Washing vegetables with salt will cause chemicals to be absorbed back into the vegetables. Instead, do it this way 👇

The act of soaking vegetables and fruits in saltwater only helps inhibit or kill bacteria to a moderate extent, not automatically removing harmful chemicals from food just by placing them in saltwater.

Moreover, soaking vegetables and fruits in saltwater for too long can cause nutrient loss, bruising, and the vegetables will lose their taste when cooked. "The vitamin and mineral content in vegetables and fruits soaked and washed this way will be significantly depleted. Additionally, soaking vegetables for too long can be harmful to health, as dirt may seep back into the produce," said Mr. Thinh.

"Until now, no scientific study has confirmed that saltwater can kill worm eggs, bacteria, etc., let alone remove chemicals from vegetables and fruits as many people believe," affirmed Associate Professor Dr. Tran Hong Con.

Washing Vegetables Properly
Washing vegetables under running water
Nowadays, hygiene is mostly well-controlled. The cultivation of vegetables also applies advanced technology, no longer using fresh manure, but primarily chemical or biological fertilizers.

During the growing process, farmers use various chemicals, so pests, especially worms, are not as prevalent as in the past. Therefore, instead of soaking vegetables in saltwater, you should wash them thoroughly under running water. The flowing water helps wash away dirt, bacteria, and parasites stuck on the surface.

You should hold the vegetables one by one under the running water, using clean hands to scrub off any dirt on the vegetable’s surface, but avoid bruising them. This method of washing under running water helps remove bacteria, parasites, and surface dirt most effectively.

How to Wash Vegetables to Minimize Chemicals
Before cooking, about 1-2 hours ahead, housewives should remove any dirt or sand, rinse the vegetables thoroughly, and then soak them in a basin of water. During this soaking process, if there are any residual chemicals on the vegetables, they will dissolve into the water and be reduced when we eat them.

If there’s time, change the water every 30 minutes. It’s particularly important not to cut or chop vegetables during the soaking process, as that would cause nutrient loss.

The soaking water should be clean water, with no added chemicals or solutions. Before cooking, take the vegetables out and rinse them again with clean water.

Once the vegetables are washed, only then should you chop or cut them, depending on the dish you’re preparing. Soaking vegetables for a few hours helps reduce chemical residues, while a quick rinse only removes surface contaminants.

Blanching Vegetables in Boiling Water Before Cooking

Boiling water can help break down some toxic substances. Therefore, for certain types of vegetables with a risk of pests or chemical contamination, they should be briefly blanched in boiling water. Vegetables like beans, cabbage, and cauliflower are particularly suitable for this method.

Blanching in boiling water can help break down some chemicals and pesticides. To do this, boil enough water for the vegetables, then immerse the vegetables for 1-3 minutes, depending on the type. Afterward, remove them, rinse again, and then proceed to cook or stir-fry, or use them in soups, etc.