Get to know some delicious, clean summer vegetables

Many types of vegetables and fruits with chemical residues and pesticides are still being mixed and sold in the market, making consumers confused and worried. So how do you know which vegetables are clean and which ones have chemical residues?
How to identify fruits and vegetables that use chemicals?

According to the advice of nutritionists, it is possible to identify chemically contaminated vegetables based on some of the following characteristics: Color of vegetables: Clean vegetables are usually lighter in color than those using chemicals. The latter types are not clean due to the absorption of many chemicals, so they have a more eye-catching appearance. Cruciferous vegetables, water spinach, spinach, cabbage … when viewed from the outside, the outer sheath will be darker, stronger and less glossy. Based on branches, sheaths and leaves of vegetable plants: The number of branches, sheaths and leaves of clean vegetables is less, and the leaves are larger than those of unclean vegetables. The phenomenon of pests and diseases on vegetables: Vegetables with many traces of leafworms will be cleaner because they do not use pesticides before harvest. Chemically sprayed vegetables have large, smooth green leaves and absolutely no hole in the leaves caused by caterpillars. Taste when cooking: The taste of clean vegetables is stronger. As for the vegetables that are not clean, eating will be very pale, not feeling the taste. In some cases, there are residual pesticides in vegetables, which when processed will give a strong odor, difficult to smell. Vegetable storage time: Clean vegetables that can be stored at room temperature or refrigerated for about 4-5 days can still be used. As for vegetables that are not clean within the above time period, they will be withered, crushed, crushed (depending on the type of vegetable) and cannot be used anymore. When choosing to buy vegetables, it should be noted that you should not buy off-season vegetables because off-season vegetables often do not grow well, are susceptible to pests and growers may use pesticides, pesticides, and stimulants. for vegetables to ripen quickly and beautifully. Also, do not buy vegetables that have been peeled, sliced ​​and soaked in water at the market because they are most likely to be spoiled or old. Do not choose vegetables that are too unusual in taste, color and do not trust the appearance of vegetables and fruits. Should choose to buy vegetables of clear origin. Clean vegetables are usually lighter in color than vegetables using chemicals. Identify some clean vegetables Water spinach: When using too much protein or foliar fertilizer, water spinach often has the following characteristics: the body is larger than usual, crispy, the leaves are dark green, the boiled water turns pale green when hot, and turns dark green when cool. Should choose to buy bunches with small tops, look a bit hard but eat crispy, delicious and safe. In addition, water spinach without chemicals will have plastic flowing out when the stem is cut. Bean sprouts: The sprouts are round, white, with few roots, when stir-fried, produce cloudy water, which is a type of sprouts that have been chemically used during the incubation process to stimulate the rapid growth of bean sprouts. When buying, should choose the type of price with many roots, white cotyledons, not eye-catching. This is a natural brew, safe to use. Zucchini: Safe squash usually has a burning distance not too far, dark green leaves, lots of hair. In contrast, soft, thin, pale green leafy vegetables with long internodes should not be purchased. Cucumber: Should choose green-white fruit, not too young or yellow stalk, hold firmly in hand, the outside of the peel has sharp points emerging. Melons that are sprayed with pesticides and growth drugs before harvest often have long, smooth, smooth fruits with light green skin, many fruits even have white streaks due to residual spray. It is best to salt and peel them before eating. Clean spinach has dark green leaves, thin but not hard. Do not choose vegetables with leaves that are too young, soft, thick and uneven. Some ways to handle chemically contaminated fruit Soak vegetables in diluted salt water: After washing vegetables, you should soak vegetables in diluted salt water for about 10-15 minutes, then rinse with clean water. Or you can soak vegetables in water to wash rice for about 10 minutes and then rinse with water. The purpose of this is to neutralize the toxins in the pesticide left on the vegetables. Heat vegetables at high temperature: Some heat-resistant vegetables such as cauliflower, beans, and celery, after being washed with hot water for 2 minutes, will reduce the residue of insecticide by 30%. Then stir-fry, cook at high temperature to remove 90% of pesticide residues. Using vinegar to soak vegetables: It is one of the most effective ways to remove bacteria and pesticides left on fruits and vegetables because it has strong antibacterial properties. Dilute white vinegar with water, soak vegetables for about 10 minutes, then rinse with boiled water to cool.