Vegetables and fruits
You can't cut it before washing.
The first reason is that the direct contact area between chopping vegetables and water will increase many times. At this time, washing will make water-soluble vitamins (such as B vitamins and vitamin C) and some minerals, as well as some water-soluble sugars in vegetables dissolve in water, resulting in nutrient loss.
Reason 2: Cutting vegetables will increase the chances of being contaminated by bacteria, leaving health risks. Therefore, vegetables should not be cut before washing, but should be washed before cutting.
Learn healthy washing methods
1, soaked in light salt water
Rinse vegetables with clear water for at least 3-6 times, then soak them in light salt water for 15 minutes, and finally rinse them with clear water 1 time.
Step 2: Alkali washing
First, put a pinch of alkaline noodles (namely sodium carbonate) into water, stir well, then add vegetables, soak for 5-6 minutes, and then rinse with clear water. You can also use baking soda instead of alkaline noodles, but the soaking time should be extended to about 15 minutes.
3. Wash with rice.
Taomi water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Therefore, soaking vegetables in rice washing water for about 10 minute and then washing them with clear water can reduce the residual pesticide components in vegetables.
Step 4 peel and wash
Vegetables such as cucumber and wax gourd show a layer of wax, which is easy to adsorb pesticides. Therefore, for vegetables such as cucumber, wax gourd, pumpkin and radish, it is best to peel them first and then rinse them clean.
skill
For vegetables whose surfaces are not easy to clean, such as cauliflower and broccoli, and vegetables suitable for heating, such as celery, beans and lettuce, they can be washed and scalded with boiling water, and then cooked and eaten.