Vegetables from the response of nitrite-healthy recipes and snacks

many experts warn, vegetables of nitrite is likely to be more dangerous than a pesticide ingredient. Because of excessive application of nitrogen fertilizer, the nitrate content of vegetables in the regular high into nitrite, the possible decomposition products and protein synthesis of N-nitrosamines, such as gastric cancer induced to become a hidden danger. Survey found that in our country about 80% of dietary nitrite from vegetables.

However, how can we stay away from vegetables nitrite it? Take a look at the following findings of these studies Bar.

after a lot of people buy vegetables for fear of its surface pesticides, like on the water or salt water immersion for 20 minutes about half an hour. This method is really conducive to food security?

an up-to-date domestic research has explained to us the answer: and rinsing of vegetables compared to the bubble will increase vegetables vegetables nitrite, to the detriment of food security. I am a graduate school study found that salt water does not bubble than add detergent then rinse with tap water to remove pesticides better.

Studies have shown that washed with detergent, then rinse clean, vegetables in the nitrite content is lower than with 20 minutes of water immersion Samples. Study that are possible because water is an anaerobic status is conducive to enhance the activity of nitrate reductase to reduce the nitrite reductase activity, thereby enhancing the nitrite content in vegetables. A long period of immersion can also damage the leaves, increased nutrient losses.

just picked fresh vegetables, the nitrite content negligible. And vegetables stored at room temperature for 1-3 days, one of the nitrite peak; refrigerated conditions ,3-5 days, reached the climax. For spinach, cabbage and other green leafy vegetables, the amount of nitrite produced particularly large, the effect of the refrigerator storage is much better than the room temperature storage, and for cucumber and potato, the differences are not so obvious. Changes in frozen storage is very small, all kinds of vegetables, not much difference.

so that if they do not buy green leafy vegetables to eat immediately, but released 23 days to eat, one of the nitrite is likely to increase, especially green leafy vegetables. However, for long-term storage of Chinese cabbage, the day after the storage of many, one of the nitrate and nitrite content decrease, it may be because the nutritional depletion of the storage process and converted into other nitrogen-containing compounds reasons. Therefore, do not have to worry冬储cabbage nitrite problem.

salad vegetables, the garlic and add lemon juice will help to improve security, because garlic can reduce nitrite content, and garlic juice of organic sulfides, lemon juice vitamin C and other reducing substances can block the synthesis of nitrite carcinogenic nitrosamines. Similarly, pickled vegetables, the Add onion, ginger, garlic, hot pepper sauce are beneficial to reduce nitrite levels.

Source:

1 Mei-Ru Lee and so on, different treatment conditions on the effects of nitrite in vegetables. Northern Horticulture, 2008 (7) :20-23

2叶宇飞, etc. nitrate, nitrite assay and storage conditions. anhui agronomy bulletin, 2007. 13 (21) :82-83

3 Dong-Xu Cao, etc., different storage conditions on the cabbage nitrate and nitrite content. Anhui Agricultural Science, 2007. 35 (10) :2864-2865