How to eat vegetables and fruits safely in the summer

In summer, pesticide residues left on fruits and vegetables are often higher than in the rainy season.

Vegetables are considered safe when they have nitrate, heavy metal and pesticide residues and microbial contamination levels below the prescribed threshold.

According to Dr.Cao Thi Hau, formerDirector of Nutrition Education and Communication Center,Institute of Nutrition,In the dry season, pesticide residues on fruits and vegetables are often higher than in the rainy season because rainwater will wash away some of the remaining pesticides on fruits and vegetables. Vegetables that must be peeled before eating are usually safer, such as squash, gourd, and luffa.

You should wash vegetables under running water. Photo: MA

Therefore, kWhen choosing vegetables you should choose:

- Vegetables and fruits are fresh, intact, unscratched, have normal external shape, natural color, are crunchy and firm, and feel heavy in the hand.

- Vegetables and fruits are not wilted, crushed, or contaminated with foreign substances.

Attention:

- Some fruits are spoiled inside but still fresh on the outside due to the use of preservatives, so check carefully before buying.

- Avoid buying pre-peeled and pre-cut vegetables and fruits, soaked in water at the market because the water used for soaking may not be hygienic, and may even contain toxic chemicals to keep them white and crispy. In addition, vitamins and minerals in fresh vegetables such as vitamin C are easily dissolved and lost in the soaking water.

To prevent poisoning from eating vegetables and fruits contaminated with pesticides, consumers should:

- Soak thoroughly, wash each leaf, especially the leaf crevices; peel fresh fruits.

For small leafy vegetables such as lettuce, amaranth, and broccoli, mix 1-2 teaspoons of salt into the washing water to prevent worms and insects from crawling out of the leaf crevices.

Vegetables and fruits, leave whole, wash before peeling.

- Vegetables and fruits must be soaked in clean water for 15-20 minutes, washed many times (at least 3-4 times), and washed under running water to remove most of the residual pesticides.

- Cooking and opening the lid while cooking is also a good way to eliminate most of the remaining chemical residue through evaporation.

4 steps to clean vegetables

According to VNE