oknerozal04/27/2007 at 13:41:01
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Where do nitrates live?
The word "nitrates" has long been a scarecrow for a buyer in the market. Meanwhile, even on our own beds it is impossible to grow an absolutely nitrate-free crop. Another thing is that in their vegetables they are in meager amounts. And in those that sell in the market? We bought several bunches of dill and parsley on the market near the GDKK, cucumber tomatoes and came with them to the laboratory. So, the pesticides in the studied vegetables and greens were not found. There are nitrates. But in order to understand, it is a lot of them or not, you need to know the norms of maximum permissible concentrations. For greenhouse tomatoes (and there is no other for sale now!), This is no more than 800 mg per 1 kg, for green vegetables - 200 mg, for radishes - 1400 mg. In our case, the nitrate content in all samples is significantly below the permissible level. We also checked them for the presence of other toxic substances - copper, mercury, arsenic, zinc, cadmium.Found only copper and zinc, but in absolutely small (even useful), scanty quantities.
Early vegetable: evil or good?
As the press secretary of Rospotrebnadzor, Natalya Krasnopeyeva, says, there have been no cases of nitrate poisoning this year.
Early vegetables and greens are inferior to the soil and to taste, and in flavor, and a little - on the content of vitamins. But for all that, they help us out. Experts say that greenhouse or greenhouse vegetables are a good source of minerals and vitamins. And the best than last year's fruit. They are quite a lot of vitamin C and P (useful for blood vessels). Most of all vitamin P in parsley and dill. But the B vitamins - a little.
Most of the Krasnoyarsk citizens, whom I asked when they bought early greens and vegetables, reason that it is better to eat vegetables with nitrates than to live without them at all. The correctness of this choice is confirmed by scientists, not forgetting, however, to give the simplest recommendations
* Do not buy large beautiful tomatoes or cucumbers with glossy sides. They were probably repeatedly pollinated with chemicals and waxed to keep freshness longer.
* Nitrate is always more in large fruit sizes.Their magnitude and weight are overtaken by multiple supplements and other agrotechnical methods. Knowledgeable people also claim that the concentration of juice in large fruits is lower, the content of all nutrients is significantly lower than that of fruits of medium size and medium maturity.
* If you find yellow patches of cucumbers, zucchini, potatoes under the skin, it is better not to eat them - there are too many nitrates in them.
* In each vegetable, nitrates choose their “place of residence”, where they are concentrated especially much. First of all, it is necessary to get rid of it.
In the cabbage - this is the top sheets and stalks. In potatoes - in the central part of the tuber. For squash and sweet pepper, cut off a part of the pulp right at the stem. In a large carrot, it is best to remove the upper part of the core. In beetroots, be sure to cut the top by a quarter and cut off the root. Remove part of the tail, even from radishes and radishes. Carrots at both ends are cut about half a centimeter. And the bigger it is, the richer the nitrates. The whitish hue of the root crop also indicates a higher nitrate content. Cucumbers, zucchini accumulate nitrates near the stem and under the peel.Therefore, they should be cut with a layer of skin and a couple of centimeters of the base of the fruit at the tail. As for greens (lettuce, spinach, dill, parsley, onion feathers, etc.), it is already chopped and should be eaten immediately, since, oxidized in air, nitrates in it turn into even more harmful nitrates. Another tip: eat whole greens, do not cut it finely - in the cut, broken, torn leaves is a rapid accumulation of nitrates.
Tomatoes are better protected from other vegetables than nitrates, but only very ripe.
* The best way to get rid of nitrates is to soak vegetables.
* Perceptibly reduces the content of nitrates by heat treatment. For example, when cooking vegetables, a significant part of them goes into the broth in the first 15-20 minutes, so it is better to drain it. Pickled, pickled, pickled vegetables and fruits are “70%” dehydrated, especially if you do not add garlic, celery, dill to your pickle.
Potatoes before cooking should be left for a day in slightly salted water. However, it is better not to cook it, and fry it in deep fat - then in the finished dish will remain 10-30% of the nitrates from their initial content.
