1. Don't peel all the fruits and vegetables.

Some people are worried about pesticide residues, and all fruits and vegetables should be peeled, such as radish, zucchini and eggplant. However, these vegetable skins are rich in chlorophyll, vitamins, dietary fiber and antioxidants, and peeling actually causes a lot of nutrient loss.

How can we reduce pesticide residues?

It is suggested to soak in tap water for 10 minute (be careful not to soak for too long), then rub under the tap, and then rinse with tap water 15-20 seconds.

2. Wash the vegetables before cutting them.

Some people like to cut vegetables before washing them, but this will cause the loss of some water-soluble vitamins and some minerals such as B vitamins and vitamin C. Moreover, washing vegetables after cutting may also cause pesticide residues on the surface of vegetables to enter the cut surface.

The correct way is to clean the vegetables first and try to control the water before cutting. It should be noted that some vegetables are easily oxidized (such as eggplant, potatoes, etc. ), so it is recommended to cook it immediately after cutting, so as to avoid losing nutrition due to oxidation.

Don't cut the vegetables too finely.

The smaller the dish is cut, the larger the contact area with air and hot pot, and the more nutrients are lost in the cooking process. Therefore, it is recommended not to cut the dishes too finely, except for the baby's complementary food.