What are green foods?

Green foods are green foods. This statement is neither comprehensive nor scientific. The correct concept of green food is safe, nutritious, and pollution-free food. Red apples, black rice flour, white coconut milk, wine, mineral water, etc. without green color are all green foods. The uniformly prescribed green food logo consists of the sun, plant leaves and buds.

What are the green foods?

Among the 49 kinds of green foods, there are 12 kinds of grains and oils, among which representative products include "Deda" brand salad oil and "Hefeng" brand green rice. , "Crescent" brand waxy sweet corn, "Songhuajiang" brand green rice, "Jinsui" brand green rice.

There are 14 kinds of vegetable green foods, among which the representative products are 10 kinds of green foods such as tomatoes, cucumbers, green peppers, kidney beans, cabbage, green onions, and radishes produced by Changchun Xingfu Agricultural Industry and Commerce Company.

There are three kinds of green fruit foods, the representative product of which is the grapes produced by Changchun Green Garden Hongda Agricultural, Industrial and Commercial Company.

There are 17 kinds of green foods such as meat, poultry, eggs and milk, among which representative products include chicken series products produced by Jilin Deda Co., Ltd., "Jingyuetan" brand sterilized fresh milk, "Tian" brand active milk, Yogurt and pasteurized milk.

There are three kinds of green food in the beverage category, among which the representative products are "Yinpu" brand beer and "Overseas" brand purified water. The China Green Food Development Center recently issued a notice on the application of green food for fried instant noodles and pickled vegetables:

1. In view of the current production technical conditions of fried instant noodles, it is inevitable to It will produce toxic polycyclic aromatic hydrocarbons, especially benzo(a)pyrene; some chemical synthesis additives must be added to produce instant noodles, which conflicts with the requirements of green food standards; the ingredients of instant noodles are diverse and complex, and it is difficult to determine the origin of the raw materials. Monitor environmental quality. Therefore, it was decided to suspend the acceptance of green food declarations for fried instant noodles.

2. Although pickles will produce nitrite during the pickling process, as long as you choose the vegetable varieties, master the pickling process, and ensure good sanitary conditions, the nitrite content in the finished product will be reduced. It can be completely controlled within the safety indicators. Therefore, finished products such as pickled vegetables that meet the following conditions can be accepted to apply for Class A green food: ① The raw materials are non-leaf vegetable products;

② The raw vegetables must be processed in time after harvesting and kept at room temperature. The storage and transportation time under refrigerated conditions shall not exceed 48 hours, and the storage and transportation time under refrigerated conditions shall not exceed 96 hours;

③ Chemical synthetic additives shall not be used in pickles;

④Manufacturer GMP regulations must be implemented;

⑤The nitrite content of finished pickled vegetables must be less than 4mg/kg.

Reference: Baidu

Which foods in life are green foods

Many people think that healthy food is separated from the word "food" I don’t understand the concept of eating just to get more nutrition. I would like to know what items are most commonly chosen by ordinary people when they want to supplement some healthy food? 96 votes were chosen for vitamins and minerals, accounting for the total number of votes. 37.5%.

Those who would choose materia medica (such as echinacea, ginkgo, hypericum...) had 22 votes, accounting for only 8.6% of the total votes.

There were 54 votes for concentrated phytochemicals (such as grape seeds, bilberry, flavonoids...), accounting for 21.1% of the total votes.

Those who would choose functional foods (such as fish oil, evening primrose oil, propolis...) had 84 votes, accounting for 32.8% of the total votes.

Milk, a globally recognized nutritional source of health food editor's life: per 100 grams of milk contains 3.5 grams of protein, 4.0 grams of fat, 5 grams of carbohydrates, 120 mg of calcium, 93 mg of phosphorus, and 0.2 mg of iron. , thiamine 0.04 mg, riboflavin 0.13 mg, niacin 0.2 mg, vitamin A42 mg, vitamin C1 mg. The lysine content in milk protein is second only to eggs, and the cholesterol content is only 16 mg per 100 grams.

