How can pesticide residues in fruits and vegetables be reduced?

When we don't know if there are pesticide residues in freshly purchased fruits and vegetables, the cleaning and cooking tips below can help us eat healthier.

Soaking in pure water

Mostly used for leafy vegetables like water testing tds meter spinach, lettuce, and cabbage. Typically, water is used to rinse off the surface dirt before soaking for at least 10 minutes.

Soaking in lye

To make alkaline water, combine 5-10 grams of edible alkali in 500mL of water, then soak the vegetables in the alkaline water for 5-10 minutes before rinsing with water.

Using heat to cook

Celery, cabbage, green pepper, bean curd, and other vegetables are commonly used. Wash the surface dirt first, then immerse them in boiling water for 2-5 minutes, fish them out, and rinse them 1-2 times with water before placing them in a pot to cook into a dish.

Peel and clean

Cucumbers, carrots, eastern squash, pumpkins, eggplants, tomatoes, and other vegetables with skin can be peeled.

Storage and more storage

Non-perishable varieties such as eastern squash and pumpkin are suitable. In general, it can be kept for about 10-15 days.

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