How to remove pesticide residues from the surface of fruits and vegetables? Practical methods are here

Now, 99% of agricultural products have been treated with pesticides to varying degrees during production. Because the growing period is short and pests occur frequently, most fruits and vegetables are sprayed in excess, and much of the pesticide remains on the surface of vegetables and fruits, causing pesticide residues to exceed the standard.

Spraying

How to remove pesticide residues from the surface of vegetables and fruits

1. Radishes, carrots, and root vegetables: although the outer skin has good nutritional value, it is recommended to peel them before eating because pesticides in the soil often leave relatively high residues.

Carrot

2. Wash leafy vegetables such as spinach, baby bok choy, leaf lettuce, celery, and cilantro with clean water or salt water. Soak them in clean water for about 10 minutes, then add a spoonful of salt, and rinse again to remove the pesticide residue attached to them.

Bok choy

3. Cabbage, Chinese cabbage, and cauliflower must be cut open before eating, soaked in clean water for 1 to 2 hours, and then rinsed with clean water to remove most of the pesticide residue attached to them.

Chinese cabbage

4. Soak in alkaline water. Most organophosphorus insecticides are acidic and can decompose quickly in an alkaline environment. First put a small spoonful of alkaline powder into water, stir well, then add the vegetables, soak for five or six minutes, and rinse clean with clean water.

Cauliflower

If alkaline powder is not available, baking soda can be used instead, but the soaking time must be extended somewhat, to about fifteen minutes.

Green pepper

5. Blanch with boiling water. For green peppers, cauliflower, green beans, celery, and the like, first wash them with clean water, blanch them in boiling water for two to three minutes before stir-frying, then remove and rinse with clean water once or twice. This can remove more than 90% of pesticide residues.

Celery

For some vegetables that store well, storage can reduce the amount of pesticide residue. For example, tomatoes, potatoes, and cauliflower can be stored for one week, while winter melon, pumpkin, and other vegetables that do not rot easily should generally be stored for more than 10 days. This will not affect their nutritional value.

Winter melon

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