Question 1: Green foods include green peppers, green vegetables, celery, cucumber, kiwi, guava, seaweed, kelp, potherb, mung beans, spinach, broccoli, bitter gourd, edamame, string beans, Green beans, lettuce, leeks, green wine, kale, olives

Question 2: What are the green foods? Green foods are green-colored foods. This statement is neither comprehensive nor scientific. The correct concept of green food is safe, nutritious and pollution-free food. Red apples, black rice flour, white coconut milk, wine, mineral water, etc. without green color are all green foods. The uniformly prescribed green food logo consists of the sun, plant leaves and buds.

Question 3: Which foods are green foods? Green food is pollution-free, safe, high-quality and nutritious food that follows the principle of sustainable development and is produced according to specific production methods. It is recognized by a specialized agency and is allowed to use the green food mark. Green food must meet the following conditions at the same time: 1. The origin of the product or product raw materials must meet the ecological and environmental quality standards for green food. 2. Crop planting, livestock and poultry raising, aquaculture and food processing must comply with the production operating procedures of green food; 3. Products must comply with green food quality and hygiene standards; 4. Product packaging must comply with the national food labeling general standards and comply with green food labeling standards. Food-specific packaging, packaging and labeling regulations. Strictly speaking, green food is pollution-free, safe, high-quality, and nutritious food that follows the principle of sustainable development, is produced according to specific production methods, and is recognized by a specialized agency and allowed to use the green food mark.

Question 4: What are the effects of each of the five colored foods? Red foods: including tomatoes, mulberries, red wine, jujubes, hawthorns, red apples, strawberries, etc. Reasons for anti-cancer: Red foods are rich in lycopene, carotene, iron and some amino acids. Such foods contain a large amount of antioxidants, which can reduce the risk of chronic diseases such as cancer. Yellow food: mainly refers to soybeans, including beans and soy products, as well as yellow fruits and vegetables, and eggs, such as soybean sprouts, daylilies, persimmons, citrus, pumpkins, bananas, etc. Reasons for anti-cancer: The advantage of yellow fruits and vegetables is that they are rich in two kinds of vitamins A and D, cellulose, and pectin, which can eliminate bacterial toxins and other harmful substances in the body, protect the gastrointestinal mucosa well, and are useful for preventing esophageal cancer, gastric cancer, and intestinal cancer. It plays a certain role in the occurrence of diseases such as cancer. Green food: mainly refers to green leafy vegetables and fruits, including celery, cucumber, spinach, green pepper, water spinach, mung beans, green tea, etc. Anti-cancer reasons: Green foods contain a lot of fiber, which can clean the intestines and stomach, prevent constipation, and reduce the incidence of rectal cancer. In addition, regular consumption of green vegetables can help our bodies maintain acid-base balance and prevent the occurrence of cancer to a greater extent. White foods: including rice, seafood, sweet potatoes, yams, white radish, white fungus, white vinegar, fish, chicken, dragon fruit, lily, wild rice, etc. Reasons for anti-cancer: This type of food is rich in starch, sugar, protein, etc., many of which are staple foods. They can provide the body with many necessary nutrients, help improve the body's immunity, and prevent the occurrence of tumors. Black food: refers to black food with health benefits, such as black-bone chicken, soft-shell turtle, cuttlefish, black fungus, shiitake mushrooms, purple rice, black beans, black sesame seeds, seaweed, etc. Reasons for anti-cancer: Modern medicine believes that "black food" is not only rich in nutrients, but also has unique functions such as nourishing the kidneys, preventing aging, health and longevity, preventing and curing diseases, and beautifying hair.

Question 5: What is green? Leaves, watermelon rind, cactus, chlorophyll, green clothes, green paint, green pen, grass, green fruit, green paint, green card, green book, green house, green hat, green lamp , green curtains, green bicycles, green toys, green Shrek, Shrek's wife, Shrek's son, green refills, green apples, green bananas, green contact lenses, green toilet water, Green yarn, green monsters, green socks, green seaweed, green kelp, green seaweed, green turtle, green pears, green kiwi, green star fruit, green sheets, green bugs, green nails Oil, green shoes, green jade, green jade, green hair, green mountains, green water, green bamboo, green tea, green face, green you. So exhausted! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

Question 6: What is green lawn

Question 7: What are the green and natural foods? It depends on what you are using it for. If you are using it to satisfy your hunger, there are so many things in nature. But if you are using it for your health, it is best to look for nutritious ones.

