Identifying "green vegetables" has brilliant ideas

Many people who go to the supermarket to buy food are always meticulously selected and buy insects that have insect bites. They always think that this is a "green vegetable" without pesticide residues and pollution. However, according to professionals, this vegetable with insect eyes is not necessarily a “safe dish” that has not been sprayed with pesticides. Because of the extensive use of pesticides, pest resistance has been greatly enhanced. Research shows that at least 500 species of insects are resistant to some pesticides.

So how do you identify "green vegetables"? According to experts, “green vegetables” refer to safe, high-quality, nutritious vegetables that are free from pesticides, pollution, pollution, and hormones. In order to designate such vegetables from a good ecological environment, it does not harm people's health, so it is named "green vegetables." When consumers purchase "green vegetables," they can refer to the following:

Look at the shape. Strange-looking vegetables are generally not "green vegetables" and may contain harmful ingredients such as hormones and chemical fertilizers. Red-yellow tomatoes, for example, may be ripe for ripening; spike-tops may contain growth hormones that are harmful to humans.

Look at the season. The nutritional value of many vegetables changes with the changing seasons. Some seasonal vegetables not only have high vitamin content but also relatively low pesticide residues. For example, in July, the vitamin C content was more than twice as high as in January; in November, the content of vitamin C in Chinese cabbage was three times that in June, and the pesticide residue was two times lower than that in June.

Pick a variety. If there is no guarantee that the selected dish is "green vegetables." Then you should pay attention to the odor of the dishes when buying, use the nose to smell, if the smell of pesticides is too heavy, it is pesticides soon after the new listing of pesticides, should not be purchased. The second is to select those species that do not generally use pesticides, eat some of them that grow in the soil, or in water, such as potatoes, taro, radish, alfalfa, and so on; in addition, they are field-grown or artificially cultivated edible fungi and various sprouts.

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