We know that vegetables can be eaten all year round, but these vegetables contain a lot of pesticide residues, so we will wash the vegetables before cooking, but you know that there are a lot of pesticide residues in some vegetables of.

Cabbage: Chinese cabbage, Chinese cabbage, green vegetables;

Green leafy vegetables: celery, leaf lettuce, and oiled wheat;

Solanum: pepper, eggplant;

Beans: kidney beans, beans;

Root vegetables: radish;

Melons: cucumber, bitter gourd;

Onions and garlic: chives;

Edible fungus: Pleurotus ostreatus; yam potato: potato.

From the variety point of view, different vegetable varieties have different passing rates. The qualified rate of beans was the lowest, followed by leafy vegetables and solanaceous fruit. The pass rate from low to high was in order of legumes< Solanum <yield <green leafy vegetables><br>potato roots <onion garlic <melons, edible fungi. Among them, aquatic vegetables, perennial vegetables, wild vegetables, sprouts, and others (including corn, peanuts, etc.) are the most reassuring, with a pass rate of 100.00%.

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