Best vegetables: Sweet potatoes are rich in vitamins and are anti-cancer experts, ranking first among all vegetables. Followed by asparagus, cabbage, cauliflower, celery, eggplant, beet, carrot, shepherd's purse, kohlrabi, enoki mushroom, potherb, and Chinese cabbage.

The best fruits: papaya, strawberry, orange, mandarin orange, kiwi, mango, apricot, persimmon and watermelon.

Best meat: The chemical structure of goose and duck meat is close to that of olive oil, which is good for the heart. Chicken is known as "the best source of protein".

The best brain-boosting foods: spinach, leeks, pumpkin, onions, cauliflower, bell peppers, peas, tomatoes, carrots, green vegetables, garlic sprouts, celery and other vegetables, walnuts, peanuts, pistachios, cashews, Nut foods such as pine nuts, almonds, and soybeans, as well as brown rice, pork liver, etc.

Best soup: Chicken soup is the best, especially hen soup, which also has the effect of preventing and treating colds and bronchitis, and is especially suitable for drinking in winter and spring.

The best cooking oils: corn oil, rice bran oil, sesame oil, etc. are especially good. It is better to mix vegetable oil and animal oil in a ratio of 1:0.5.

Best tea: green tea; green tea helps prevent radiation

Healthy foods can be divided into nutritional supplements, antioxidants (life extension), and men’s weight loss types according to their functions. , auxiliary treatment type, etc. Among them, the health function of nutrient supplements is to supplement one or more nutrients necessary for the human body. Functional health foods, on the other hand, exert specific and special regulatory functions through their functional ingredients.

In short, no matter what type of health food it is, it is for the purpose of health care. It cannot be quick-acting and needs to be taken for a long time to benefit.

Common health foods

Milk, the nutritional source of life: Each 100 grams of milk contains 3.5 grams of protein, 4.0 grams of fat, 5 grams of carbohydrates, 120 mg of calcium, 93 mg of phosphorus, Iron 0.2 mg, thiamine 0.04 mg, riboflavin 0.13 mg, niacin 0.2 mg, vitamin A 42 mg, vitamin C 1 mg. The lysine content in milk protein is second only to eggs, and the cholesterol content is only 16 mg per 100 grams.

In fact, the North American natural medical system does not limit the ingredients used to improve health to any type of healthy food. Taking an appropriate amount of vitamins every day can prevent chronic diseases and improve stress resistance. However, Folic acid (vitamin B9), which is 2-5 times the recommended daily nutrient RDA, can be used to reduce homocysteine ??in the blood, effectively reducing the progression of arteriosclerosis and coronary heart disease; again, it is favored by the Chinese Let’s talk about functional foods! Taking one or two pills of deep-sea fish oil or garlic essence every day can reduce the incidence of cardiovascular disease, but it has no effect on disease treatment and control. However, if you take it every day, it contains about two grams of omega-3 polyunsaturated Fatty acids (about 6-7 grains of natural deep-sea fish oil) can reduce the probability of asthma and allergies, and delay the rate of renal failure in patients with autoimmune diseases... High doses of propolis and garlic essence are also antiviral and bactericidal effect, which can effectively accelerate the recovery rate of infectious diseases and even prevent infection. Therefore, if healthy food is used properly, it can not only prevent diseases, but also improve health conditions, promote the recovery rate of diseases and improve the control of chronic diseases. Effectiveness. ...

What are green foods and what are they? 30 points

Green food in China is a general term for safe, high-quality, nutritious food that is pollution-free. It refers to pollution-free, pollution-free, safe, high-quality and nutritious food that is produced according to a specific production method and has been recognized by relevant national specialized agencies and is allowed to use the green food label.

Among the 49 kinds of green food, there are 12 kinds of grains and oils, among which the representative products include "Deda" salad oil, "Hefeng" rice, "Crescent" waxy sweet corn, and "Songhuajiang" Rice, "Jinsui" rice.

There are 14 kinds of green foods in the vegetable category, among which the representative products are more than 10 kinds of tomatoes, cucumbers, green peppers, kidney beans, cabbage, green onions, radishes and other green foods produced by Changchun Xingfu Agricultural and Industrial Commercial Company.

