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How to Remove Harmful Substances in the Vegetable

The summer is coming and so the seasonal vegetable is more various. However, how to remove the harmful substances such as nitrite, pesticide residual and oxalate in vegetable is quite confusing.

The nitrite content in vegetable is very high usually due to the excessive utilizing of nitrogen fertilizer and it may combine with the dissolved production of protein and become nitrosamines after transforming into the nitrite. This is the hidden factor for inducing cancers like gastric cancer. Many people are used to soap vegetables for a long time. The research in Anhui Agriculture University found that long time soaping will increase the nitrite in vegetables. Therefore, you had better wash the vegetable for 3 to 4 times with flowing water and if you have to soap it, do not exceed 20 minutes. The research in Wuhan University of Technology found that leaf vegetable after being blanched or heated, root vegetable and melon vegetable after being peeled will lower the nitrite content. In addition, when salad vegetable, you can add some garlic powder and lemon juice; when pickle vegetable, you can add some onion, ginger, garlic, pepper, which are all good methods to enhance security. Fresh vegetable has little nitrite and you should have it as soon as possible.
Pesticide residual:
There is research showing that soy bean and leaf vegetable and solanaceous fruit vegetable have more pesticide residual. The main ingredients of pesticide residual is organic phosphorus which can not only cause acute poisoning, but also can not ignore its chronic toxin if had for a long time. The associate professor of the food academy in China Agriculture University, Dai Yunqing points out that organic phosphorus cannot be dissolved in water, and so pure soap cannot remove it. Soap them by using tap water with low density fruit and vegetable cleaner, and then wash them repeatedly with flowing water can reduce the organic phosphorus content in the vegetable. Doctor of Agriculture and the Creature Food Engineering Major in Purdue University , Yun Wuxin points out that water cab remove nearly 80% of pesticide residual, but long time boiling will lower down the remove efficiency significantly.
The oxalate in vegetable will affect the absorption of calcium and cause calculus. Having too much oxalate also may cause digestive tract injury, or even harm the kidney. The associate professor of Food Academy in Agriculture University, Fan Zhihong told the reporter that after appropriate processing and cooking, it can lower the oxalate in vegetable to the level of not harming the health. There are researches both at home and abroad found that blanch and heat the vegetable and then throw the soup away can effectively reduce the oxalate content in vegetable and the lower rate is between 30% and 87%. Vegetable that is relative soft, such as spinach, only needs to be blanched for several tens seconds; while for vegetables that are a bit hard, the time needs to be longer.

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