Vegetables should be washed before consumption. Is it enough to just wash it under running water or is it good to soak it in it?
Raw vegetables fresh from the garden, market or grocery store must be cleaned well before they can be prepared or eaten. Soaking raw vegetables has some advantages, but also disadvantages.
The choice of what to do depends on which vegetable you are cleaning, as well as its general condition.
Cleaning vegetables
The University of Minnesota recommends washing vegetables under running water to avoid soaking them in their own impurities. However, in some cases, because of stubborn dirt, you have to soak the vegetables to reach every nook and cranny. If you have decided to do this, rinse the vegetables thoroughly under water before use.
Revival of vegetables
Despite your best efforts, some vegetables wilt or become mushy before you can eat them. Soaking fresh fruit and vegetables in water can revive them and make them tastier or, if done before storing, keep them in the fridge longer. Soaking lettuce in cold water will help revive the soft lettuce leaves.
Loss of vitamins
One of the concerns with irrigating vegetables is the loss of nutrients. Water-soluble vitamins can be leached or destroyed during storage and preparation. Vitamin C and members of the B group of vitamins are water soluble, and although nutrient loss may be minimal when soaking raw vegetables, soaking will reduce the amount of these essential vitamins.
Water-soluble vitamins are not stored in the body, so you must get them through your diet every day.
Effect on taste
Soaking vegetables means that the vegetables absorb some of the liquid. In some cases, such as with onions, this can actually increase or enhance the flavor. However, in other cases, such as mushrooms, soaking dilutes the flavor of the vegetable, making it not an ideal cleaning solution.
It's generally safe to soak leafy greens and vegetables—like lettuce and onions—and vegetables with a thick outer skin, like winter squash. Wash vegetables with more holes, such as celery, peeled carrots and mushrooms, under running water. Washing vegetables in room temperature water that is slightly warmer than the vegetables themselves will prevent water and bacteria from being absorbed into the vegetables.