By the way, freshly brewed tea, for example,or ascorbic acid (in tablets and other products rich in it) “bind” nitrates and “expel” them from the body.
How to choose vegetables?
You need to choose with a fresh edge at the calyx, the leaves of which are dark green in color and straightened to the very tips. Wrinkled or dried and turned brown leaves indicate that the tomato is stale. Angular leaves of a triangular or almost pentagonal shape are very often in tomatoes with a porous core and should be avoided.
Their freshness is determined by the spiny needles at the calyx. The basic rule for choosing eggplants is that they have a shiny, elastic skin. At the same time, it is necessary to pay attention to the place where the calyx has been cut off and that the leaves of the calyx be purple. In stale eggplants, the cut-off place at the calyx is dried, the needles of the leaves have lost prickle, and the leaves have turned brown.
An indication of their freshness is dark green, thin skin, hardness and pimples that cause pain when touched. The freshness of cucumbers can also be judged by the presence of flowers and the so-called white hair similar to white dust.Curved cucumbers are not in demand, but their curvature does not affect taste and freshness, therefore you gain that they are cheaper. But it is better not to take cucumbers resembling a gourd-shaped pumpkin, because they are not tasty.
It is necessary to look, that it was dark green color, and all leaves were extended. It is also important that the edge of the roots is fresh. Vendors often spray greens to make it look fresh. Therefore, you need to take the greens in your hands and to the touch to determine if it is not stale. It should be noted that greens with thick and short and hard roots are tastier than grown more slender. In good spinach, the part close to the root has a bright pink color, the height is about 20 cm, the plant looks stocky and strong.
In fresh cabbage, the cut is pure white and moist. Blackened bleed and freshness are incompatible. It has long been customary to choose cabbage with bright green shiny outer leaves. In addition, it must be firm in compression. Loose cabbage is more often affected by pests and has various flaws. But the young cabbage, appearing in early spring, should be light and not very solid. Then you can enjoy the characteristic crunching of cabbage.
It should have a solid inflorescence with a thick, convex middle. The color is dark green. The stale broccoli flowers start to bloom and it turns yellow. Broccoli, soft to the touch and with crumbling inflorescences, completely worthless.
But no matter how hard and dark green broccoli would be, it can be rejected if it has a porous stem.
Dislikes moisture. The main thing is the shiny skin and the green color of the cup. When buying, you first need to pay attention to the cup. If it has a green color and a fresh cut, you can safely assume that the pepper is fresh. Blackened pepper often has blackened seeds.
Resilient and shiny skin also serves as an indicator of freshness, but the inflated shape and too dark color are in many cases the result of using a large amount of nitrogen fertilizer, so you need to be careful. When buying packaged peppers in a supermarket, you need to check if there are any water droplets inside the package. Remember that when the humidity of the pepper deteriorates faster.
Freshness is determined by the juiciness of red, by a small pruned tops and a small number of root hairs.The green color around the cut of tops suggests that carrots are hard, and dark indicates that they are stale. An overgrown cut of tops is also an indicator of the sweetness of carrots, and the presence of cracks around the calyx indicates that the carrots are hard and half lost their sweetness. The deep holes from root hairs also show the hardness of carrots and you need to be careful when choosing it.
Choose by appearance. Tuberous specimens with eyes have a lot of waste. You should not buy green potatoes, as they have strong bitterness.
Good quality is indicated by its density and a clear boundary between the white and green parts. If this border is blurry, it means that the bow is solid. Onions with a dry surface and dried feathers are clearly stale and their purchase should be abandoned.
He has no leaves, and to determine its quality is not easy. But there are some details that need attention. First of all, it is the tip of the onion. Choose a narrow hard top. Do not take onions that begin to germinate. The outer skin should be well dried, dark brown and shiny.If by lightly pressing the bow is not soft, it may have a rotted core.
Onions of a new crop should be white, flat, and an onion - firm.