How to Reduce Nitrates in Vegetables: Basic Methods That Few People Know About
Lovers of the first fresh vegetables are warned against their excessive consumption due to the high level of nitrates in the fruits.
If there are health problems, the problem risks becoming serious. In particular, difficulties arise with the removal of harmful substances from the body, as happens with gastritis.
By default, processed vegetables are dangerous for small children, the elderly and patients with gastrointestinal diseases.
What to do
Without guarantees about the quality of vegetables, in such a situation it will be more useful to process the fruits. Here are some options.
1. If we talk about beets and carrots, then nitrates accumulate in the core and tail of the vegetable, tops and skin.
2. The most dangerous thing in greens is the stems.
3. Potatoes accumulate harmful substances in their skin.
4. Cabbage – the stalk, upper leaves and veins are harmful.
5. Zucchini, cucumbers and eggplants can be rendered harmless by removing the part close to the stalk (1-1.5 cm).
5. Tomatoes – yellow and hard partitions are harmful.
There is an opinion that nitrates can be removed by soaking vegetables for an hour in cold and salted water.
