How to Wash Vegetables True

It is no doubt that vegetables can bring enormous benefits to our health. There have been many suggestions from various people, to be able to introduce more healthy life consume vegetables.

The most useful is to consume fresh vegetables are not cooked, because the content of substances in vegetables has not been reduced due to the ripening process. However, eating raw vegetables, of course many things to consider, especially the problem of hygiene then the content of pesticides and chemical fertilizers that attach to the raw vegetables made many people think of eating raw vegetables.

To overcome the problem of pesticides and chemical drugs are attached to the vegetable course, we can consume organic vegetables. But the price of organic vegetables are not exactly cheap and not too easy to obtain.

Actually there is an easy way to eliminate the content of pesticides and chemicals that attach to the vegetables, ie, by washing with boiled water. Year 2000 A team of experts from the Connecticut Agricultural Experiment Station conducts research and results that vegetables are washed using boiled water the result is as effective as washing vegetables by using a special soap wash vegetables and fruits. The study also found that 9 of the 12 pesticides found in vegetables can be removed by washing with boiled water.

Research shows that some chemicals in pesticides that are not lost due to leaching. Unclean water sources can also cause contamination of the bacteria that cause infectious diseases, such as typhus.

To eliminate micro-organisms, you can use dishwashing soap containing 10 percent vinegar. Research in 2003 showed, a solution of vinegar to reduce bacteria and viruses contained in the vegetables up to 95 percent.

Another way to be safe to consume raw vegetables is a technique blansir, ie washing vegetables by dipping a while (about 5 minutes) into the boiling water, which then promptly doused with cold water which is not ripe for process heating continues. This method is good for cooking the spinach, cabbage, mustard greens, beans, squash, melon and carrot.

Blansir time is largely determined by the texture of the fresh material. Because it should be done blansir for each vegetable, not mixed with each other. Vegetables should diblansir in one piece and the cutting is done immediately after the process is complete blansir.