The survey found that about 80% of the nitrite in China's diet comes from vegetables. However, how can we stay away from nitrite in vegetables? Take a look at these findings.
Do not soak when washing vegetables
After many people buy back vegetables, they are fond of soaking in water or salt water for about 20 minutes and a half because of concerns about pesticides on their surfaces. Is this method really good for food safety?
A recent domestic study explained the answer to us: Compared to rinsing vegetables, foaming vegetables increases nitrite in vegetables, which is detrimental to food safety. Research by a graduate of the China Agricultural University found that salt water bubbles are no better than adding detergent and then rinsing with tap water to remove pesticides.
Studies have shown that after washing with detergent and then rinsing, the nitrite content of vegetables is lower than that of samples soaked in fresh water for 20 minutes. The study suggests that it may be because soaking is an anaerobic state, which is beneficial to increase the activity of nitrate reductase and reduce the activity of nitrite reductase, thereby increasing the content of nitrite in vegetables. Prolonged soaking may also damage the leaves and increase the loss of nutrients.
Green leafy vegetables have good cold storage
Among the fresh vegetables just harvested, the nitrite content is minimal. When vegetables were stored at room temperature for 1-3 days, the nitrite reached a peak, and reached a peak at 3-5 days under refrigerated conditions. For green leafy vegetables such as spinach and pakchoi, the amount of nitrite produced is particularly large, and the effect of refrigerator storage is much better than room temperature storage. For cucumbers and potatoes, the difference is not so obvious. Changes in frozen storage are small, and differences in various vegetables are not significant.
Therefore, if you buy green leafy vegetables and do not eat them immediately, but put them on for two or three days, the nitrites are likely to increase, especially green leafy vegetables. However, for long-term storage of Chinese cabbage, nitrate content and nitrite content decreased somewhat after storage for several days, which may be due to nutrient depletion during storage and conversion to other nitrogenous substances. Therefore, there is no need to worry about the problem of nitrite in winter storage cabbage.
Add garlic to the salad
When chilling vegetables, adding garlic and lemon juice will help improve safety, because garlic can reduce the nitrite content, while organic sulfur in garlic juice, vitamin C and other reducing substances in lemon juice can Blocking nitrite synthesis nitrosamine carcinogens.
Similarly, when pickling vegetables, adding onions, ginger, garlic, and chili sauce will help reduce the nitrite content.
Flush as little as possible before cooking
After prolonged storage of fried vegetables, there is also the problem of increased nitrite content, which is due to microbial activity. Many bacteria have nitrate reductase, which can reduce nitrate to nitrite and increase its content.
If you can set aside immediately after cooking, do not flip it, store it in the refrigerator as soon as possible, and the rise of nitrite is still very small the next morning.
We have determined that cooked green leafy vegetables are kept in the refrigerator for 24 hours, and nitrite is only increased from about 3 mg/100 g to 7 mg/100 g, which is far below the level that causes safety problems (such as pickled vegetables up to 100 mg/kg). 100g or more).
The vegetables are boiled in boiling water and put in the refrigerator
If vegetables are first boiled in boiling water, more than 70% of nitrates and nitrites can usually be removed.
Since the amount of nitrate has dropped significantly, the amount of nitrite in the refrigerator will be minimal the next day, and there is no need to worry about its safety. I myself often do this by first picking up green leafy vegetables, taking them out of the ice plate and spreading them flat, quickly cooling them to room temperature, and then packing them into two or three boxes, putting them in the refrigerator and eating each meal. It is completely unnecessary to worry about storing this for 24 hours.
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