Organic vegetables refer to vegetable products that strictly abide by the rules of organic production and prohibit the use of any chemically synthesized pesticides, fertilizers, genetically modified organisms and their products, but follow the laws of nature and ecological principles, adopt a series of sustainable agricultural technologies, coordinate planting balance, contain green food labels, keep the agricultural ecosystem sustainable and stable, and are certified by organic food certification bodies and issued with organic food certificates. The benefits are as follows:
Safety: Don't add anything strange.
Eating organic vegetables can reduce the chance of eating pollution and reduce the chance of pathological changes. In the process of planting, production, packaging, transportation and storage, organic vegetables do not use additives such as fertilizers, pesticides, preservatives and artificial pigments, and the content of trace metals is relatively low. Under the concept of organic production, genetically modified organisms and their derivatives cannot be used in all production and processing processes, which basically ensures food safety. Providing pollution-free, delicious and safe food to the society is conducive to safeguarding people's health and reducing the occurrence of diseases.
Ecology: Let crops grow naturally.
The mineral content in common vegetables only accounts for 1/2-2/3 of that in organic vegetables. The cultivation of organic vegetables is based on ecological theory, which restores all kinds of vegetable species to the original ecology and retains their proper and original ingredients; Studies have shown that organic products contain more trace elements such as iron, magnesium and calcium and vitamin C, while the contents of heavy metals and carcinogenic nitrates are low.
Delicious: restore the original taste of food.
Organic agriculture advocates maintaining the natural ingredients of products, so it can maintain the original taste and nutrients of food and provide original enjoyment. The moisture content of organic vegetables is much lower than that of ordinary vegetables, but the sweetness is higher, so organic vegetables taste more delicious. Organic food tastes firm, crisp and juicy, and tastes sweet, without the bitter taste, chemical taste, astringent taste, light taste and strange taste brought by adding fertilizers and pesticides.
Detoxification: Give your body a general cleaning.
Organic vegetables can enhance physical fitness. The content of antioxidants in organic vegetables is 200% higher than that in conventional products. Scientists say antioxidants can reduce the risk of cancer and heart disease. Long-term consumption of healthy green food can obviously increase immunity and improve physical fitness, which is a normal phenomenon that toxins are gradually eliminated in the body.