Pollution-free vegetables refer to commercial vegetables whose toxic and harmful substance residues are controlled within the limits specified by national standards. That is to say: vegetables do not contain highly toxic and high-residue pesticides banned by the state, and other pesticide residues do not exceed standards; the nitrate and nitrite content in vegetables does not exceed standards; the content of heavy metals such as lead and cadmium in vegetables does not exceed standards.

Green food refers to: pollution-free, safe, high-quality, nutritious food that follows the principle of sustainable development, is produced according to specific production methods, is certified by a specialized agency, and is permitted to use the green food mark. Green food is divided into two types: A grade and AA grade, with AA grade being higher than A grade.

Organic food refers to: no chemical pesticides, chemical fertilizers, chemical preservatives and additives are used in production and processing, and no genetically engineered organisms and their products are used. Therefore, it is truly natural, pollution-free and rich. Nutritious, high-quality, safe, environmentally friendly and ecological food.

The main difference between the three is: the use of pesticides, chemical fertilizers, hormones and other synthetic substances during the production and processing of organic food is absolutely prohibited, and the use of genetic engineering technology is not allowed. Green food generally allows limited use of chemically synthesized production materials, but strictly requires that no chemically synthesized substances harmful to the environment and health be used in the production process.