Pak choi is the vegetable with the most serious pesticide residues
Pak choi has the most serious pesticide residues
(Agricultural Wealth Network) According to what reporters have learned in the market, leafy vegetables relatively often exceed pesticide residue limits, among which pak choi is the most serious, followed by shiitake cabbage and Cantonese flowering cabbage, while melons and fruits are in a relatively better situation.
In summer, insects grow actively. To ensure the normal growth of vegetables, vegetable farmers spray pesticides to kill insects, resulting in excessive pesticide residues in some vegetables.
Pesticide residues usually take two forms: one is adhering to the surface of vegetables and fruits; the other is pesticides directly entering the roots, stems and leaves of vegetables and fruits during the plant's growth process. In this regard, experts suggest four methods can be used to remove pesticide residues from vegetables, melons and fruits.
The first is the soaking and water-washing method. First rinse off surface dirt with water, then soak in clean water, with the soaking time controlled within 20 minutes; you can soak for 10 minutes each time in two sessions, changing the water after each soak, then rinse with clean water 2-3 times. It should be noted that the soaking time should not be too long, otherwise the pesticide content in the water after soaking will increase and the pesticide content in the vegetables will decrease, causing the pesticides to "return" to the vegetables again.
The second is the peeling method. Peeling is a relatively good method for removing residual pesticides and can be used for cucumber, carrot, winter melon, pumpkin, zucchini, radish, etc.
The third is the storage method. Pesticides in the environment can slowly decompose over time into substances harmless to the human body. For varieties that do not rot easily, such as apples, kiwis and winter melon, detoxification can be achieved through storage for a certain period (generally more than 15 days). At the same time, it is recommended not to immediately eat newly picked fruit that has not been peeled.
The fourth is the heating method. It is commonly used for celery, spinach, pak choi, round cabbage, green pepper, cauliflower, green beans, etc. First wash the surface dirt clean with clean water, put into boiling water for 2~5 minutes and remove, then rinse with clean water 1~2 times.
In summer, insects grow actively. To ensure the normal growth of vegetables, vegetable farmers spray pesticides to kill insects, resulting in excessive pesticide residues in some vegetables.
Pesticide residues usually take two forms: one is adhering to the surface of vegetables and fruits; the other is pesticides directly entering the roots, stems and leaves of vegetables and fruits during the plant's growth process. In this regard, experts suggest four methods can be used to remove pesticide residues from vegetables, melons and fruits.
The first is the soaking and water-washing method. First rinse off surface dirt with water, then soak in clean water, with the soaking time controlled within 20 minutes; you can soak for 10 minutes each time in two sessions, changing the water after each soak, then rinse with clean water 2-3 times. It should be noted that the soaking time should not be too long, otherwise the pesticide content in the water after soaking will increase and the pesticide content in the vegetables will decrease, causing the pesticides to "return" to the vegetables again.
The second is the peeling method. Peeling is a relatively good method for removing residual pesticides and can be used for cucumber, carrot, winter melon, pumpkin, zucchini, radish, etc.
The third is the storage method. Pesticides in the environment can slowly decompose over time into substances harmless to the human body. For varieties that do not rot easily, such as apples, kiwis and winter melon, detoxification can be achieved through storage for a certain period (generally more than 15 days). At the same time, it is recommended not to immediately eat newly picked fruit that has not been peeled.
The fourth is the heating method. It is commonly used for celery, spinach, pak choi, round cabbage, green pepper, cauliflower, green beans, etc. First wash the surface dirt clean with clean water, put into boiling water for 2~5 minutes and remove, then rinse with clean water 1~2 times.