01 Water spinach
Structure: Water spinach is a leafy vegetable plant with elongated stems and large leaves.
Growing environment: Water spinach grows in moist soils, prefers warm climates, and needs plenty of sunlight.
Physiological characteristics: Since water spinach is often picked repeatedly, the roots will continue to grow, resulting in the accumulation of pesticides in the roots. In addition, water spinach grown in summer is often sprayed with pesticides, resulting in a high rate of pesticide residues.
Uses: Water spinach is one of the common vegetables that can be eaten by people. However, due to the high level of pesticide residues, it is recommended to use saline soaking during cleaning to allow the pesticide residues to dissolve sufficiently.
Culture: Water spinach is considered a traditional ingredient in some regions and is often used in a variety of dishes.
02 Bean sprouts
Structure: Bean sprouts are young shoots of leguminous plants with elongated young stems and young leaves.
Growing environment: Bean sprouts need hydroponics when germinating, and the growth period is short. They prefer a humid, semi-enclosed environment.
Physiological characteristics: Because bean sprouts are often in a humid environment during the planting process, they are easy to breed bacteria. In order to improve yield and appearance, bean sprouts are often sprayed with pesticides, resulting in more pesticide residues. Long-term cultivation without washing and changing the water also increases the risk of bacterial growth.
Uses: Bean sprouts are often used in cooking and cold dressing, and are a common vegetable. However, due to the high level of pesticide residues, bean sprouts may pose a potential risk to human health.
Culture: Bean sprouts are a common ingredient in many Asian countries and are widely used in a variety of traditional dishes and cuisines.
03 Chinese cabbage
Structure: Cabbage is a cruciferous vegetable with large leaves and tight leaf heads.
Growing environment: Cabbage grows in nutrient-rich soils, prefers warm climates, and needs plenty of sunlight.
Physiological characteristics: Cabbage is often affected by insect pests during the growth cycle, so it needs to be controlled by pesticides. It is often necessary to apply different kinds of pesticides on the roots and leaves to protect the plant. Since pesticides enter from the roots of the soil, there is little difference in pesticide residues between the inner and outer layers of cabbage, so each leaf needs to be carefully washed when washing.
Uses: Cabbage is a common vegetable that is widely used in cooking and making a variety of dishes. However, due to the high number of pesticide residues, it is recommended to wash them well before consumption.
Culture: Cabbage is one of the important ingredients in many Asian countries and is widely used in a variety of traditional dishes and kimchi making. In China, cabbage is also one of the traditional ingredients of the Winter Solstice Festival.
04 Hana
Structure: Cauliflower is a cruciferous vegetable with a special shape that takes the form of white shoots.
Growing environment: Cauliflower grows in nutrient-rich soils, prefers warm climates, and needs plenty of sunlight.
Physiological characteristics: cauliflower has a special shape, tender appearance and easy to be injured, and is often wrapped in paper or mesh film after picking, resulting in the inability of pesticides to volatilize. In addition, the surface of cauliflower is uneven, which is difficult to clean thoroughly and is prone to pesticide residues. It is recommended that when washing cauliflower, break it and blanch it with hot water to reduce pesticide residues.
Uses: Cauliflower can be used in a variety of cooking methods such as cooking, steaming, and cold dressing, and is a common vegetable. However, due to the high pesticide residues, it is advisable to wash well before consumption.
Culture: Cauliflower is widely used in traditional dishes and cuisines in many regions. It is often used to make cauliflower cream soup, cauliflower stir-fried pork slices, and other delicacies.
05 Cucumbers
Structure: Cucumber is a fruit belonging to the Cucurbitaceae family with apical flowers and spines.
Growing environment: Cucumbers are suitable for growing in a sunny and moderate temperature environment, and usually require a scaffold to support the plant.
Physiological characteristics: The "top flower with thorns" in cucumber refers to the flowers and thorns on the top of the cucumber. Some cucumbers are branded with artificial estrogen to maintain the fresh appearance of the "top flower with thorns". This treatment increases the risk of residual artificial estrogen in cucumbers. When picking cucumbers, it is advisable to avoid choosing cucumbers that are too tender at the top and have raised parts. When washing cucumbers, it is best to use a soft-bristled brush to do so.
Uses: Cucumber can be eaten raw, cold, pickled, boiled and other ways, and is a common vegetable. However, cucumbers with thorny top flowers may have residual artificial estrogen and it is recommended to wash them well before eating.
Culture: Cucumbers are widely cultivated and consumed across the globe and are one of the important vegetables in many countries. It is often used in salads, salads, and summer drinks, among other things.
06 Spinach:
Structure: Spinach belongs to the leafy vegetable group and has the structure of stems, leaves, and roots.
Growing Environment: Spinach is adaptable and can grow in different soil and climate conditions, but it grows best in warm and humid environments.
Physiological characteristics: Spinach grows quickly, is susceptible to various pests and diseases, and requires frequent spraying of pesticides to protect plant health.
Uses: Spinach is a common vegetable that is rich in many vitamins and minerals and is known as the king of vegetables. It can be used as an ingredient in food and used in cooking, making salads, etc.
Culture: Spinach has an important place in many cultures and is widely eaten and cultivated. It also appears in some literary works and folk tales.
07 Chili:
Structure: Chili peppers are herbaceous plants with a structure of roots, stems, leaves, and fruits.
Growing environment: Peppers prefer a warm and sunny environment and can grow in different types of soils.
Physiological characteristics: Because pepper plants are short, the fruit is delicate and juicy, and it is susceptible to pests, diseases and microorganisms, so it is necessary to use pesticides frequently to control it.
Uses: Chili peppers are widely used in cooking to flavor and add flavor. It can also be used to make condiments such as chili paste, chili powder, etc.
Culture: Chili peppers are an important condiment and ingredient in many places, and it has different symbolic meanings and uses in different cultures.
08 Tomatoes:
Structure: Tomatoes are a fruit-borne vegetable that has the structure of roots, stems, leaves, and fruits.
Growing environment: Tomatoes are generally grown in warm climates and are usually grown in greenhouses or greenhouses to provide the right temperature and humidity.
Physiological characteristics: In order to promote fruit development, growth regulators are sometimes dotted on the stamens of tomatoes, but this can lead to deformities of the fruit.
Uses: Tomatoes are one of the common ingredients and can be used for a variety of purposes such as raw food, cooking, and making sauces.
Culture: Tomatoes play an important role in the food culture of many countries and are widely used in a variety of dishes and foods.
09 韭菜:
Structure: Leek is a perennial herbaceous plant with a structure of roots, stems, and leaves.
Growing environment: Leeks are highly adaptable and can grow in different types of soils and climates.
Physiological characteristics: The roots of leeks are susceptible to leek maggots, and vegetable farmers often use large doses of pesticides to irrigate the roots in order to kill insects.
Uses: Leeks are often used in cooking, especially in Asia. It can be used in the preparation of foods such as stir-fries, fillings, soups, and dumplings.
Culture: Leeks occupy an important place in the food culture of Asian countries and are widely used in a variety of traditional dishes. It also plays a special role in some folklore and Xi.