6 tips to teach you how to filter out residual pesticides on vegetables

The love of housewives for their families is obvious to all. As the guardians of their families, they use love to isolate all unsafe factors and make their families feel full of love and happiness! They want to lay a good foundation for the health of their families. The cleanliness and hygiene of food naturally become the most important things. So, as a housewife, do you know how to filter out the residual pesticides on vegetables? In fact, there is a trick!

Tip 1: Peel

Vegetables have wax on their surface, which easily absorbs pesticides. Therefore, vegetables that can be peeled should be peeled before eating.

Trick 2: Wash with water

Generally, vegetables should be rinsed at least 3-6 times with clean water, then soaked in light salt water and rinsed again. For cabbage vegetables, you can first cut them open, soak them in clean water for 1-2 hours, and then rinse them with clean water to remove residual pesticides.

Trick 3: Alkaline washing

First put a small spoonful of alkali powder (anhydrous sodium carbonate) or alkali glacial (crystalline sodium carbonate) in the water, stir well and then add the vegetables. Soak for 5-6 minutes, pour out the alkaline water, and then rinse with clean water. If there is no alkali powder or alkali ice, baking soda can be used instead, but the soaking time should be appropriately extended, generally about 15 minutes.

Tip 4: Wash with detergent

Wash the vegetables once with detergent diluted 300 times, then rinse them 1-2 times with clean water. This can remove germs, insect eggs and residual pesticides on the vegetables.

Tip 5: Use boiling water

The best way to remove some residual pesticides is to blanch them. For example, green peppers, cauliflower, beans, celery, etc. should be blanched in boiling water before frying or roasting. According to experiments, more than 90% of residual pesticides can be removed.

Tip 6: Sunbathing

By utilizing the multi-spectral effect of sunlight, some residual pesticides in vegetables can be decomposed and destroyed. In this way, vegetables dried by sunlight have less pesticide residues. It has been determined that when fresh vegetables and fruits are exposed to sunlight for 5 minutes, the residual amount of organochlorine and organomercury pesticides is lost by 60%.

For vegetables that are easy to store, it is best to leave them for a while. The oxygen in the air and the color enzymes in the vegetables will have a certain decomposition effect on residual pesticides. After purchasing the vegetables, if they are placed at room temperature for about 24 hours, the average disappearance rate of residual chemical pesticides is 5%.

In addition, washing vegetables with rice water can remove some of the pesticides remaining on the vegetables. At present, most of the pesticides used in my country are organophosphorus pesticides such as methyl parathion, phoxim, dichlorvos, and malathion. These pesticides lose their toxicity when they come into contact with acidic substances. Soak the vegetables in rice water for about 10 minutes and then rinse them with clean water to reduce the pesticide residues in the vegetables.