There are three kinds of green food in the fruit category, the representative product of which is the grapes produced by Changchun Green Garden Hongda Agricultural, Industrial and Commercial Company.

There are 17 kinds of green food in the category of meat, poultry, eggs and milk, among which representative products include chicken series products produced by Jilin Deda Co., Ltd., "Jingyuetan" sterilized fresh milk, "Tian" active milk, yogurt and Sterilize fresh milk and other green foods.

There are three kinds of green food in the beverage category, among which the representative products are "Yinpu" beer and "Overseas" purified water.

What foods does green food include?

Overview of green food standards

Green food standards are issued by the Ministry of Agriculture and are mandatory national industry standards. It must be followed and the technical documents must be based on when green food quality certification. Green food standards are formulated by applying scientific and technological principles, combining green food production practices, and drawing on relevant advanced standards at home and abroad.

At present, green food standards are divided into two technical levels, namely AA-level green food standards and A-level green food standards.

AA-level green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and no chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and harmful substances are used in the production process. Production materials that are not harmful to the environment and human health, but through the use of organic fertilizers, green manure planting, crop rotation, biological or physical methods and other technologies to fertilize the soil, control diseases, pests and weeds, and protect or improve product quality, thereby ensuring that product quality is green Food product standard requirements.

Class A green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and the production process strictly follows the guidelines for the use of green food production materials and production operating procedures. *** Use Limited chemical synthesis of production materials, and active use of biological technology and physical methods to ensure product quality meets the requirements of green food product standards.

Pollution-free food standard system

China Food Business Network 2006-01-18 15:19:00

Pollution-free food standards mainly include the pollution-free food industry standards and national standards for agricultural product safety and quality, both of which were promulgated at the same time. The pollution-free food industry standards are formulated by the Ministry of Agriculture and are the main basis for the certification of pollution-free agricultural products; the national standards for the safety and quality of agricultural products are formulated by the General Administration of Quality and Technical Supervision, Inspection and Quarantine.

1. Pollution-free food industry standards

Establishing and improving the pollution-free food standard system is an important part of comprehensively promoting the "Pollution-free Food Action Plan" and also developing pollution-free food. , prerequisites for management work. The Ministry of Agriculture formulated and issued 73 pollution-free food standards in 2001, formulated 126 pollution-free food standards and revised 11 pollution-free food standards in 2002, and formulated 112 pollution-free food standards in 2004. Pollution-free food standards include environmental standards of origin, product quality standards, production technical specifications and inspection and testing methods. The standards involve more than 120 varieties (categories) of agricultural products, most of which are vegetables, fruits, tea, meat, eggs, milk, and fish. and other “vegetable basket” products that are relevant to the daily lives of urban and rural residents.

Pollution-free food standards take full-process quality control as the core, and mainly include three aspects: environmental quality standards of origin, production technology standards and product standards. Pollution-free food standards are mainly formulated with reference to the framework of green food standards.

1. Environmental quality standards for pollution-free food production areas

The production of pollution-free food is first restricted by the quality of the regional environment, that is, it can only be produced in agricultural production areas with a good ecological environment. High quality, safe and pollution-free food. Therefore, environmental quality standards for pollution-free food production areas stipulate various indicators and concentration limits for the air, farmland irrigation water quality, fishery water quality, livestock and poultry breeding water and soil in the production area, as well as concentration limits. First, it emphasizes that pollution-free food must be produced from good sources. Ecological environment areas to ensure the pollution-free and safe final products of pollution-free food; secondly, to promote the protection and improvement of the environment where pollution-free food is produced.

The main difference between environmental quality standards for pollution-free food production areas and environmental quality standards for green food production areas is: different environmental standards have been formulated for different varieties of the same type of pollution-free food products, and there are no or differences between these environmental standards. There is a very small difference, and its indicators mainly refer to the environmental quality standards of the green food production areas; green food is a common environmental standard for the same type of products, which is more operable.

2. Technical Standards for the Production of Pollution-Free Food

The control of the production process of pollution-free food is a key link in the quality control of pollution-free food. The technical operating procedures for the production of pollution-free food are based on crop types, The types of livestock and poultry and the production characteristics of different agricultural areas are formulated separately to guide pollution-free food production activities and standardize pollution-free food production, including technical operating procedures for agricultural product planting, livestock and poultry raising, aquaculture and food processing.

