Choose vegetables without the "poisons" and "chemicals"

With the arrival of spring you want to treat yourself vitamin salads of fresh vegetables. Women's magazine will tell you how to choose the right vegetables to a salad from them was not only delicious, but also useful.


First of all ask the seller a certificate of the laboratory, which must be numbers that indicate the amount of nitrates in the product. And if the amount of nitrates cannot be determined on the eye, the appearance of favourite vegetable, we are able to evaluate.




So, before buying vegetables make sure they are not wrinkled, look fresh, with no damage, dents or cracks.





Selection rules



Tomatoes must be solid red in color without streaks with thin smooth skin. The tail should be green and firm, which indicates freshness.


Cucumber

should be firm, solid "ass", soft and thin spines and a little shiny rind.


When selecting

cabbage note the stalks and leaves. The stalks should be fine, and leaves no bulges at the base and any stains. Usually dark spots on cabbage indicate the presence of nitrate in the product.


When selecting

carrot pay attention to the fact that it was smooth and solid, orange color without streaks or specks. The thicker the diameter of the carrot will have a solid core.


Young

beets always be firm and green shoots at the base. Color of fresh beets varies from maroon to red.
Onions should be firm and free of blemishes. The whole husk and dry Golden brown. As for the green onions, the feathers should be smooth, without whitish mucus and plaque.




When selecting

potato guided by his integrity and density. Good potatoes must be free of cracks, patches. When pressed on the root of the finger should not fail.


Choosing

pepper, prefer thick to the touch the fruits of bright color without damage and smartnote. The skin should be soft and fleshy.


Eggplant

must be intact, and the skin is dark-purple colour.


Make the salad without the "chemistry"




Order your salad without nitrates and maximize their benefits before cooking soak the vegetables in cold water for a couple of hours. This simple procedure can help to reduce the amount of "chemistry" in 2 times. We also recommend you cut off the peel and ass because they accumulate nitrates. The lettuce and other greens it is best to cut the stems, leaving the tip.




In salads always add a little lemon juice or 1 tbsp acid, this will prevent the proliferation of nitrobacteria.




Cooking, stewing and roasting vegetables can also reduce the nitrate content of 40 to 80%. Just do not forget that after prolonged heat treatment in vegetables there is little useful information.




To get the maximum benefit from the products and to maintain health, pay close attention to the selection of outlets where you buy the products, and carefully select vegetables.

Source:

Women's Magazine

women's web magazine