Which vegetable has more pesticide residues? Generally speaking, there are many pesticide residues on leafy vegetables. The species with high diagnostic rate of pesticide residues in leafy vegetables include green vegetables, oil wheat vegetables, amaranth, Chinese cabbage, lettuce and other vegetables. The key reasons for this situation include: first, leafy vegetables are generally eaten close to the soil surface, which is prone to pests and diseases, and the key spraying part is the edible part, which is also very easy to attach pesticides, such as rape and amaranth; Secondly, because the growth cycle of leafy vegetables is generally short, farmers generally pick and sell them before the safe observation period in order to better ensure the freshness of vegetables after using pesticides. In addition, fast-growing leafy vegetables are prone to diseases due to their short growth period, which promotes the application of organic chemical inputs such as pesticides, so the pesticide residues in fast-growing leafy vegetables exceed the standard in summer and autumn, and the detection situation is more prominent. In addition, the diagnosis rate of pesticides in vegetables such as garlic and beans is also high.
Are pesticide residues necessarily harmful to health? Pesticides can cause chronic toxic and side effects to the body and environmental pollution to the natural environment, but the existence of pesticide residues does not necessarily mean that it is harmful to the body. The toxic and side effects must be based on a certain dose. National industry standards, policies and regulations will limit the content of pesticides in food, thus ensuring food hygiene and safety. Generally speaking, pesticide residues exceed the standard, that is, to limit the specifications. How can pesticide residues exceed the standard? Key reasons: First, the use of pesticides is unreasonable and irregular, such as illegal use of drugs, excessive use of drugs, and single use of drugs. Secondly, the problems of pesticides themselves, such as adding other potential ingredients to some pesticides in violation of regulations, lead to dangerous chemicals in micro-toxic pesticides. Some pesticides can be metabolized into other harmful substances in the natural environment. Third, the problem of environmental pollution, such as the liquid medicine sprayed in other fields being carried back by wind or water. However, pesticides such as BHC and DDT used in the 20th century were also detected under the land quality.
In fact, the planting area in China is in a hurry. The improvement of food crops and income generation are the key general goals of the growth and development of agriculture and animal husbandry from beginning to end, and pesticides are the backbone of pest control. If pesticides are not used or the demand is obviously insufficient, the output of agricultural products will be endangered, and the price of food will rise accordingly, even leading to greater harm. So it is not practical to use pesticides completely. Although pesticide residues are inevitable, they are not as scary as everyone thinks. Generally speaking, pesticide residues are harmful to physical and mental health, that is, pesticide residues exceed the standard. Vegetables in the market are generally not easy to cause damage as long as they meet the requirements. In addition, with the continuous development trend and development of high technology, R&D pesticide products institutions are doing their best to develop and design new pesticides with high efficiency and low toxicity. With the continuous popularization and general cognitive ability of the core concept of normal and effective use of pesticides, as well as the continuous standardization and compliance management of individual behavior in the sales market, poisoning and food safety accidents caused by pesticide residues may be lower and lower.
How to reduce pesticide residues in vegetables? First, we should buy reliable vegetable products and eat as many kinds of vegetables as possible. Because there are different kinds of pesticide residues in vegetables, it is not guaranteed to be completely removed. At present, the feasible way is to clean vegetables before eating, which can reasonably reduce the pesticide content in vegetables. Method 1: cold water immersion cleaning method, cleaning with running water for more than 30 seconds or soaking for more than 30 minutes. Method 2: Soaking with edible alkali and washing with alkaline water such as soda water can obviously remove organophosphorus pesticides on the surface of vegetables, and can also wash vegetables with some fruit and vegetable cleaning solutions.
In addition, vegetables with skins can be eaten after peeling. Because many pesticides will slowly dissolve over time, properly stored vegetables can be stored for a period of time before eating. Different pesticides have different dissolution rates, so they should be stored for more than 10 days. Generally speaking, although pesticides are harmful, there is no need to regard pesticide residues as "up to now". As long as they do not exceed the standard, it is more reliable to choose safety, and it is more commercial insurance to clean vegetables properly before eating.