce pesticide residues, but it can also cause loss of vitamins and minerals in the skin. Therefore, the best way to remove pesticides is to soak fresh fruits and vegetables with detergent for 10-15 minutes, or soak for 30-60 minutes with tap water, and rinse with clean water.

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