How To Get Rid Of Chemicals In Vegetables

It is not always possible to be sure of the ecological safety of the vegetables that reach our table. Learn how to get rid of chemicals in vegetables.

It is not always possible to be sure of the ecological safety of the vegetables that reach our table. Learn how to get rid of chemicals in vegetables.

Vegetables are an indispensable component of a healthy diet. They should be present in our diet every day, fresh or as part of dishes. But it is no secret that it is impossible to grow a good crop without fertilizers for the soil. As a result, vegetables accumulate nitrates and pesticides. Moreover, chemistry gets into vegetables not only when treated with mineral fertilizers, but also from organic matter, if it is used incorrectly. This is especially true for early vegetables. There are also external causes that contribute to the accumulation of "excess" nitrates in agricultural products (climatic conditions, diseases or pests, weeds, etc.). Thus, even the harvest from one's own country plot can be dangerous for health.

We do not have the opportunity to test every vegetable in the laboratory for the content of harmful substances. It is also not worth giving up their use, including early vegetables. Learn how to get rid of chemicals in vegetables with affordable methods.

Places of accumulation of chemistry

The ability of different vegetables to accumulate nitrates is different. Most of them accumulate in lettuce, kale, dill, beets, radishes, green onions, and spinach. The least amount is in Brussels sprouts, beans, peas, potatoes, sweet peppers, tomatoes, and onions. Correct processing helps to significantly reduce the content of nitrates and pesticides in vegetables. To do this, it is useful to know the places where the most harmful substances accumulate.

Potato. Chemistry accumulates under the skin of the potato and in the core of the tuber. It is recommended to drain the water after the potatoes have boiled.

Cabbage. The largest amount of nitrates is contained in the upper leaves of cabbage and cabbage. Therefore, it is worth throwing them away.

Cucumbers, zucchini, eggplants. The dark green skin of cucumbers indicates that they were "overfed" with nitrates. Normally, they should be of a delicate grassy color. The largest amount of nitrates in cucumbers is in the skin and the area of ​​the peduncle. In zucchini and eggplant, you also need to cut off the parts adjacent to the stalk. In addition, peel early zucchini and eggplant.

Beetroot, carrot, radish. The highest concentration of nitrates in these root crops is in the tops and the region of the peduncle. Therefore, these parts must be cut before use. Beets with twisted tails are considered the richest in nitrates. In carrots, you need to cut about 1 cm of the tail and the green part. In radishes, nitrates also accumulate in the skin.

Tomatoes Tomatoes with thick skin and orange-red tomatoes contain the most nitrates. Before buying, look at the vegetable in section. White pulp and thick veins are a sign of high chemical content. If you do find suspicious tomatoes, keep them in cool water for about an hour.

Traditional components of salads, vegetables and other dishes - greens, lettuce, dill, parsley. In these plants, chemistry accumulates in veins and cuttings. Since greens rapidly absorb nitrates, soak them in water for about an hour before adding them to dishes.

How to neutralize chemistry in vegetables

To get rid of chemicals in vegetables, we recommend that you listen to the advice on their selection and use.

Try to buy domestic vegetables. When growing them, a smaller amount of fertilizers was used than those grown, for example, in Holland, Turkey, Egypt, Israel. The soil in these countries does not allow to give a rich harvest without the use of a large number of additives.

Give preference to seasonal vegetables. Plants grown out of season require more feeding and processing.

Avoid too big and beautiful vegetables. Flawless appearance is usually the result of active use of fertilizers.

Wash vegetables thoroughly. Washing reduces their nitrate content by 10-15%. Soaking vegetables for 30-60 minutes is an even more effective method to reduce the chemical content. Beets, zucchini, carrots, pumpkin, eggplants can be cut into small cubes and covered with water for 5-10 minutes. Repeat the procedure 1-2 more times.

To remove chemicals from vegetable skins or greens, soak them in a saline solution or weak vinegar solution for 5-10 minutes, then rinse. You can lower them for 5 seconds in boiling water.

Boiling is a way to reduce nitrate content by 50-80%. During the first 30-40 minutes of cooking, nitrates actively go into the broth. So that they do not return to the vegetables, the broth must be drained while hot. For better evaporation of nitrates and their compounds, cook vegetables with an open lid.

To partially neutralize the effect of nitrates, add lemon or pomegranate juice to a vegetable dish. You can also sprinkle them on vegetables before cooking.

Do not store thawed vegetables and freshly prepared juices and salads for a long time. This contributes to the transformation of nitrates into carcinogenic substances. For the same reason, do not expose products and dishes made from them to multiple changes in storage temperature.

Peel the skin from vegetables, especially if you doubt their quality. In particular, the neutral taste of the vegetable indicates that they were overfed with nitrates.