Washing vegetables before cooking

Why washing is essential

a. Green leafy vegetables often contain:

1. Dust, mud and sand
2. Pesticide residues
3. worms, insects or eggs

b. If not properly washed, these can cause:

1. Diarrhoea, vomiting, parasitic infections
2. Exposure to harmful chemicals

What unwashed or poorly washed vegetables can lead to:

1. Poor nutrient absorption- Many leafy vegetables are sprayed with chemicals. If not washed off, pesticides interfere with digestion and gut health. This can damage the intestinal lining, making it harder for the body to absorb vitamins and minerals.
2. Infections: Unwashed vegetables may have eggs of worms, bacteria like E. coli and salmonella. These can cause diarrhoea or intestinal infections, especially in children.
3. Appetite loss in children: Unwashed vegetables can cause mild to severe infections in children which in course will lead to illness and children will gradually lose their desire to eat.

Correct methods of washing green vegetables

1. Wash utensils, buckets and hands before starting. It prevents cross contamination.
2. Sort and discard yellow, wilted, or damaged leaves.
3. Remove thick stems or roots if not being used.
4. Soak in a clean bucket of water for 5-10 minutes.
5. Lift greens out (do not pour out), so that dirt stays behind.
6. Repeat rinse in clean water 2-3 times, until no visible dirt remains.
7. Drain well in a clean sieved container.
8. Optional (Add a pinch of salt or vinegar to the first rinse to remove surface pesticide residues or small insects.

4. Common mistakes to avoid