Since the pesticide is mainly attached to the surface of fruits and vegetables during the spraying process, the effective washing and processing methods can reduce the residual amount of the pesticide .
Soaking and rinsing with water can reduce the amount of pesticide residues, and the longer the bubble time, the less pesticide residue. Tests have shown that 15 to 60% of pesticide residues can be removed by soaking the vegetables with tap water for 10 to 60 minutes and then washing them a little. Soaking with a special vegetable and fruit detergent is more effective.
Experiments have shown that some heat-resistant vegetables, such as cauliflower, beans, etc., can be washed with boiling water for a few minutes, which can reduce pesticide residues by about 30%. After high-temperature cooking, 90% of the pesticides on vegetables can be removed. In addition, washing rice with rice and proper sun exposure can also play a role in reducing pesticides on vegetables.
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