How to properly clean vegetables

Proper cleaning of vegetables requires selecting appropriate methods based on the type of vegetable and the source of pollution, mainly including rinsing with running water, soaking to remove pesticide residues, physical scrubbing, blanching treatment, and auxiliary cleaning agents.

1. Rinse with running water

Leaf vegetables need to be rinsed piece by piece under flowing water, as the impact of the water flow can remove most of the dust and insect eggs on the surface. It is recommended to keep the vegetable leaves intact during washing to avoid nutrient loss caused by rubbing. Root vegetables should be washed with a soft bristled brush to remove soil from the ravines, while fruits and vegetables should be cleaned with a focus on the sunken areas of the fruit stems. This method has a significant removal effect on water-soluble pollutants, but cannot decompose lipid soluble pesticide residues.

2. Soak to remove pesticide residues

Soak in an alkaline solution made of baking soda or salt for 15 minutes to decompose organic phosphorus pesticides. Leafy vegetables should not be soaked for more than 20 minutes to prevent nutrient loss, and mushrooms are recommended to be soaked in starch water to absorb impurities. Note that after soaking, it is still necessary to rinse with running water. This method has a high removal rate for pyrethroid pesticides, but has limited effect on systemic pesticides.

3. Physical scrubbing

Rough fruits and vegetables such as cucumbers and potatoes can be lightly wiped with the flesh of a loofah, while uneven broccoli and cauliflower can be separated into small pieces for scrubbing. Eggplants and green peppers with waxy skin are recommended to be wiped with a sponge, while berries should be gently shaken and cleaned in a strainer. This method can effectively remove mechanical pollutants, but attention should be paid to avoiding damaging the protective layer of vegetable and fruit skin.

4. Blanching treatment

Boiling water for rapid blanching can degrade some amino acid ester pesticides, suitable for high-risk vegetables such as beans and Chinese toon. The blanching time for green leafy vegetables should be controlled within 30 seconds, and for root and stem vegetables, it should be extended to 1-2 minutes. This method may lose some vitamin C, but it can simultaneously kill surface microorganisms. After treatment, it should be immediately supercooled to maintain its color.

5. Cleaning agent assistance

Food grade vegetable and fruit cleaning agent can emulsify fat soluble pesticides and should be diluted according to the instructions. When cleaning fruits such as strawberries that are not easy to scrub, an ultrasonic cleaning machine can be used to enhance the effect. After using the cleaning agent, rinse with plenty of running water to avoid secondary residue of chemicals. This method is not suitable for porous mushroom ingredients.

It is recommended to remove the rotten parts before cleaning vegetables in daily processing. Different types of vegetables should be treated separately to avoid cross contamination. Organic vegetables also need to be cleaned to remove natural pollutants, and pre packaged vegetables for cold chain transportation need to be checked for secondary pollution. Long term intake of vegetables with excessive pesticide residues may affect liver metabolic function, and special populations can choose seasonal local vegetables to reduce the risk. Before storage, ensure that the surface of the vegetables is completely dry. A humid environment can easily breed mycotoxins. Proper cleaning can retain more water-soluble vitamins and plant active substances.