Introduction: Do you know how to wash vegetables to remove pesticides? Nowadays, many farmers' markets have food safety testing labs, mainly for testing for pesticide residues on vegetables and additives like sodium nitrite and sulfur dioxide in pickled products. Although there are inspections in place, it is recommended that citizens also take care of the washing process themselves to avoid harm from pesticide residues. Here are 4 methods to remove pesticide residues from fruits and vegetables:
Peeling Method Vegetables and fruits with uneven surfaces or many fine hairs are prone to pesticide contamination. Peeling the outer skin is a way to remove residual pesticides.
Alkaline Water Soaking Method First, wash with clean water, then soak for no less than 10 minutes. This is the most effective method for removing pesticides. Soaking can be done with clean water or with the addition of a fruit and vegetable cleanser. Soaking in alkaline water is also an effective method for removing pesticide contamination. How to prepare alkaline water: Add 5-10 grams of baking soda to 500 ml of water. Soak the fruits and vegetables in the alkaline water for 5-15 minutes, then rinse with clean water 3-5 times.
Storage Method Oxygen in the air and enzymes in vegetables can help break down residual pesticides. Therefore, for fruits and vegetables that are easy to store, it is best to wait for at least 15 days before eating them. Try not to eat freshly picked and unpeeled vegetables and fruits immediately.
Heating Method Carbamate insecticides decompose rapidly as the temperature rises. Vegetables like celery, spinach, bok choy, cabbage, green peppers, cauliflower, and beans can have pesticide residues removed by heating. The method is: first, wash with clean water, then blanch in boiling water for 2-5 minutes, remove, and then rinse with clean water 1-2 times.