How to remove pesticides from vegetables?

Some people say that there are too many pesticides in green leafy vegetables. We usually eat more root vegetables, which can be peeled. Others say that vegetable farmers sell vegetables sprayed with pesticides to ordinary people, and grow another kind of vegetables without pesticides at home for their own consumption. Sometimes, we often see family members soaking vegetables for a long time when cooking, saying that this can remove pesticides. Is this actually the case? Let's take a look today.

The more powerful the legend, the more panic people feel. Today, let’s discuss the issue of unsafe ingredients in vegetables and how to remove these unsafe ingredients as much as possible.

First of all, we need to figure out, are vegetables the most unsafe food?

There will always be some pesticide residues in vegetables, and developed countries are no exception. As long as you don't exceed the standard, there is no need to worry too much. According to information provided by the China Food Safety Information Network, the level of pesticides exceeding the standard in vegetables in supermarkets and markets in major cities has dropped significantly compared with previous years. As the country has successively banned a variety of highly toxic and high-residue pesticides, the pesticides currently used on vegetables are less toxic and more degradable. They will degrade rapidly within a few days after spraying and will drop significantly after cooking. Most of them will not accumulate in the body. Therefore, as long as the pesticides used are permitted by the state and the residues do not exceed the standard, it is not as terrible as imagined.

Secondly, are the unsafe ingredients in vegetables easily soluble in water?

Most of the organophosphorus pesticides commonly used in my country's agriculture are easily soluble in water. Organochlorine pesticides such as 666 are insoluble in water. Nitrite is easily soluble in water, while heavy metal salts are mostly insoluble in water. Therefore, whether soaking or blanching, it is difficult to remove organochlorine pesticides and heavy metals. However, it is still advisable to remove organophosphorus pesticides and nitrites through water treatment.

Data has been found to prove that soaking vegetables can remove most of the pesticides that are not absorbed on the surface. However, once it has been absorbed into the cells, soaking will not have any effect, and when the vegetables are soaked for more than 20 minutes, the nitrite content will continue to rise, so it is not recommended to soak vegetables for a long time. I suggest that friends, when choosing vegetables, make sure to choose green vegetables.