Spring vegetables can be dangerous. It is still far from the first spring foliage on the trees, but early radishes, cucumbers, tomatoes, lettuce have already “turned green” on the counters of markets and supermarkets.... Some of these stimulants, especially nitrates, are harmful to human health.. Let's see what we get more from eating early spring vegetables - good or bad, according to Pannochka, an Internet publication for girls and women from 14 to 35 years old.. net Where nitrates hide There are absolutely no nitrate-free vegetables, since nitrate nitrogen is part of the soil and plants absorb it through their roots. But the small amount of organic nitrates found in vegetables is absorbed by the body and converted into protein.. You can also grow a crop that is unhealthy in your own dacha or garden, so you shouldn't immediately blame the agronomists for dishonesty. Nitrates accumulate in vegetables under the influence not only of fertilizers, but also under poor lighting, drought and vice versa - excessive moisture, temperature changes, etc.. Those vegetables that grow in the shade and are watered less will have a higher nitrate content.

The leaders in nitrate content are:.

- lettuce leaves;

- collard greens;

- early greens: spinach, green onions, dill;

- radish.

The average amount of nitrates is found in:.

- cauliflower;

- broccoli;

- cucumbers;

- celery;

- zucchini;

- radish;

- carrots;

- white cabbage.

Least of all nitrates are found in:.

- Brussels sprouts;

- peas;

- beans;

- sweet pepper;

- potatoes;

- tomatoes;

- onions.

How to choose early spring vegetables Early spring vegetables can help reduce seasonal hypovitaminosis, despite the fact that they are much less vitamins than in seasonal ground fruits. Nutritionists note that early vegetables fill our body mainly with vitamins C and P. However, with an excess of nitrates in early vegetables, a person can not only get poisoned. Eating vegetables, the content of nitrates in which is higher than normal, can cause oxygen starvation of tissues and cells of the body and the formation of carcinogenic substances.

More nitrates accumulate in large vegetables.

Therefore, when buying early vegetables, pay attention to important factors:.

- choose greens with elongated, fresh leaves of a dark green color, without yellowness;

- when choosing cucumbers, take fruits with dark, hard and thin skin, if dried flowers are preserved on them - this is a sign of freshness;

- when choosing young cabbage, pay attention to its weight (should be light) and hardness (not very hard, crumpled with slight pressure);

- the selected radish should be dark, not have yellow spots, firm and evenly \;

- green onions must have a pronounced border between the white part and green "

In general, parsley, dill and onions can be grown even on a windowsill, without having a vegetable garden or a summer cottage.

How to protect yourself from nitrates in early vegetables To protect yourself from nitrate poisoning, do not hesitate to ask the seller for a product quality certificate. For vegetables that are checked by agrochemical laboratories for the permissible content of nitrates in them, there must be documents. In the markets, the quality of vegetables is checked by veterinary and sanitary laboratories and permits are also issued. If the seller does not have such documents, then you risk buying vegetables of dubious production..

Buy vegetables in trusted stores or from friends. In this case, the fruits must be firm, without damage.. Store vegetables in a cool and dry place. Remember, the best vegetables are those that grow in your area..

The following rules will help to lower the nitrate content in vegetables that have already been purchased:.

- thorough washing of vegetables, removal of leaves, peels and other parts of the greatest accumulation of nitrates, cutting off the green parts of potatoes, carrots, etc..

- soaking vegetables in cold water (15-20 min). It is especially important to soak greens before washing and eating.;

- add lemon or pomegranate juice to vegetable salads - it destroys nitrate compounds;

- do not store vegetables for a long time, especially when warm, and also do not keep prepared salads, juices and defrosted vegetables in the refrigerator for more than a day. Otherwise, nitrates can be converted to nitrites - carcinogens that cause cancer..

Useful tips Vegetables can be cooked, but do not forget that some of the vitamins are lost.. Fresh vegetables are a real vitamin bomb. Eat these foods raw.

When buying green onions, dill and parsley, pay attention to their color, it should not be dark green. Otherwise, it can be argued that greens were sprayed with saltpeter.

When choosing cauliflower, look for leaves at the base.. If they are not there, then it is likely that they dried out from a large amount of fertilizer..

Cut the skin of the vegetable and remove the stalk with a margin. This is where the high concentration of nitrates.

Bright color of the fruit or its ideal shape should also alert you..

Be aware that yellow spots on cucumbers indicate a high nitrate content, green areas on potato tubers are also harmful.

Drain the first broth from any vegetables. This will remove about half of the nitrates from the fetus..

Do not forget that each vegetable has its own ripening period, so take your time with the purchase.

The onset of the season does not mean that you can relax and buy any vegetables..

First aid for nitrate poisoning If, after eating early fresh vegetables, the stomach began to ache, you feel the so-called colic, vomiting or diarrhea began, then perhaps this is nitrate poisoning. In this case, you need:.

- empty the stomach by inducing vomiting;

- drink activated carbon or other adsorbent;

- if after an hour or two it gets even worse - call an ambulance.

be healthy!

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