10 vegetables with the highest levels of pesticide residues

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Department of Health worried about vegetarianism found vegetables contaminated with chemicals Avoid out-of-season vegetables The risk of more chemicals reveals that 10 fresh vegetables still contain high levels of chemical contamination. Recommended to wash vegetables thoroughly every time before eating and cooking.

Eating vegetarian, eating vegetables, risk of pesticide residues in vegetables

Dr. Panphimon Wipulakorn, Director-General of the Department of Health Mentioned during the vegetarian festival that has a lot of vegetable as ingredients. But there are still problems with the use of chemical pesticides. that during this vegetarian festival A lot of vegetarian food made from vegetable is sold. Therefore, we need to be more careful about the cleanliness and safety of chemicals in vegetable. 

How to avoid vegetables with high chemical residues

For consumers who cook their own vegetarian food in the family You shouldn’t eat vegetable out of season during this time. because there is a tendency to use more chemicals than seasonal vegetable causing the problem of toxic residues and is very dangerous When exposed to this substance in large amounts, it can cause dizziness, fainting, diarrhea, possibly heart attack and death. But if received in small amounts, gradually accumulating in the body will cause cancer in the long term. http://ufabet999.com

Fresh vegetables with high levels of pesticide residues

10 types of fresh vegetables sold in the market were found to have high levels of pesticide residues, namely:

  1. Cantonese
  2. kale
  3. long beans
  4. bitter
  5. cucumber
  6. cabbage
  7. chinese cabbage
  8. Chinese morning glory
  9. eggplant
  10. coriander

How to reduce the amount of pesticide residues in vegetables

before eating or cooking vegetable must be cleaned every time To prevent chemical residues or contamination of pathogenic microorganisms Rinse through running tap water for 2 minutes or soak in water with a ratio of 2 tablespoons of salt per 4 liters of water or water with vinegar in the ratio of half a cup of water per 4 liters of water or water with sodium bicarbonate (baking soda) in the ratio of 1 tablespoon per 4 liters of water, soak for 10-15 minutes, then rinse with water 2 times. at least 2 minutes for safety and to reduce chemical contamination