What kind of vegetables are you buying? Shiny, fresh looking or a little bit wormy, faded? Naturally, your first choice would be fresh, sparkling vegetables. However, it has been found that the amount of pesticides in such vegetables is high.

According to the study-monitoring conducted by the Department of Food Technology and Quality Control, slightly wilted vegetables contain less pesticides than vegetables that are bright. Similarly, Mohan Krishna Maharjan, senior food research officer of the department, says that pesticides are less in seasonal vegetables as compared to non-seasonal vegetables. He said that the residue of most of the pesticides will remain in vegetables for a week.

'Even though it looks good, there is a possibility of pesticides in the same vegetables . Pesticide residues are less in slightly infected and withered vegetables,'' Maharjan said, 'The use of pesticides is increasing with the idea of ​​producing more and preventing insects. But the farmers are not aware of how much to use.' 

When farmers use arbitrary pesticides, it has a direct impact on consumers. Harmful pesticides generally cause various diseases. Pesticides also have a negative effect on reproductive health and increase the risk of cancer. Maharjan says, "The first priority is to use organic vegetables." In the case of other vegetables, it is necessary to take some precautions.

How to clean vegetables?
According to Maharjan, instead of washing vegetables by dipping them in a pot, they should be cleaned well in the stream or running water. When cleaning in this way, the amount of parathyroid poison is somewhat reduced . Bacteria and dirt are also washed away. Likewise, adding salt or baking soda to clean water and immersing it for 10 to 15 minutes also reduces the amount of pesticides. As Maharjan said, the same thing is also mentioned in the measures to avoid pesticides published by the Directorate of Agricultural Development. Soaking half a cup of vinegar in 2 cups of water for 10 to 15 minutes also reduces the amount of pesticides.

When making, removing the outer leaves of vegetables like lettuce and washing them thoroughly reduces the amount of contact pesticides . "Many kinds of vegetable food, the pesticide residues in those foods are reduced on average," the report prepared by the directorate said, "When cooked, the amount of organophosphate pesticides is reduced by 20 to 25 percent . When boiled for 30 minutes, the body pesticide is reduced by 80 to 90 percent. It is said that even if vegetables are dried or steamed and cooked, the residue of pesticides will be reduced.