Units or individuals engaged in the production of pollution-free agricultural products shall use agricultural inputs in strict accordance with regulations. It is prohibited to use agricultural inputs that are banned or eliminated by the state.

The main difference between the technical standards for the production of pollution-free food and the technical standards for the production of green food is: the technical standards for the production of pollution-free food are mainly the technical regulations for the production of pollution-free food. Only some products have guidelines for the use of production materials. Production technical specification standards are only used for product certification...

What is green food? What are the benefits of green food?

Green food in China is a general term for safe, high-quality and nutritious food that is pollution-free. It refers to pollution-free, pollution-free, safe, high-quality and nutritious food that is produced according to a specific production method and has been recognized by relevant national specialized agencies and is allowed to use the green food label.

Green food is good for eyesight and helps relieve nerve and muscle tension. It is suitable for people who are irritable, anxious, impatient, and have high blood pressure.

Fresh green fruits and vegetables are rich in chlorophyll, which helps promote metabolism, relieve fatigue, and enhance the body's self-regulation ability. Traditional Chinese medicine believes that green food is related to the health of the liver.

Eating more green food is beneficial to the liver's hematopoiesis, helps cell regeneration, and prevents cell aging. At the same time, it can also help reduce cholesterol in the blood. For people who like to drink, if they can insist on eating green food, it will help maintain liver function. Green foods help remove waste from the lungs, clean the gastrointestinal tract, and provide oxygen and nutrients to smokers' lung cells.

We often see green foods, such as the green tea we drink and the vegetables we eat.

Hope this helps.

Which fruits are green foods?

Green food is actually a regulation. It is recognized by professional institutions or relevant departments as green foods produced in a certain area. Therefore, in the recognized area The food produced is all green food, that is, green food has regional characteristics

How many types of green food are there?

Generally speaking, the category that can apply for the use of green food labels is food, such as grain and oil, aquatic products, fruits, beverages, tea, livestock, poultry, egg and milk products, etc. Including:

(1) Most products in categories 5, 29, 30, 31, 32, and 33 divided by national trademark categories can apply for certification;

(2 ) Newly developed products registered with the word "food" or "health" can apply for certification;

(3) Products announced by the Ministry of Health as both drugs and food can apply for certification;

(4) Applications for fried instant noodles, leafy vegetable pickles (salted products), ham sausages and products with unclear action mechanisms (such as slimming tea) will not be accepted for the time being;

(5) Green Food Reject genetically modified technology. Any products produced (raised) and processed from genetically modified raw materials will not be accepted.

The other category is production materials, which mainly refers to material inputs in the production of green food, such as pesticides, fertilizers, veterinary drugs, aquaculture drugs, food additives, etc.

Food production enterprises and production areas with certain production scale, production facility conditions and technical assurance measures can also apply for green food bases.

What are the green foods?

Products that are eligible to apply for the green food label include the following five categories.

Green food

The first is meat, non-live poultry, game, gravy, aquatic products, canned food, pickled and dried fruits and products, pickled and dried vegetables, eggs, milk and dairy products, Edible oils and fats, salads, edible pectin, processed nuts, dried fungi products, food protein; second, coffee, coffee substitutes, cocoa, tea and tea substitutes, sugar, candy, sugar, honey, syrup and non- Medical nutritional foods, pastries, dairy products and other grains, flour products, puffed foods, soy products, edible starch and its products, drinking ice, ice products, salt, soy sauce, vinegar and other condiments, yeast, edible flavors, spices, Household meat tenderizers, etc.; third, unprocessed forestry products, unprocessed grains and agricultural products (excluding vegetables and seeds), flowers, gardening products, grass and trees, live organisms, unprocessed fruits and dried fruits, fresh vegetables, seeds , animal feed (including non-medical feed additives and fattening agents), malt, animal habitat supplies; fourth, beer, mineral water and soda and other non-alcoholic beverages, fruit drinks and juices, solid drinks, syrups and other beverages Preparations; 5. Alcoholic beverages (except beer).

