The wrong habits when washing vegetables affect the health that Vietnamese people often make

Pickling vegetables and fruits in saltwater to clean vegetables or washing vegetables after slicing, etc. are mistakes that Vietnamese people often make, making food unsafe and losing nutritional value.

The mistakes when washing vegetables and fruits below are a lot of Vietnamese people are making, causing illness to come into the house, get rid of these habits immediately and wash vegetables and fruits properly to be able to eliminate bacteria as well as harmful chemicals such as pesticides.

1. Pickling vegetables in water for too long

This is a mistake that many people make when washing vegetables. This method not only does not work with vegetables but also loses a lot of nutrients in vegetables. Moreover, pickling vegetables for a long time in water can cause plant preservatives to penetrate back into the vegetables and become dangerous.

According to experts, instead of soaking, you should rinse vegetables under the tap until they are completely clean. This is a way to help remove dirt and pesticide residues, limiting the loss of vegetables.

2. Cut vegetables and then wash them

Nutritionists recommend that vegetables should be washed and then cut. If you cut vegetables and then wash them, you will lose some of the vitamins that normally exist in the form of water. After cutting vegetables, being soaked in water will lose 14-23% of their nutritional value, if soaked in one night, the amount of vitamin C is almost completely lost. The content of other nutrients such as B vitamins or minerals, water-soluble protein also has a significant effect.

3. Soak vegetables in salt water

For a long time, many housewives still have the habit of soaking vegetables and fruits with salt water before processing to detoxify and ensure food safety. However, many experts recommend this is the wrong way because salt water is almost “ineffective” in removing pesticides and chemicals.

Currently, there is no solution that can completely eliminate pesticides, preservatives on vegetables, tubers and other foods. For some non-penetrating pesticides, i.e. protection only on the outer surface of vegetables, the chemical can be removed by washing vegetables under clean running water several times.

Particularly for pesticides that act on pests by the internal mechanism of absorption (the drug is absorbed into vegetables and fruits, the worm that eats vegetables and fruits will die), it is necessary to have an isolation period for the drug to decompose completely, but there is no way to do this. Which wash.

4. Vegetables just need to wash 2-3 water to be clean

Many people think that vegetables only need to be washed in 2-3 water to be clean, when cooked, the bacteria and parasites will die. However, to really “clean” vegetables, the washing method must be much more sophisticated than that. In fact, washing only 2-3 water can hardly remove impurities such as soil, garbage, parasites or microorganisms and chemical compounds such as pesticides, pesticides, etc. which the naked eye cannot see.

Instructions for washing vegetables and fruits properly to remove pesticides and bacteria with Enzyco vegetable and fruit pickling liquid:

  • After rinsing the vegetables with clean water, dilute the Enzyco vegetable wash with clean water at the ratio of 30ml of water to wash the vegetables – 1000ml of water, then put the fruits and vegetables and food to be cleaned and soak for 15 minutes. – 20 minutes.
  • Enzyco fruit and vegetable pickling liquid is completely bio-fermented from Pineapple, cleans pesticide residues in vegetables and fruits, and removes stains on the surface of food thanks to concentrated Enzymes from Pineapple.

Post Comment