How to remove pesticides from vegetables and fruits
(1) Water soaking and washing method
Mainly used for leafy vegetables, such as spinach, lettuce, and Chinese cabbage. Generally, rinse off the surface dirt with water, remove the visible stains, and then cover the fruit and vegetable parts with water for about 5 cm. The soaking in running water should be no less than 30 minutes. If necessary, add a cleaning agent such as a fruit and vegetable lotion to increase the dissolution of the pesticide. Soaking and soaking for 2 to 3 times can basically remove most of the residual pesticide components.
(2) Alkaline water soaking cleaning method
Most organophosphorus pesticides decompose rapidly in an alkaline environment. Generally, 5 to 10 grams of edible alkali is added to 500 ml of clear water to prepare alkaline water. The fruit and vegetables after preliminary washing are placed in alkaline water, and the amount of the vegetable is mixed with the alkali water. After soaking for 5 to 15 minutes, the fruits and vegetables are washed with water. Repeated washing 3 times or so is better.
(3) Heating cooking method
Commonly used in celery, cabbage, green pepper, beans and so on. Since the carbamate insecticide will accelerate decomposition as the temperature increases, the washed fruits and vegetables are usually taken out in boiling water for 2 to 5 minutes, and then immediately removed, and then washed with water for 1 to 2 times. Cook in a pot and cook into a dish.
(4) Cleaning and peeling method
For fruits and vegetables with skin, the appearance of residual pesticides can be peeled off with a sharpener and eaten with fleshy parts, which is both delicious and safe.
(5) Storage and storage method
Certain pesticides slowly decompose over time into substances that are harmless to the human body during storage. Therefore, when conditions permit, some fruits suitable for storage and storage should be purchased and stored for a period of time (10-15 days). It will be better to wash and peel before eating.
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