Exposure of fruits and vegetables for ten minutes can decompose pesticides to eliminate carcinogens

There are many sources of carcinogens in food. There are many ways to eliminate carcinogens, and the method of drying and drying is the easiest.

Some residual pesticides in vegetables and fruits can be dried. The sunlight has a spectral effect, which can decompose and inactivate some pesticide residues in vegetables and fruits. Studies have shown that placing fresh vegetables and fruits in strong sunlight for 10 minutes can cause organic chlorine and organic mercury pesticides to lose more than 50%. At the same time, the chemical pesticides that pollute vegetables are not heat-resistant, and high-temperature heating can decompose pesticides.

For some vegetables that are suitable for heating, such as cauliflower, beans, mustard, etc., after rinsing, use hot water at 90 °C before frying in the pot, which can reduce the residual pesticide by 40%, and then stir-fry at high temperature. Remove more than 90% of residual pesticides from vegetables. Cucumber, bitter gourd, cowpea, pumpkin and other wet vegetables are suitable for storage in an environment of about 10 °C. More than 2/3 of the nitrite and nitrate can be removed by rubbing for about 1 minute. Citrons and other nitrites are high and should be rubbed before cooking.