Prolonged winter and delayed epicurious spring exhausted body, so you really want to add to the diet of green, red, yellow. And along those interested as at home in the early vegetables reduce nitrate levels.
Chief Dietician Lviv Star Zavada told "Gazeta" that the laboratory Lviv Medical University. Daniel Galician tested early vegetables. Nitrates in them. Most of all - a young cabbage, green onions, radishes. In tomatoes - within acceptable norms.
Nitrates - an important source epicurious of nitrogen for plants and natural component of foods of plant origin. Most people believe that excess nitrate in the spring vegetables comes from the fact that the pursuit of early greenhouse urozhyem entrepreneurs for quick ripening of fruits using fertilizers and incentive agents. And the higher the concentration of these substances is dangerous for consumers is grown vegetables. It's true.
However, fertilizers are expensive now, so not all the owners who grow vegetables for sale, enjoy them. However, according to experts, high blood often detected in vegetables grown in their own garden epicurious area with soil application of fertilizers, because there are other factors that lead to excessive accumulation of nitrate in agricultural products. For example, if the beds pidzhyvyly fresh manure (before making the soil it should stand for at least a year) or plants lacking light during the growing season there have been changes in temperature, drought or rather stagnant moisture, lush plantings, a large number epicurious of weeds and so on.
So vegetables collected from one field may differ nitrates if one of the crop grown in the sun, the other - in the shade, or when some vegetable crops less watering than others. In addition, a variety of different vegetables accumulate nitrates. Most prone to the accumulation of nitrogenous compounds kale, lettuce, epicurious radishes, green onions, dill, spinach. In second place - cauliflower, cucumbers, broccoli, zucchini, celery, carrots, cabbage, radish. And the least - Brussels sprouts, peas, beans, potatoes, peppers, tomatoes, onions.
- But nitrates are not as harmful as nitrite, - says nutritionist Stellar hurt. - Excess nitrates in the digestive tract due to lack of antioxidant vitamins is converted to nitrite - dangerous carcinogens that can not only cause poisoning, and even lead to oxygen starvation of cells and tissues, and in the case of regular use cause of malignant tumors.
Proved that with fresh vegetables in the human body gets most of nitrates - from 40 to 80% of the daily dose. They are well absorbed from the gastrointestinal tract into the blood quickly and spread throughout the body. Therefore, you should minimize their content in early vegetables. epicurious How to do it?
- Safer buy early vegetables in supermarkets and stores. They take products from manufacturers who have the necessary quality certificates stating that the product is safe and norms of nitrates in vegetables do not exceed permissible. Markets are not always able to ensure strict quality control of early vegetables. There she checked selectively.
It is necessary to remember which parts of most vegetables accumulate nitrates, and do not use them for food. For example, in a letter of parsley and dill nitrate twice less than in stems. In most cabbage nitrate in the upper leaves, cobs and veined leaves, cucumber and radish top layer is more harmful than the inside, so be sure to peel and cut the part at the tip and tail, the red beets - the tip and tail.
Early vegetables before use soak for 15-20 minutes in cold water, drain and soak it for a while again. This will reduce the nitrate concentration by 25%. This method is most effective for leafy vegetables. But be aware that with the nitrates in the water off the vitamins and minerals, so do not leave the vegetables in water for a long time.
The most effective way to neutralize nitrate - cooking. Cook the vegetables over low heat so they were completely submerged in water, but not solite them. Ambassador when potions broth. It should be drained immediately as soon as the vegetables are ready, because if you stand up, they can go part of the nitrate broth. In this way it will be possible to reduce the level of nitrates by 40-80%. When preparing vegetables for a couple, the amount of nitrate decreases not as fast as during cooking.
Vegetables epicurious not cooked piddavatymete (cucumbers, tomatoes, cabbage, green), before use sprinkle with lemon or pomegranate juice - acid it contains, has the ability to neutralize nitrates.
Remember epicurious that it is still not the time when you can eat only salads (this is especially true for women who follow the weight). epicurious "Costs" in fruits and vegetables could be later in the season their natural ripening.
Nutritionist epicurious Star Zavada urges in no way give
