How long do vegetables need to be soaked for pesticide removal

Soaking vegetables for 10-15 minutes can effectively reduce pesticide residues, and the specific time depends on factors such as vegetable type, pesticide type, and water temperature. The pesticides remaining on the surface of vegetables are mostly fat soluble or water-soluble. Soaking in clean water and rubbing can remove most of the pesticides attached to the skin. It is recommended to soak leafy vegetables such as spinach and rapeseed for 10 minutes, while root vegetables such as carrots and potatoes can be extended to 15 minutes due to their thicker skin. It is advisable to keep the water temperature at room temperature. If it is too high, it may damage the nutrients, while if it is too low, it will reduce the dissolution efficiency. After soaking, rinse with running water for more than 30 seconds to further wash away any residue. Some special vegetables such as strawberries and mushrooms have porous surfaces, and soaking for too long may lead to pesticide reverse osmosis. It is recommended to shorten the soaking time to 5-8 minutes. Organophosphorus pesticide residues should be soaked in baking soda or rice washing water, but soaking in alkaline solution should not exceed 10 minutes to avoid vitamin loss. Cucumbers, eggplants, etc. that are eaten with skin can be cleaned with a soft bristled brush.

It is recommended to prioritize seasonal vegetables when dealing with pesticide residues, as the use of pesticides during the planting process is relatively low. Remove the outer leaves and root stalks during cleaning, as there is a significant amount of pesticide deposition in these areas. Cooking methods such as blanching and peeling can further reduce the risk of residue, but attention should be paid to avoiding nutrient loss caused by prolonged high temperatures. Establishing diverse dietary habits and rotating the consumption of different types of vegetables can help mitigate potential risks.