How much pesticide residue in vegetables is exceeded?
With the continuous improvement of living conditions and the popularization of people’s health knowledge, people’s pursuit of food safety is getting higher and higher. However, due to various factors, various food safety issues have emerged in an endless stream and have been repeatedly exposed by the media. Among all food safety issues, pesticide residues in vegetables often exceed the standard. Vegetables are an indispensable dish for every meal of the people, and they are very popular among the masses of the people, so they are also very popular.
In the media reports, it is only a general report that pesticide residues in vegetables exceed the standard, but what is the pesticide residue exceeding the standard? I believe many people have no concept at all. How much pesticide residue in vegetables is exceeded? Experts tell you the “answer” and you will know it later.
At present, the safety standard for pesticide residues in China is 1ppm. What is this concept? That is to say, 1 gram of pesticide is allowed to remain in every million grams of vegetables. From this figure alone, it is still relatively safe. Therefore, the pesticide residue value of vegetables is greater than this standard, even if it exceeds the standard.
In real life, because the supervision is very difficult, the phenomenon of excessive pesticide residues is a frequent occurrence. Coupled with the superposition of various pesticides, it has led to the strange vegetable safety problem. Not only in China, but the problem of controlling pesticide residues exceeding the standard is also a problem in the world. Pesticide residues cannot be avoided, but we can find ways to mitigate their hazards.
1. Buy vegetables in the formal market
Pesticide residues in vegetables cannot be judged by the naked eye and can only be detected by special instruments and special methods. Obviously, ordinary people do not have this condition. In the formal market, there are agencies that carry out special supervision and testing and generally can control pesticide residues within the standard. Therefore, vegetable pesticide residues in the formal market are more controllable.
2, soaked in water
When cleaning leafy vegetables, such as spinach, day lily, oil wheat, lettuce, cabbage, etc., you can first rinse off the surface dirt with water, then soak it in water for about 15 minutes. This method has a good scavenging effect on water-soluble pesticides.
Pesticide residues are mainly distributed in the epidermis, so peeling is a very good way to remove pesticide residues. For fruits and vegetables that can be peeled, such as apples, potatoes, pears, grapes, etc., try to peel and eat again.
Pesticides are more likely to decompose at high temperatures, so adequate heating of vegetables can promote pesticide degradation. In order to preserve its nutrition as much as possible, drowning is a very good choice. The specific method is to put the vegetables in boiling water for about 1 minute, and then fish out. This not only effectively removes pesticides but also has less damage to nutrients and is suitable for most vegetables.
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