Out-of-season vegetables are mainly greenhouse vegetables, and the high temperature and humidity in the greenhouse is not conducive to pesticide degradation, leaving most of them on vegetables. Trace pesticides accumulate in the body for a long time, which is easy to cause damage to liver and kidney, anemia, desquamation and even leukemia. Insufficient light in greenhouse vegetables leads to high nitrate content, which can lead to dizziness, nausea, convulsions, coma and even death. Long-term consumption of this contaminated vegetable will cause chronic or acute poisoning.

2, the transportation time is long, and there are many nutritional losses.

Out-of-season vegetables are often transported for a long distance, which will cause certain nutritional losses. According to nutritionists, in the transportation process, within three days, green garlic and onion will lose 50% carotene, mung bean will lose 60% vitamin C, and natural anticancer substances and enzymes in some foods will also be destroyed during transportation. In addition, all kinds of dust and fuel waste gas on the road, as well as short-term cold, hot, dry and wet climate changes will affect the nutritional composition of vegetables.

It is this news from the government department that has aroused widespread concern in society, and thus opened the prelude to the theory of harmful anti-season vegetables.

Off-season vegetables, see what experts say.

Agricultural experts say that "the theory that out-of-season vegetables are harmful" is inaccurate.

Off-season vegetables are not all greenhouse vegetables.

Out-of-season vegetable production can be summarized into three types: 1, using three-dimensional climate resources in mountainous areas to produce out-of-season vegetables in summer and autumn; 2. Take advantage of the warm microclimate in winter and spring to produce anti-season vegetables in winter, such as Hainan and other areas, which are suitable areas for developing anti-season vegetables in winter because of abundant light and heat resources. 3. Use protective and semi-protective facilities for off-season planting, which is what we call greenhouse vegetables.

High temperature is more conducive to the decomposition of chemicals.

For "anti-season vegetables planted in greenhouses will affect pesticide degradation because of high temperature and high humidity, and pesticide residues will be large." This statement is not accurate.

Experts pointed out that whether vegetables are polluted has nothing to do with whether they are planted out of season, but with factors such as whether pesticides and fertilizers are used reasonably or excessively. Because different kinds of pesticides have different decomposition conditions, they cannot be summarized by "high temperature". In most cases, high temperature is actually more conducive to the decomposition of chemicals. In addition, "high nitrate content" has nothing to do with light, but depends on whether nitrogen fertilizer is applied excessively and whether light is sufficient, which has nothing to do with food safety.

The nutritional value and taste are slightly inferior.

Regarding the nutrition and taste of greenhouse vegetables, experts said that the time and intensity of greenhouse vegetables exposed to sunlight are not as good as those grown under natural conditions. Sunlight will affect the synthesis of sugar and vitamins in vegetables, so the content of sugar and vitamins in out-of-season vegetables will be slightly lower than that in similar seasonal vegetables, which is also the reason why most out-of-season vegetables taste lighter.

But this does not mean that the nutrition of out-of-season vegetables is not as good as that of in-season vegetables, because people eat vegetables, except vitamins, mainly focusing on the absorption of cellulose and chlorophyll, and sugar and vitamins can be supplemented by other foods. As long as it is cooked properly, out-of-season vegetables can be safely eaten.

Chinese medicine says: eat less out-of-season dishes.

Pay attention to "qi" and "taste" when eating medicine. Because in the view of Chinese medicine, food and medicine are all composed of smells, and their smells can only be obtained when they are in season, that is, when they grow up and conform to the solar terms.

There is a famous saying in Huangdi Neijing called "four thoughts on northern affairs", which means that drugs and food should be prepared according to the gasification of yin and yang in nature. This kind of medicine and food has the essence of heaven and earth, pure smell and high nutritional value. Therefore, if people want to eat sun dishes, it is best to eat wild vegetables and take medicine.

Animals and plants can only mature in a certain growth cycle, and the smell contained is enough. Dishes that violate the law of natural growth violate the law of the rise and fall of cold and heat in spring, summer, autumn and winter storage, which will lead to uncoordinated cold and heat and chaotic smell of food and become so-called "dishes". There is no seasonal temperament, but it has its shape without its quality. Such as cabbage in summer, the appearance is ok, but the taste is far less than that in winter; Most tomatoes in winter are hard and tasteless. These out-of-season vegetables contain too many hormones, which will be harmful to the human body if eaten for a long time. Confucius famously said, "From time to time, don't eat." In other words, try not to eat dishes that don't meet the solar terms.