Question 8: What foods are included in green food? Overview of green food standards

Green food standards are issued by the Ministry of Agriculture and are mandatory national industry standards. They are the technologies that must be followed in the production of green food and the quality certification of green food. document. Green food standards are formulated by applying scientific and technological principles, combining green food production practices, and drawing on relevant advanced standards at home and abroad.

At present, green food standards are divided into two technical levels, namely AA-level green food standards and A-level green food standards.

AA-level green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and no chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and harmful substances are used in the production process. Production materials that are not harmful to the environment and human health, but through the use of organic fertilizers, green manure planting, crop rotation, biological or physical methods and other technologies to fertilize the soil, control diseases, pests and weeds, and protect or improve product quality, thereby ensuring that product quality is green Food product standard requirements.

Class A green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and the production process strictly follows the guidelines for the use of green food production materials and production operating procedures. *** Use Limited chemical synthesis of production materials, and active use of biological technology and physical methods to ensure product quality meets the requirements of green food product standards.

Pollution-free food standard system

China Food Business Network 2006-01-18 15:19:00

Pollution-free food standards mainly include the pollution-free food industry standards and national standards for agricultural product safety and quality, both of which were promulgated at the same time. The pollution-free food industry standards are formulated by the Ministry of Agriculture and are the main basis for the certification of pollution-free agricultural products; the national standards for the safety and quality of agricultural products are formulated by the General Administration of Quality and Technical Supervision, Inspection and Quarantine.

1. Pollution-free food industry standards

Establishing and improving the pollution-free food standard system is an important part of comprehensively promoting the "Pollution-free Food Action Plan" and also developing pollution-free food. , prerequisites for management work. The Ministry of Agriculture formulated and issued 73 pollution-free food standards in 2001, formulated 126 pollution-free food standards and revised 11 pollution-free food standards in 2002, and formulated 112 pollution-free food standards in 2004. Pollution-free food standards include environmental standards of origin, product quality standards, production technical specifications and inspection and testing methods. The standards involve more than 120 varieties (categories) of agricultural products, most of which are vegetables, fruits, tea, meat, eggs, milk, and fish. and other “vegetable basket” products that are relevant to the daily lives of urban and rural residents.

Pollution-free food standards take full-process quality control as the core, and mainly include three aspects: environmental quality standards of origin, production technology standards and product standards. Pollution-free food standards are mainly formulated with reference to the framework of green food standards.

1. Environmental quality standards for pollution-free food production areas

The production of pollution-free food is first restricted by the quality of the regional environment, that is, it can only be produced in agricultural production areas with a good ecological environment. High-quality, safe and pollution-free food. Therefore, environmental quality standards for pollution-free food production areas stipulate various indicators and concentration limits for the air, farmland irrigation water quality, fishery water quality, livestock and poultry breeding water and soil in the production area, as well as concentration limits. First, it emphasizes that pollution-free food must be produced from good sources. Ecological environment areas to ensure the pollution-free and safe final products of pollution-free food; secondly, to promote the protection and improvement of the environment where pollution-free food is produced.

The main difference between environmental quality standards for pollution-free food production areas and environmental quality standards for green food production areas is: different environmental standards have been formulated for different varieties of the same type of pollution-free food products, and there are no or differences between these environmental standards. There is a very small difference, and its indicators mainly refer to the environmental quality standards of the green food production areas; green food is a common environmental standard for the same type of products, which is more operable.

2. Technical Standards for the Production of Pollution-Free Food

The control of the production process of pollution-free food is a key link in the quality control of pollution-free food. The technical operating procedures for the production of pollution-free food are based on crop types, The types of livestock and poultry and the production characteristics of different agricultural areas are formulated separately to guide pollution-free food production activities and standardize pollution-free food production, including technical operating procedures for agricultural product planting, livestock and poultry raising, aquaculture and food processing.

