Yangchun March is the season of Toona sinensis feed. Many experts have mentioned that Toona sinensis is not only unique, attractive appetite, and higher nutritional value, rich in potassium, calcium, magnesium, vitamin B content in the vegetable group is also among the best. Some other studies also found that Toona sinensis for the prevention of chronic diseases be helpful. Which contains a variety of pathogenic bacteria inhibiting composition containing anti-tumor assist, hypolipidemic and hypoglycemic ingredients, as well as the very rich polyphenolic antioxidant components.
However, there are a lot of people pointed out that Toona sinensis containing nitrate and nitrite content is much higher than ordinary vegetables; and Toona protein content higher than ordinary vegetables, have to generate carcinogenic nitrosamines dangerous, they are security risks with consumption of Toona sinensis. So, how can we get safe and nutritious Toona it? May wish to follow the following principles:
First, select the most tender texture of香椿芽.
study found that different regions, varieties and growing season of Toona, one of the nitrate and nitrite content vary . The most important thing is that the early germination of Toona sinensis lower nitrate content, with the constant香椿芽grow up, one of the nitrate content is also rising. To mid-April, most regions of the nitrate content香椿芽exceeded the World Health Organization and UN Food and Agriculture Organization standards. In other words,香椿芽more tender, less the one of nitrate, then the future storage of nitrite produced is also less.
Second, select the freshest香椿芽.
determination also showed that, by the mid-April after the香椿芽increased even though the nitrate content, nitrite content of lower. So, if eating fresh香椿芽still not caused by nitrite poisoning problem. However, at harvest, after storage at room temperature in the process of many nitrates will be transformed into nitrite, resulting in potential safety problems. The so-called香椿芽nitrite content was high, that is exactly what the reason.
In other words, fresh picked from the tree immediately椿芽are safe to eat, and buy from the market on the Chunnian bud, as has been the transport process, nitrite levels will rise significantly. If you have to touch the leaves on the fall time is bound to produce many nitrite.
Third, hot-cheuk remove nitrate and nitrite
If香椿芽has not enough fresh, but are still ringing in aroma, very a pity to throw away, then you may wish to cheuk hot. Cheuk hot boiling water at one minute, you can remove more than two thirds of nitrite and nitrate, but also can better preserve the green Toona. Whether it is cold, stir-fries or fried fish Toona are cheuk may wish to look, you can greatly improve the safety of consumption of Chinese toon. Because of the aroma components of Toona sinensis primarily from essential oils, which are the ingredients do not dissolve in water, so cheuk hot food does not significantly affect the flavor.
Fourth, before quick-freezing have cheuk click
Toona sinensis are seasonal vegetables, a lot of people like to hide it freezes, the annual consumption. However, quick-frozen before Toona also cheuk click. Research data show that hot-cheuk 50 seconds after frozen storage, not only greatly enhance security, and vitamin C also can be better preserved. Frozen 2 months, the Toona sinensis cheuk burns Vitamin C content equal to 71 percent of fresh goods, without burns only 35%. At the same time, whether it is color or flavor, are the more desirable burns frozen. Cheuk after scalding, then put into sealed plastic bags, placed on the refrigerator frozen cells can be stored for more than a month to maintain the green and aromatic characteristics.
Fifth, preserved椿芽longer
put a lot of people enjoy 23 days of Toona sinensis eat salt, this is a very unsafe habits. Toona sinensis preserved because after the nitrite content will be the rapid increase in 34 days at a time when the peak (add salt to 10% ~ 20%), the content far exceeds the permitted standard. Cheuk hot pickled after, you can significantly reduce the nitrate content, it reduces the risk of pickled Toona, but the most safety practices or put cheuk hot pickled Toona after a week, the question nitrite decreased after consumption. Add vitamin C, tea and other ingredients can reduce the salt content of nitrite.
Finally, it is necessary to Toona and vitamin C rich foods eaten together. Toona sinensis own vitamin C content higher than ordinary vegetables and fruits, if eaten fresh can Toona, vitamin C can help block the formation of carcinogenic nitrosamines. If you have not enough fresh Toona, then may wish to put it and other fresh fruits and vegetables to eat together, we can avoid problems caused by nitrite. Studies have shown that vitamin C and nitrite at a molar ratio of 2:1, we can very well block the synthesis of carcinogenic nitrosamines.
In short, tender, fresh food, cheuk hot, slow-cured, we can guarantee the safety of eating Toona.
Main References:
1 Ling C, Kuang H, Huang S, et al. The fractionated Toona sinensis leaf extract induces apoptosis of human ovarian cancer cells and inhibits tumor growth in a murine xenograft model. Gynecologic> 2 ZHANG Jing-fang, etc.. Toona sinensis leaf extract on hyperlipidemic mice the regulating role of lipid metabolism and antioxidant function, Journal of Chinese food, 2007,7 (4) :3-7
3 Yu-Zhen Yang and so on.香椿芽different kinds of sources of nitrate, nitrite and content changes of VC. Food Science, 2007,28 (6) :48-51
4, such as ZHANG Bin-yan. reduce the consumption of nitrite content Toona study, Chinese Journal of Preventive Medicine, 1999,33 (4): 254
5 BAO Lin, Yuan-chao. blanching and frozen storage time on quality of frozen Toona, Food Technology, 2007 (9) :76-79
6 Gang, etc., lower Toona marinated in Central Asia nitrate content of the study, Zhengzhou Light Industry Institute (Natural Science Edition), 2007,22 (1) :36-38
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