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Soaking vegetables in diluted salt water does not remove bacteria or chemicals as many people mistakenly believe; in fact, it can even cause nutrient loss if soaked for too long.

Many homemakers believe that salt has antiseptic properties, so soaking vegetables before cooking will kill bacteria and remove toxins. However, in reality, salt only inhibits microorganisms at high concentrations. Diluted salt water at home usually has a low concentration, and its antibacterial ability is very limited. Soaking vegetables in this solution does not significantly reduce the amount of bacteria compared to washing with clean water.

Regarding pesticide residue, salt water is also ineffective. Most of these chemicals adhere tightly to the surface or lightly penetrate the epidermis of the leaves and do not dissolve in salt water. Therefore, expecting soaking in salt water to "detoxify" is a mistake.

Furthermore, the habit of soaking vegetables in salt water for too long can have the opposite effect. Under the influence of osmosis, water in the vegetable cells is drawn out, causing the leaves to wilt quickly and lose their crispness. Water-soluble vitamins such as vitamins C and B are also easily lost.

How to wash vegetables safely and effectively

According to experts, the most important rule for cleaning vegetables is the washing process itself, not the soaking solution.

First, remove old and damaged leaves. Use a large basin of water for the initial wash, allowing the soil and sand to settle at the bottom. Then, change the water and wash one or two more times. For vegetables eaten raw (lettuce, herbs), separate each leaf and wash under running water with moderate pressure.

According to Assoc. Prof. Dr. Nguyen Thi Lam - former Deputy Director of the National Institute of Nutrition, the most effective way to wash vegetables to remove parasite eggs is to wash them under running water. The force of the water not only washes away dirt but also dislodges most of the parasite eggs and bacteria firmly attached to the leaves, something that diluted salt water cannot do.

In some cases, diluted salt water can still be helpful. The osmotic pressure of the salt makes it easier to detach some small insects and larvae clinging to the leaves. If desired, you should only soak them briefly for a few minutes before rinsing with clean water.

Alternatively, diluted vinegar is also an alternative. Thanks to its mild acidity, soaking vegetables in vinegar water for a few minutes helps reduce some of the microorganisms clinging to the surface. However, this is only an auxiliary step and cannot replace thorough rinsing under running water.

Using baking soda instead of salt water

Scientific research shows that baking soda is more effective at removing pesticide residues than salt water. Water mixed with baking soda creates a slightly alkaline environment, helping to break down the structure of some agricultural chemicals clinging to the surface of vegetables. Homemakers can mix a teaspoon of baking soda into a basin of clean water, soak vegetables for about 10-15 minutes, then rinse thoroughly under running water. This is a much safer and more effective solution compared to the traditional method of using salt water.