Units or individuals engaged in the production of pollution-free agricultural products shall use agricultural inputs in strict accordance with regulations. It is prohibited to use agricultural inputs that are banned or eliminated by the state.

The main difference between the technical standards for the production of pollution-free food and the technical standards for the production of green food is: the technical standards for the production of pollution-free food are mainly the technical regulations for the production of pollution-free food. Only some products have guidelines for the use of production materials. Production technical regulations standards are only used during product certification... >>

Question 9: Food Adventure: What is the green food matcha?

Question 10: In daily life What are the colored foods? Green foods nourish the liver

Green foods contain chlorophyll and a variety of vitamins that are healthy for the liver. It can cleanse the intestines and stomach, prevent constipation, and reduce the incidence of rectal cancer. In addition, it can maintain the acid-base balance in the body and strengthen the body during stress.

Representative foods: spinach, green perilla, cabbage, celery, lettuce, leeks, broccoli, etc.

Spinach: It has the functions of nourishing blood, stopping bleeding, nourishing yin and moisturizing, anti-aging, and promoting cell growth.

Broccoli: It can enhance the detoxification ability of the liver, improve the body's immunity, and reduce the incidence of breast cancer.

Leek: It can warm and nourish the liver and kidneys, promote gastrointestinal motility, and has the effect of dispersing blood and detoxifying.

Strengthening the kidneys, liver, and spleen is the secret to restoring female vitality, among which strengthening the spleen is extremely important. If the spleen is healthy, it can well digest and absorb foods that are beneficial to the kidneys, liver and spleen, maintain the balance of hormonal secretion, and avoid adverse health conditions. Therefore, yellow food materials are the driving force for hormone supplementation.

Yellow food strengthens the spleen

Yellow food can strengthen the spleen, enhance gastrointestinal function, restore energy, replenish vitality, and thereby relieve the symptoms of weak female hormone secretion.

Yellow food is very effective for the digestive system. At the same time, it is also helpful for memory loss.

Representative foods: tofu, pumpkin, summer oranges, lemons, corn, bananas, quail eggs, etc.

Soybeans: Helps restore gastrointestinal motility. It is a natural plant-based female hormone that can help adjust female hormones. It also helps relieve symptoms of menopause and menstruation, and may prevent hormone-related cancers.

Pumpkin: Increases energy, replenishes vitality, and improves metabolism.

Summer tangerine: It has dispelling, fragrant and nourishing effects, and can alleviate symptoms of mental stress

Lemon: eliminates fatigue, promotes blood circulation, increases immunity, and delays skin aging.

Persimmon: strengthens the spleen and appetite, moistens the lungs and promotes body fluids, and improves cardiovascular function.

Banana: Strengthens the function of the digestive system, removes toxins from the blood, and has anti-depressant and immune-improving effects.

The important role of yellow food is not only reflected when the physical condition is not good. Regularly eating some yellow food in three meals a day can enhance gastrointestinal function and change cold constitution. It is beneficial to enhance metabolic function and maintain the secretion ability of female hormones.

Black food nourishes the kidneys

Black food can help improve metabolism and reproductive system functions that are closely related to the kidneys, bladder and bones.

It can regulate the physiological functions of the human body, regulate the endocrine system, promote saliva secretion, promote gastrointestinal digestion and enhance hematopoietic function, and also has certain effects on delaying aging.

Representative foods: black sesame seeds, black fungus, black beans, mushrooms, black rice, shrimp, shellfish, etc.

Black rice: It has the functions of nourishing yin and kidneys, nourishing blood and qi, increasing intelligence and brain, and enhancing metabolism.

Black dates: It has the effect of enhancing immunity in the body.

Black beans: It has the functions of nourishing the kidneys, strengthening muscles and bones, warming the stomach and intestines, improving eyesight and vitality, and diuretic and detoxification.

Black sesame seeds: have the functions of nourishing the kidneys, strengthening the brain and lungs, nourishing blood and black hair, and preventing aging.

Black fungus: clears the stomach and intestines and enhances body immunity.