How to remove pesticide residues from vegetables and fruits? Households with elderly people, children, and pregnant women should pay attention

In daily life, everyone cannot do without fruits and vegetables, but the pesticide problem in vegetables and fruits is also particularly troublesome now. In order to reduce the chance of consuming pesticide residues in vegetables and fruits, the following methods can be adopted:

1. Rinsing method

To remove pesticides attached to leafy vegetables such as spinach and baby bok choy, you can put the vegetables in a sink or basin and rinse while washing, that is, washing the vegetables under running water. Repeat several times to effectively wash away residual pesticides.

2. Storage method

Oxygen in the air has the effect of decomposing some pesticides, so this can be done by extending the storage time.

3. Alkaline water soaking method

Soak melon and fruit vegetables in edible alkaline water for 5-15 minutes to remove pesticide residues contained in the vegetable skin. But after soaking, be sure to rinse off the alkaline water thoroughly.

4. Heating method

Carbamate pesticides decompose faster as the temperature rises. This method can be used for vegetables such as spinach, celery, green beans, and baby bok choy. Boiling the vegetables in boiling water for 2-5 minutes can remove more than 90 percent of residual pesticides.

How to choose vegetables

When choosing vegetables and fruits, try to choose vegetables and fruits that contain fewer pesticides. For example: onions and garlic, which have a special odor; asparagus lettuce, which has strong resistance to pests and diseases; potatoes, sweet potatoes, winter melon, and radishes, which should be peeled before eating, or vegetables and fruits with packaging, etc.