When eating vegetables, the most worrying thing is the problem of pesticide residues. Studies have shown that about 70% of malignant tumors are related to it. However, different vegetables have different dosages due to different growth cycles, pests and diseases. Which vegetables have more pesticide residues, how can we remove them?
In general, the residues of leafy vegetables such as leek, cabbage, cabbage, spinach, and spinach are relatively large. First, because the insect pests of leafy vegetables are more serious; second, because their growth cycle is short, pesticides are too late to decompose, and they are already on the market. Especially amaranth, it is very easy to simmer, this worm is often born in the roots of leeks, and it is difficult to kill. Vegetable farmers sometimes use large doses of pesticides, and even high-toxic, high-residue organophosphorus pesticides repeatedly "irrigation" to achieve insecticidal effects. At the same time, since leeks are crops that are continuously harvested, farmers often busy harvesting and listing in order to ensure the freshness of the vegetables and the safety interval of residual pesticides. These are the reasons for the serious problem of pesticide residues in amaranth. The more you apply the high-toxic pesticide “rooted†leek, the better the growth, the green leaves and oil, looks very beautiful. Don't be fooled by such illusions when buying.
Cabbage is also called cabbage, and its pesticide residue is second only to amaranth, and it is also very susceptible to insects. There is a kind of bug called "Drilling Heartworm". As the name suggests, it is the bug that will be drilled into the innermost layer of cabbage. In order to kill insects, vegetable farmers have to use high-toxic pesticides to repeatedly "fill the heart", resulting in increased pesticide residues.
According to reports, many food poisoning incidents caused by pesticide residues in vegetables have been caused by eating leek and cabbage.
How to deal with the leafy vegetables bought back to minimize the intake of residual pesticides? It has been proved by experiments that the residual pesticide attached to the surface of leafy vegetables should be removed, and it should be washed 2-3 times with warm water first, then properly soaked, then cleaned, and finally cooked, so that 80%-90% of the residual pesticide on the surface can be Cleared, it will not destroy its nutrients. For pesticides that are absorbed by vegetables, it is difficult to wash off. It is only necessary to extend the time properly during cooking to make the cooking temperature higher and minimize the residue. In addition, the newly purchased vegetables can be eaten for a day or two, which will also be beneficial to the degradation of pesticides.
In general, the residues of leafy vegetables such as leek, cabbage, cabbage, spinach, and spinach are relatively large. First, because the insect pests of leafy vegetables are more serious; second, because their growth cycle is short, pesticides are too late to decompose, and they are already on the market. Especially amaranth, it is very easy to simmer, this worm is often born in the roots of leeks, and it is difficult to kill. Vegetable farmers sometimes use large doses of pesticides, and even high-toxic, high-residue organophosphorus pesticides repeatedly "irrigation" to achieve insecticidal effects. At the same time, since leeks are crops that are continuously harvested, farmers often busy harvesting and listing in order to ensure the freshness of the vegetables and the safety interval of residual pesticides. These are the reasons for the serious problem of pesticide residues in amaranth. The more you apply the high-toxic pesticide “rooted†leek, the better the growth, the green leaves and oil, looks very beautiful. Don't be fooled by such illusions when buying.
Cabbage is also called cabbage, and its pesticide residue is second only to amaranth, and it is also very susceptible to insects. There is a kind of bug called "Drilling Heartworm". As the name suggests, it is the bug that will be drilled into the innermost layer of cabbage. In order to kill insects, vegetable farmers have to use high-toxic pesticides to repeatedly "fill the heart", resulting in increased pesticide residues.
According to reports, many food poisoning incidents caused by pesticide residues in vegetables have been caused by eating leek and cabbage.
How to deal with the leafy vegetables bought back to minimize the intake of residual pesticides? It has been proved by experiments that the residual pesticide attached to the surface of leafy vegetables should be removed, and it should be washed 2-3 times with warm water first, then properly soaked, then cleaned, and finally cooked, so that 80%-90% of the residual pesticide on the surface can be Cleared, it will not destroy its nutrients. For pesticides that are absorbed by vegetables, it is difficult to wash off. It is only necessary to extend the time properly during cooking to make the cooking temperature higher and minimize the residue. In addition, the newly purchased vegetables can be eaten for a day or two, which will also be beneficial to the degradation of pesticides.
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