1, removing vegetable toxin residues.
Since ancient times, China has lived a life of "food is the sky for the people and water is the sky for food". The so-called diet is also equivalent to the vegetarian diet we are talking about today. It is a simple, healthy and environmentally friendly way of eating. Speaking of vegetarianism, many friends are worried about pesticide residues on vegetables. In fact, there are not as many pesticides in vegetables as toxins in meat. Because the higher the food chain, the more toxins remain in the body. Vegetables are obviously at the bottom of the food chain Although pesticides do exist in vegetables, unlike toxins in animals, we can't get rid of them at all. Let's take a look at how to remove the residual toxins in vegetables.
The more powerful the legend, the more people panic. Today, I will discuss with you the unsafe ingredients in vegetables and how to remove them as much as possible.
First of all, we must find out whether vegetables are the most unsafe food.
There will be some pesticide residues in vegetables, and developed countries are no exception. As long as it doesn't exceed the standard, don't worry too much. According to the information provided by China Food Safety Information Network, the degree of exceeding the standard of vegetable pesticides in supermarkets and markets in big cities has obviously decreased compared with previous years. Because our country has banned a variety of pesticides with high toxicity and high residue, the pesticides currently used in vegetables are less toxic and have good degradability. They will degrade rapidly after spraying for a few days, and will be significantly reduced after cooking, and most of them will not accumulate in the body. Therefore, as long as the pesticide varieties licensed by the state are used, the residue will not exceed the standard, which is not as terrible as imagined.
Secondly, are unsafe ingredients in vegetables easily soluble in water?
At present, most organophosphorus pesticides commonly used in agriculture in China are water-soluble. Organochlorine pesticides such as bhc are insoluble in water. Nitrite is easily soluble in water, while heavy metal salts are mostly insoluble in water. Therefore, it is difficult to remove organochlorine pesticides and heavy metals by soaking or blanching. However, it is still desirable to remove organophosphorus pesticides and nitrite by dissolving water treatment.
Third, can unsafe ingredients that enter plant cells be removed?
The data that can be found at present prove that most pesticides that are not adsorbed on the surface can be removed by kimchi. However, once inhaled into cells, soaking will not work. Studies have shown that the content of nitrite will increase when vegetables are soaked for more than 20 minutes. So it is not recommended to pickle for a long time.
Blanching vegetables with boiling water has a positive effect on removing organophosphorus pesticides, and heating itself has a decomposition effect on organophosphorus pesticides, so the content of organophosphorus pesticides will be greatly reduced after cooking. At the same time, the stew can also remove oxalic acid and nitrite. but
Stews seem to have little effect on removing heavy metals, which may be mainly because heavy metals are often insoluble or combined with macromolecules such as cellulose and remain in the cell structure.
Finally, will soaking and blanching destroy the nutrients in vegetables?
Theoretically, it will not cause nutrient loss until the soaking time is short and the cell structure is not destroyed. Blanching, on the other hand, increases the osmotic pressure of the cell membrane, dissolves the cell contents, and changes the food composition due to thermal oxidation. However, blanching can still retain some nutrients, such as water-insoluble carotenoids and vitamin K, and the content of water-insoluble elements such as calcium and iron will not decrease.
Numerous studies have proved that vegetable intake is negatively correlated with the risk of various cancers and cardiovascular and cerebrovascular diseases, indicating that the more vegetables you eat, the more people can stay away from diseases. Vegetables contain not only pesticides, but also nutrients such as potassium, magnesium, calcium, vitamin C, vitamin B2, folic acid, vitamin K, flavonoids, carotenoids and dietary fiber. So there is no need to be afraid of eating vegetables, especially green leafy vegetables and pesticides.
2. How to choose high-quality vegetables
cabbage
1, high-quality cabbage should be solid, tightly wrapped and crisp, and it is best not to buy cabbage with insect bites, yellow leaves and cracking. When choosing, try to choose moist and soft.
2, tightly wrapped and strong cabbage, it should be very heavy in your hand.
3. Cabbage with shiny green leaves.
4. Gently press the surface of the cabbage with your thumb and slightly invaginate.
5. Pick up the cabbage and see if the incision of the vegetable root is wet. If the incision is too dry, it means it is not fresh enough.
green vegetables
1, pay attention to whether the leaves of vegetables are complete, shiny, straight and lively, so that vegetables will be fresher; Moreover, vegetables with soft leaves and withered leaves are not very fresh.
2. The leaves of Chinese cabbage are soft and thin and easy to be damaged. When bundling sales, we should pay attention to the selection of leaves and stems that are relatively complete and the bundled parts are intact.
If you like sweet and crisp taste, choose green vegetables instead of cabbage. Because green vegetables are crisp and delicious, while Chinese cabbage tastes slightly astringent.
