Food & Receipts

Don’t soak vegetables in saltwater, this is the way to remove pesticides and bacteria from fruits and vegetables

Soaking vegetables in salt water does not only have no effect, but it also tends to make them mushy. Here is a much better way to clean fruits and vegetables.

Administrator

12 November, 2023

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Pesticide and bacteria contamination in vegetables and fruits has become a concern for many people. In the past, Vietnamese people used to soak vegetables and fruits in saltwater. But experts have explained that saltwater does not clean pesticides and can make them harder to break down. Saltwater also does not clean bacteria in vegetables and fruits, as the concentration is not high enough. If soaked in concentrated saltwater, vegetables and fruits can quickly become mushy and increase the risk of bacterial contamination.

Vegetables and fruits are essential in daily meals, but they can be dangerous when contaminated with pesticides. Jin Jin, a nutrition expert at the Clinical Nutrition Department, Peking University International Hospital, China, shares some tips to remove pesticides from vegetables and fruits.

Soak and rinse with clean water

Rinsing is a basic method to remove dirt and pesticides from the surface of vegetables and fruits. Rinse the vegetables and fruits under running water to create pressure to wash away dirt. After that, soak the vegetables and fruits in clean water for at least 10 minutes. After soaking, rinse under running water several times, washing each one individually for better cleanliness.

Soak with alkaline solution

Clean off visible dirt on vegetables and fruits, soak them in an alkaline solution for about 5-15 minutes, then rinse with clean water 3-5 times. The alkaline solution can be made by adding alkaline water to achieve a pH level of 9-11 (lower pH level for drinking water, this higher pH level is for washing and sanitation to achieve better cleanliness). Alternatively, you can buy reputable alkaline powder to mix with water and soak the vegetables and fruits. This method can be applied to all types of vegetables and fruits.

Peeling

The surface of vegetables and fruits is most likely to be contaminated with pesticides and plant protection chemicals. Although the peels of many vegetables and fruits are highly nutritious, if in doubt, it’s better to remove the peel. This method can be applied to all types of fruits and vegetables, such as apples, pears, kiwis, cucumbers, carrots, pumpkins, winter melons, eggplants, beets…

Blanching with boiling water

Pesticides and chemicals can be easily degraded when exposed to high temperatures, so blanching vegetables and fruits with boiling water is very effective in removing pesticide residues. The general method is to blanch the vegetables and fruits in boiling water for about 1-3 minutes, then remove and rinse thoroughly. For some suspected vegetables, it is recommended to blanch in boiling water, such as water spinach, cabbage, and corn.

Let fruits sit before consumption

For vegetables and fruits that can be stored for a long time, it is recommended to buy them and let them sit for a few days before consuming. The oxygen in the air and substances like enzymes in vegetables can react with pesticide residues, causing the pesticides to degrade, reducing the amount of pesticide residues and their toxicity. This method is suitable for various types of vegetables and fruits that need longer storage.

Rinsing with baking soda

Baking soda, commonly used in baking, has antibacterial properties and can break down pesticides better than saltwater. Soak the vegetables and fruits in baking soda for about 20 minutes, then rinse under running water.