In order to ensure that green vegetables are pollution-free, safe, high-quality and nutritious, there is a relatively complete quality standard system for developing and producing green vegetables, including ecological environment quality standards of producing areas, production operation procedures and hygiene standards. The standard of green vegetables is divided into AA grade and A grade. AA-grade green vegetables require that the environmental quality of the producing area meet the environmental quality standard of the producing area of green food formulated by China Green Food Development Center. Harmful chemical synthetic pesticides and fertilizers are not used in the production process, and genetic engineering technology is prohibited. The products meet the standards of green food, and the products with AA grade green food mark are recognized by specialized agencies. Grade A green vegetables require that the environmental quality of the producing area meet the ecological environmental quality standard of the producing area of green food formulated by China Green Food Development Center. In the production process, limited quantities of chemically synthesized pesticides and fertilizers are allowed to be used in strict accordance with the requirements of "Guidelines for the Use of Green Food Production Materials" and production operation procedures. The products meet the standards of green food, and the products marked with grade A green food are allowed to be used after being approved by specialized agencies.
There is skill in choosing vegetables.
1. Look at the label: the validity period of "green vegetables" certification is generally 3 years. If you see the certified 1998, it proves that the validity period has passed, and the name "green" is not allowed.
2, look at the shape: grotesque vegetables are generally not "green vegetables", there may be harmful ingredients such as hormones and fertilizers. Such as red and yellow tomatoes, may be maturing; The tip is sharp and may contain growth hormone harmful to human body.
3. Choose vegetables according to the seasons: The nutritional value of many vegetables will change with the seasons. Some seasonal vegetables not only have high vitamin content, but also have relatively low pesticide residues. For example, the vitamin content of tomatoes in July is more than twice that in June, 5438+ 10. 165438+ 10 The vitamin content of Chinese cabbage in October is three times that in June, and the pesticide residue is twice that in June.
4. Choose varieties: if you can't guarantee that the vegetables you choose are "green vegetables". Then pay attention to the smell of food when buying, and smell it with your nose. If the pesticide is too strong, it should not be bought. Then there are varieties that generally do not use pesticides, and the edible parts grow in soil or water, such as potatoes, taro, radishes, lotus roots and so on. Then there are wild or artificially cultivated edible fungi and various sprouts.
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