Weather is getting hot, the food more abundant. Every year, many people infected because of food problems, most of them are caused by eating vegetables or cold dishes, and nitrite in vegetables is likely to be more harmful than an ingredient in pesticides.
Due to excessive application of nitrogen fertilizer, nitrate content in vegetables are often high, after conversion to nitrite, and protein decomposition products may be synthesized N-nitrosamines, such as gastric cancer induced hazards. The survey found that about 80% of dietary nitrite from vegetables.
Nitrite from vegetables need to do the following points.
Do not soak vegetables when
After a lot of people buy vegetables for fear of the surface of the pesticides, like on the water or salt water soak for 20 minutes about half an hour. But a recent national study shows that compared and rinsing vegetables, bulb vegetables will increase the nitrite in vegetables, and wash with detergent and then rinse clean, and the nitrite content in vegetables with water and soak for 20 minutes less than the samples. Leaves can also make a long soak damage, loss of nutrients increases.
Best frozen greens
Freshly picked little nitrite content of fresh vegetables. Vegetables stored at room temperature for 1-3 days, nitrite peak; refrigerated ,3-5 days to reach the peak. Spinach, cabbage and other green leafy vegetables, particularly large amount of nitrite, the effect of the refrigerator storage at room temperature for storage is much better, and best eaten in two days. As for the cucumber and potato, the differences are not so obvious. Small changes in frozen storage.
However, long-term storage of Chinese cabbage after storage for several days, in which instead of nitrate and nitrite content decreased, probably because of nutrient loss during storage and transformation of nitrogen compounds for other reasons. Therefore do not worry about nitrite cabbage Dongchu problem.
Riga garlic salad
Salad vegetables, add garlic and lemon juice will help to improve security, because the garlic can reduce the content of nitrite, and organic sulfur compounds in garlic, lemon juice, the vitamin C and other reducing substances are able to blocking the synthesis of N-nitrosamines carcinogenic nitrites. Onions, ginger, garlic, hot pepper sauce are beneficial to reduce the nitrite content.
Save as little as possible before turning cooking
After fried vegetables go far, there is also the issue of increased nitrite content, which is the result of microbial activity. Many bacteria have nitrate reductase, to the nitrate reduction to nitrite, to content increased.
If you can set aside immediately after cooking a, no flip, save them into the refrigerator as soon as possible, the next morning still very small increase of nitrite.
Vegetables can be boiled in boiling water
If the vegetables in boiling water first boiled, usually more than 70% removal of nitrite. Billy had to keep vegetables in the fridge the next day, the nitrite content is minimal, do not have to worry about their safety. Billy first cooked green leafy vegetables, fish and enlarging flat plate, cool to room temperature, packed in a box in the fridge. This 24-hour fully without worrying about storage.
The following four kinds of food should be careful
Risk Factors: The biggest problem is the sushi parasite flatworms and roundworms. Green mustard dipping sauce or juice may have a slight bactericidal effect.
The solution: use frozen fish sushi, because the under minus 31 ℃ 15 hours can kill fish parasites.
Risk factors: infection factor in the egg inside, the only way to eradicate bacteria is to cook eggs.
The solution: do not eat raw eggs and undercooked eggs.
3, bean sprouts
Risk factors: the growth of bean sprouts, warm and humid environment, conducive to the breeding of harmful bacteria.
The solution: put the fire pot or stir-fried.
Risk factors: There are many cracks on the skin vulnerable to bacterial contamination.
The solution: wash melons before eating. Cut the cantaloupe in the fridge.
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