We are increasing health concerns. Vegetables before cooking. We should know how to wash vegetables and non-toxic and better than before.
How to wash vegetables and non-toxic.
Vegetables means vegetables that are free of toxic residues (Pesticide residue free) is required by the crop in the ground without chemicals. It uses a natural approach to farming and farmers need to be taken care of very well meaning, but the other one. Vegetables are toxic. The vegetables are also mixed with some residue. But not exceeding the MRL (Maximum Residue Limit), a careful monitoring of pesticide residues. The World Health Organization.
How to make it less toxic residues in vegetables. To protect health. Consumers in various ways. Cooking and eating as before.
Stripping or peeling.
Then soak vegetables in water for 5-10 minutes, then rinse with water again reduced. Pesticide residues 27-72 percent.
Salad with lime water for 10 minutes.
Then rinse with water again. The residues 34 to 52 percent.
Heat.
The residues 48 to 50 percent.
Salad with potassium permanganate for 10 minutes.
Use of potassium permanganate crystals 20-30 with 4 liters of water, then rinse with water again. The residues 35 to 43 percent.
Wash vegetables with water from the tap for 2 minutes.
The residues 25 to 39 percent.
Salad with Ngmsawkgaw for 10 minutes.
Rinse with clean water again to residues 29 to 38 percent.
Salad with vinegar or salt.
Simply use. 1 tablespoon vinegar or salt water, and washed with 4 liters of water to residues 29 to 38 percent.
Salad vegetables washed with water for 10 minutes.
Rinse with clean water again to residues 22 to 36 percent.
I recommend using chitosan (an extract from shrimp shells) to wash vegetables with 5 cc. A basin of water while the salad. Rinse the water twice. This is not to try it.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น