4. Whether the vegetables are green or white depends mainly on whether the vegetables on the roots are green or white, and the green is green. In addition to the green color, the side of green vegetables is getting thinner and thinner, and the leaves are also smaller; However, the cabbage is wider on one side and has bigger leaves.
potato
1, round potatoes belong to powdery potatoes and are suitable for salad or mashed potatoes; The slender Queen of May is sticky and not easy to cook, so it is suitable for curry. If the surface is too uneven, avoid buying.
2. Pick potatoes with smooth skin and shallow buds. Such potatoes are easy to peel, and potatoes are fully utilized. Try to choose full and well-proportioned potatoes without dry scars, rough skin, diseased spots, insect bites, mechanical trauma, wilting, softening and fermented alcohol smell.
3. Buy potatoes with yellow skin. Yellow-skinned potatoes have dark skin, light yellow interior color, high starch content, carotene and good taste. In addition, we should pay attention to avoid buying and eating potatoes with green skins. Because the solanine contained in it is toxic, it will not be destroyed by heating, and it will be poisoned if eaten.
tomato
1, naturally mature tomatoes, the pedicel part can usually see green, while mature tomatoes are all red. Green is rarely seen in the fruit base. The tomato we want to choose has a faint pink feeling on the surface, and the pedicle must be round.
2, naturally mature tomatoes, well-proportioned. Mature tomatoes are not so symmetrical in appearance, and some have obvious spires.
3. The sign that tomatoes are ripe is soft. Naturally ripe tomatoes are softer to pinch, while ripe tomatoes are more difficult to pinch.
aubergine
1, depending on the eggplant skin should be round and shiny, and have a purple luster, indicating that it is a good fresh eggplant. Be careful not to have spots on the epidermis.
2. According to the surface of eggplant, it should be elastic, and it is fresh eggplant that rebounds quickly. On the contrary, it is not fresh to press into the pit, so don't choose it.
3. Eggplant is hollow, so be careful not to pick hollow eggplant. It is best to choose solid, the weight is heavier, and the hollow eggplant is lighter.
4. Purple and black are the best. Purple vegetables contain vitamin anthocyanins, which are very beneficial to the human body. So it's best to choose a dark color.
5, it is best to have straight eggplant, not that kind of crooked eggplant. In addition, note that there is no rotten position. Eggplant handle intact, that is, fresh eggplant, you can choose.
Cauliflower
1, good cauliflower is usually white, milky white or yellowish, but cauliflower with a little yellow tastes better than white cauliflower.
You can't buy cauliflower with dark color or black spots. This recipe is not fresh. (Broccoli, a close relative of cauliflower, don't choose yellow surface when buying, bright green is fresher. )
2. It is best to choose flowers that are seamless, firm and not yellow, and flowers will not come loose. Don't buy hollow stems.
3. Broccoli with full green leaves is fresher. The leaves are yellow or wilting, indicating that they are not fresh. In addition, be careful not to have too many leaves, otherwise it will take up weight.
Green-skinned zucchini
1. Unlike pumpkin, zucchini tastes best when it is tender. Therefore, if the skin of zucchini is light green and slightly yellow, it can be eaten without trauma, insect pests and mildew.
2. When picking, you can pick up the zucchini by hand, and the tender zucchini will feel a little sticky.
3. If the pedicels of zucchini are still wet or have secretions, they are generally fresh, and if they are too dry, they are not fresh.
sweet potato
1, spindle-shaped sweet potato is preferred.
2. Don't buy red with black or brown spots on the skin.
3, the surface looks smooth, rotten sweet potatoes are toxic, don't pick them.
Although germinated sweet potato is not as poisonous as potato, its taste is poor.
5. There is no musty smell, and the moldy sweet potato contains ketotoxin and cannot be eaten.
Garlic stalk
1, look at the appearance of garlic bolts: choose the one that looks neat and round.
2, look at the color of garlic bolts: choose dark green, dark green is slightly tender.
3. Try whether the garlic bolt is tender: you can lick the root of the garlic bolt with your thumb and forefinger. If it's easy to cut off, it's fresh. You just need to choose more that are cut off. Don't pinch it too tightly, lest it be wasted.
4. See if the garlic shoots are fresh: if you want to choose fresh garlic shoots, you need to pay attention to 2 points. First, whether the appearance of young garlic shoots is full and whether there is wilting phenomenon. The second is the tip of garlic shoots. If the tip is full and green, then the young garlic shoots are fresher.
5, look at the thickness of garlic shoots: too thin garlic shoots have no taste. And it's too thick to chew. I suggest you choose the thick one.
carrot
1, everyone should carefully observe the appearance of carrots for cracks, bug eyes, etc. When choosing, the main choice is smooth and scar-free.
2. When choosing, don't choose too big. Don't choose to see, immature, small and medium-sized can be.
3. There are thick cylinders on the upper and lower sides. Some are pointed. I suggest you choose some cylindrical ones, which will feel a little sweet. If you don't like cylindrical ones, you can try pointed ones.
4, mostly orange skin color. When choosing, choose bright colors and orange natural ones.
5. If it is light when selected, it will be stored for a long time. Mainly choose some heavy, heavy, ok.