Vegetables that meet the "green food" standard are green vegetables. "Green food" refers to the general term for pollution-free, safe, high-quality and nutritious food that is licensed by a specialized agency and uses the green food mark. Since things related to environmental protection are usually labeled as "green", in order to highlight that this kind of food comes from a good ecological environment, it is named green food. Green food must meet the following conditions: 1. The origin of the product or product raw materials must comply with the ecological environment standards for green food formulated by the Ministry of Agriculture; 2. Crop planting and food processing must comply with the green food production operating procedures formulated by the Ministry of Agriculture; 3. The product must Comply with the green food quality and hygiene standards set by the Ministry of Agriculture; 4. The outer packaging of the product must comply with the national general food labeling standards and comply with the specific packaging, decoration and labeling regulations for green food.

Organic vegetables refer to the production process of vegetables that does not use chemically synthesized pesticides, chemical fertilizers, growth regulators, feed additives and other substances, as well as genetic engineering technology and its products, but follows the laws of nature and ecological principles. , an agricultural production method that adopts a series of sustainable agricultural technologies, coordinates the balance of planting and breeding, and maintains the continued stability of the agricultural ecosystem. This is the highest goal pursued by vegetable production and also expected by people.

There is also a pollution-free vegetable. Pollution-free vegetables refer to vegetables that are not contaminated by harmful substances, that is, commercial vegetables do not contain certain toxic substances that are not allowed to be contained, while some unavoidable harmful substances must be controlled within the allowable range to ensure people's safety. Safe to eat. Pollution-free fruits and vegetables must meet the following conditions: (1) Pesticide residues do not exceed the standard: Pollution-free fruits and vegetables do not contain banned highly toxic pesticides, and other pesticide residues do not exceed the allowable standards. (2) Nitrate content does not exceed the standard: The nitrate content in edible fruits and vegetables does not exceed the allowable standard, which is generally controlled below 432 ppm. (3) The content of harmful substances such as "three wastes" (waste gas, waste water, waste residue) does not exceed the standard: pollution-free fruits and vegetables must avoid harm caused by environmental pollution, and the content of harmful substances such as "three wastes" and waste protozoa in commercial vegetables does not exceed the allowable standard. quantity. The highly toxic pesticides banned by the state include: methamidophos, parathion (1605), methyl parathion, systemic phosphorus (1059), monocrotophos, phorate (3911), phosphorus amine, omethoate , isosaphos-methyl, fenitrophos, aminophos, methophophos, terbuphos, methylthiocycline, aldicarb, carbofuran, lindane and other highly toxic and highly toxic pesticides as well as hexagonal 6. High-residue pesticides such as DDT.

The relationship between the three is: organic vegetables > green vegetables > pollution-free vegetables. The development trend of vegetable production is: general vegetables → pollution-free vegetables → green vegetables → organic vegetables.