Some of us wash vegetables with water before getting them onto the cutting board and some of us scrub away furiously to rid it of germs and pesticides. So how do you make sure you clean it and at the same time not lose out on those nutrients? The key is to adopt a step-by-step approach.
The Groundwork
- Maintain clean worktops, utensils, and thereby, a cleaner kitchen.
- Wash kitchen towels regularly to prevent germ build-up
- Wash your hands thoroughly
- Clean under your nails before cutting vegetables
- Rid the produce of dirt and other particles with a preliminary wash
Soak and scrub
- Stay away from soap and detergent to wash your fresh produce
- Soak in domesticated cold water
- Rinse soaked vegetables after 5 minutes
- Use your hands with vegetables like cauliflower, broccoli, and lettuce, and clean their gaps and layers
- Use a colander and lots of cool running water on more delicate vegetables
- Dry vegetables carefully with paper napkins to prevent wilting and spoilage
Great-looking and great-tasting food is wonderful indeed, but what will save your stomach is the right washing you give your vegetables!