What is green food? What are they?

Green food does not refer to food that is green in color. China’s general term for pollution-free, safe, high-quality, nutritious food. Similar foods are called organic foods, ecological foods, and natural foods in other countries. In May 1990, the Ministry of Agriculture of China officially stipulated the names, standards and labels of green foods. Standards stipulate: ① The origin of the product or product raw materials must comply with the ecological environment standards of green food. ② Crop planting, livestock and poultry raising, aquaculture and food processing must comply with green food production operating procedures. ③ Products must meet the quality and hygiene standards of green food. ④ Product labels must comply with the relevant regulations in the "Green Food Label Design Standard Manual" formulated by the Ministry of Agriculture of China. The logo of green food is a green circular pattern with the sun at the top and leaves and buds at the bottom. The meaning of the logo is protection. Relevant disciplines: Ecology (first-level subject); Agricultural ecology (second-level subject) 1. The origin of products or product raw materials must comply with green food ecological environment quality standards;

2. Crop planting, livestock and poultry raising , aquaculture and food processing must comply with green food production operating procedures;

3. Products must comply with green food standards;

4. Product packaging, storage and transportation must comply with green food packaging Storage and transportation standards. Edit this paragraph standard Green food standard is a recommended agricultural industry standard (NY/T) issued by the Ministry of Agriculture. It is a standard that green food production enterprises must comply with.

Green food standards are divided into two technical levels, namely AA-level green food standards and A-level green food standards.

Green food standards are based on the whole-process quality control concept of "from land to table" and consist of the following four parts:

Green food origin environment standards, namely "Green Food Origin Environment" Technical Conditions" (NY/T 391)

Green Food Production Technical Standards

Green Food Product Standards

Green Food Packaging, Storage and Transportation Standards Edit this paragraph to generate After the Second World War, developed countries such as Europe, the United States and Japan successively realized agricultural modernization on the basis of industrial modernization. On the one hand, this has greatly enriched the food supply of these countries, but on the other hand, serious problems have arisen, that is, with the continuous and large input of agricultural chemicals into farmland, harmful chemicals have passed through the soil and water and passed through the biological environment. It accumulates in the body and enters crops, livestock and poultry through the food chain, causing food contamination and ultimately harming human health. It can be seen that agriculture that relies too much on chemical fertilizers and pesticides (also called "petroleum agriculture") will cause harm to the environment, resources and human health, and this harm is hidden, cumulative and long-term.

In 1962, Ms. Rachel Carson of the United States took the measures taken to eliminate beetles that damaged elm trees in East Lansing, Michigan, as an example, and disclosed the various ways in which the pesticide DDT harms other organisms. Condition. The city sprayed trees with DDT in large quantities. The leaves fell to the ground in the fall, and worms ate the leaves. After the earth returned to spring, the robins ate the worms. After a week, almost all the robins in the city died.

In her book Silent Spring, Ms. Carson wrote: “The world is widely contaminated by insecticides. The chemicals have invaded the water that everything depends on, seeped into the soil, and spread a harmful film on plants... ...has caused serious harm to the human body. In addition, there are terrible sequelae that may not be detected within a few years, and may even have genetic effects that cannot be detected for several generations.” Ms. Carson’s conclusion is undoubtedly. It sounded a wake-up call to the whole world.

In the early 1970s, the "organic agriculture" trend that spread from the United States to Europe and Japan, aiming to limit excessive input of chemical substances in order to protect the ecological environment and improve food safety, influenced many countries. Some countries have begun to take economic measures and legal means to encourage and support the development and production of pollution-free food in their own countries. Since the United Nations Conference on Environment and Development held in Rio de Janeiro in 1992, many countries have started from agriculture and actively explored sustainable agricultural development models to alleviate the severe pressure caused by petroleum agriculture on the environment and resources. Developed countries such as Europe, the United States, Japan and Australia and some developing countries have accelerated research on ecological agriculture. In this international context, our country has decided to develop pollution-free, safe, high-quality nutritious foods and name them "green foods". Edit this paragraph grading standards: Distinguish between A level and...