How to identify pesticide residues in vegetables

When people buy vegetables, they always care about whether the pesticides are over-standard and whether the soil they have grown is contaminated. Is there any way to help us identify them? Some studies have pointed out that roots such as sweet potatoes and radishes are the strongest roots. Carrots, alfalfa, etc. are most sensitive to soil and water pollution. The solanaceous vegetables such as green peppers, tomatoes, etc., tender pods such as beans, and bulbous vegetables such as onions, garlic, onions and other storage of less pollutants. However, if the pollution of the cultivation environment is serious, no matter what kind of vegetables, it is difficult to escape the fate of pollution. Therefore, consumers must learn to identify vegetables that have pesticide residues or hormones.

First, do not buy vegetables with abnormal shapes and colors. Abnormal vegetables may have been treated with hormones. For example, amaranth, when its leaves are particularly large and thick, and is twice as wide as the general broadleaf, it may be used in the cultivation process. Some vegetables are not normal in color. For example, the leaves of the leaves lose their usual green color and are dark green. The green beans are abnormally green. They may spray or soak the methamidophos pesticide before harvesting. It is not suitable for purchase.

Second, buy less insects and vegetables. Among the many vegetables, some vegetables are easily favored by pests, such as vegetables, Chinese cabbage, cabbage, cauliflower, etc. They are wormy vegetables. Due to the high number of insects, some growers will spray them frequently, which will easily lead to pesticide residues. Some vegetable bugs don't like to eat, such as sage, lettuce, celery, carrots, onions, garlic, leeks, scallion, parsley, etc., may choose more choices.

Third, do not buy vegetables with a large amount of fertilizer. Due to the excessive application of chemical fertilizers, especially nitrogen fertilizers, nitrate pollution of vegetables is more serious. The results of listed vegetables showed that the strong to weak nitrate content was: root vegetables, yam, green leafy vegetables, cabbage, onion and garlic, beans, melons, solanaceous fruits, edible fungi. Their nitrate levels can vary by a factor of 10. So we can choose to eat more melons, fruits, beans and edible fungi, such as cucumbers, tomatoes, edamame, mushrooms and so on.

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