Autumn abundance of fruits and vegetables allows you to review the eating habits in the direction of increasing the consumption of nature's gifts.Assorted fruits and salad vegetables tasty and healthy, but do not forget that these vitamins dishes may contain nitrates.
called nitrate salts of nitric acid, extracted from the soil by plants during growth.These salts are absolutely harmless, but only until such time as they do not fall into our body.Getting into harmless nitrates in vegetables are converted into nitrites are extremely unsafe, able to block cellular respiration.Most nitrate is in the early early vegetables and herbs, t. To. To accelerate the maturation of the increased rate of use of fertilizers based on nitrogen introduced into the soil.It should be borne in mind that the content of nitrates in vegetables grown in greenhouses, are generally higher than those grown in the open field.
size - this is important!Most nitrates are found in beets, radishes and cabbage.Least of all the salts of nitrogen contained in the eggplant, bell peppers, tomatoes, green peas, and garlic.The size of the fetus is directly proportional to the content of nitrates.Nitrates in ripe vegetables contain fewer than unripe.Heat treatment can significantly reduce their number.Careful washing of fruits reduces nitrates in vegetables by 10 - 15%.When cooked potatoes and 50 percent of nitrates is in the broth, and the same happens with the beets and carrots, and cabbage.Roasting reduces nitrates in vegetables by 15 per cent, and deep-frying - to 60. But the champion of the destruction of nitrates is steaming!
canned and pickled vegetables have lower levels of nitrates compared to the fresh fruit.The process of fermentation reduces the content of 2-3.But fresh vegetable juices are different even higher levels of nitrogen salts than the original roots.
Forewarned - is forearmed!
- peeling root vegetables have any halfway reduces the amount of nitrogen salts.
- Cabbage stalk, cover sheets and thick veins of the leaves to be removed.
- core carrot contains the highest amount of nitrates, as well should be cut from the ends of the carrots.
- boiled beets should be pre-peeled, and the tip apex.
- The tops of the courgettes and cucumbers contain the least amount of nitrates, and fruit stems - the greatest.
- Leeks accumulate nitrates down in the white of the vegetable.
- soaked, pre-washed greens, peeled stalks are also different reduced levels of nitrates.
- Radish elongated contains more nitrogen salts than radish circular shape.
- Early watermelons ripen prematurely due to the large amount of fertilizer applied to soils.When eating these berries is better to refrain from careful defoliation slices.
- storing fruits and vegetables at the correct temperature (e.g. in a refrigerator) also contributes to the prevention of transition to dangerous nitrites nitrates.Spoiled, rotten fruit should not be consumed in any case!
best to solve the above problems of nitrate-tester!This small size measuring nitrates in vegetables can measure their level of fresh fruit.All you need to do - to pierce the skin of the fruit tester.Will lead to a color display digits nitrate content in vegetable audited.In addition, the device memory contains rules on the content of nitrates for 30 types of fruit.
