The morning published a post about peeling apples to eat, rather than cleaning residual poison, peel off the skin to eat healthier. However, some argue that because apple skin is high in nutrients, leaving it on is a waste. I recently discovered several methods for washing off residual pesticides from fruits and water testing tds metervegetables on the Internet and wanted to share them with you.

The first method is to soak in tap water for 10 minutes (not too long oh), then scrub fruits and vegetables under running water until clean, and then rinse with water for 15 to 20 seconds.

Method 2: While salt water soaking is effective for removing pests from fruits and vegetables, it is not appropriate for leafy greens and may be harmful. This method can be used to clean cherries, cauliflower, and other vegetables.

Method 3: Adding vinegar or alkali (baking soda) to the water can effectively remove various types of pesticide residues. To improve the removal of organophosphorus pesticide residues, add 10% edible alkali to water; the concentration ratio is critical.

Method 4: Rice water is a weak alkaline water that can be used to clean pesticide residues. However, pesticide residues on rice may exist, posing certain risks.

Cowpeas and leeks are the most likely to produce pesticide residues, followed by potatoes and sweet potatoes. Peanuts contain fewer pesticide residues; cabbage, cabbage is relatively safe; and fennel, chili, and cilantro, which contribute to the dish's unique flavor, contain fewer pesticide residues.