How to safely eat out-of-season vegetables?

With the development of society, if you can only eat potatoes, cabbage and carrots every winter, it will definitely not work. How can we choose the least dangerous vegetable among many out-of-season vegetables? How can I eat the healthiest out-of-season vegetables?

It is best to go to a regular supermarket or a farmer's market to buy food.

The vegetables of stall vendors are as glamorous in appearance as those of regular supermarkets and farmers' markets, and the prices are relatively cheap, which just caters to the psychology of some consumers. But these vegetables may have problems in one way or another.

The scattered stalls in the market are generally produced and sold by themselves, and they have not passed the relevant quality and safety tests at all, so they may be unsafe to eat and have great hidden dangers. Because they are scattered and there is no unified purchase channel, the quality inspection department can't start testing at all, so we must go to a regular supermarket or a farmer's market to buy food, and don't be greedy for petty gains.

Out-of-season vegetables should be selected with "coats"

Choose vegetables carefully and distinguish shapes and colors carefully. Try to buy less vegetables with strange shapes and colors; Although some vegetables have been ripened, the peel or other places will still leave green marks, so pay attention when buying them.

There are almost no absolutely pollution-free agricultural products, and "pollution-free" is only relative. As long as it passes the relevant national tests, it is a vegetable that can be safely eaten. Therefore, it is best for citizens to buy green and pollution-free vegetables with clear signs.

Experts remind the public that choosing seasonal vegetables and eating local dishes is a better choice than eating out-of-season vegetables, and conforming to nature is the best health rule. If you want to buy out-of-season vegetables, you'd better buy more onions, carrots and eggplant. These vegetables with skins have less pesticide residues.

Cleaning and manufacturing methods are very important.

Pesticides can easily remain on vegetables. If vegetables can be peeled, peel them as much as possible. When cleaning vegetables that cannot be peeled, soak the vegetables in clear water for 20 ~ 30 minutes to fully dissolve the pesticides, and then rinse them repeatedly with clear water. Or soak vegetables in rice washing water for 10 minute, then pour out the immersion liquid, and then rinse repeatedly with flowing clean water. Alkaloids in rice washing water have a good dissolving effect on pesticides; If possible, you can also blanch the vegetables with hot water first, and then make the next step. You can also use stir-frying and other methods to remove pesticide residues on vegetables.

Tips:

Off-season vegetables marked "pollution-free vegetables" should not be taken lightly.

The so-called "pollution-free vegetables" refer to vegetables produced in a certain ecological environment according to certain production technical regulations, and tested by legal professional quality inspection departments, which do not contain toxic and harmful substances and meet national standards. "Safe food" is the common name of "pollution-free vegetables".

As consumers, buying pollution-free vegetables does not mean buying vegetables without pesticides, but pesticide residues meet national standards and will not cause harm to human body. Vegetables bought from the market had better be soaked in cold water for about half an hour before eating.

Related links: Be cautious when buying out-of-season fruits.

Although it is winter, there are still many out-of-season fruits on the market. Many out-of-season fruits are ripened and kept fresh with some chemicals. In this process, some out-of-season fruits have become "problem fruits".

Here we list four common problem fruits to remind mothers to pay attention.

Strawberry: hollow in the middle and irregular in shape. Too big strawberries are usually caused by too many hormones. After using ripening agent or other hormone drugs, the long-term growth of strawberry becomes shorter, the color becomes fresh, but the fruit taste becomes weak.

Banana: In order to make banana skin yellow and beautiful, some unscrupulous traders use sulfur dioxide to ripen it, but the pulp is still hard and not sweet at all. Sulfur dioxide is harmful to human body.

Watermelon: Super-standard use of ripening agent and swelling agent. The stripes on this watermelon skin are uneven, and the flesh is particularly bright after cutting, but the melon seeds are white and have a bad smell in the mouth.

Grapes: Some unscrupulous traders and fruit farmers use ripening agents to soak immature green grapes in diluent, and the green grapes will become purple grapes in a day or two.