2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The issue of nitrates in our food is relevant all year round. However, to take a closer look, we must first know what nitrate compounds actually are.
Nitrates are nitrogen compounds. Nitrogen is an important nutrient for all plants, supporting their proper growth and development. To provide each vegetable and fruit with a sufficient amount of nitrogen, growers fertilize them with natural or artificial fertilizers.
However, when the addition of nitrogen and nitrogen compounds (nitrates) is excessive, excess nitrates accumulate in the plants, which under certain conditions and amounts become harmful and even dangerous to humans.
It is because of the health hazard that everyone has a personal responsibility to eliminate these excess nitrite deposits. Nitrites are especially dangerous. They are formed when a nitrate fruit or vegetable undergoes heat treatment or is simply exposed to a warm place for storage.
When foods rich in nitrates are stored for several hours in conditions of elevated temperature and low or no oxygen, then nitrates are converted into nitrites.
There are a few simple rules that you can use to reduce the nitrate content of vegetables you eat:
- Soak leafy vegetables in cold water for at least half an hour before use. Change the water often;
- It is good to add 1 teaspoon of vinegar or a little baking soda to the water;
- If you do not have the necessary time to soak the vegetables, then wash them thoroughly with cold running water;
- Carrots and potatoes cut in half and soak in cold water for 1-2 hours before eating, also changing the water. During the cooking process, 40% to 80% of nitrates can be removed. For this purpose, the water is discarded.
- A similar practice can be applied to other finely chopped vegetables, but unfortunately this throws away quite important vitamins;
- Cucumbers, gherkins and zucchini must be peeled;
For other plants, it is good to remove the parts that have the highest concentration of nitrates. These are usually cobs, outer leaves (cabbage, Chinese cabbage), peels (cucumbers, zucchini), stalks and tail (cucumbers, beets, turnips).
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