What do you need to know about early vegetables?

Already at the end of February or beginning of March, we can afford to buy the very first vegetables, after all, it's so pleasant to indulge ourselves with vitamins after a long winter. Natural vitamins have not been harmful to anyone yet, even if they are so expensive. But not so good, because it is fresh vegetables can be incredibly harmful. "Greenhouse vitamins"
In greenhouse and ground vegetables not only different tastes, but also chemical compounds. After all, to make the vegetables ripen, they use a lot of fertilizers and stimulating substances. It is logical that the more they were fertilized, the more harmful the fruit will be.

Abundance of nitrates
Nitrate is a nitrogenous compound that helps plants grow faster. If there are not enough antioxidant vitamins, nitrates immediately appear, which can cause not only poisoning, but also oxygen starvation of body tissues, and if they are used constantly, then there is the risk of getting malignant tumors.

To the excess of nitrates, the agronomist's desire to grow vegetables is not always faster, this can happen due to non-observance of the cultivation technique, improper temperatures, wet regime, high seeding density.

But not all vegetables accumulate nitrates. Spinach, dill, onions, radish, lettuce, cabbage, radish, carrots, celery, zucchini, broccoli, cucumbers are most likely to accumulate. The safest in this regard are tomatoes, Brussels sprouts, peppers, potatoes and legumes.

Useful tips for buying vegetables

• when you buy Bulgarian pepper, pay attention to the fact that his "cup" should be green;
• radish should not be very large, hard, without stains and divorces;
• when buying a young cabbage, choose it with bright green, fresh, moist leaves;
• any greens and cucumbers should be a dark green color. Cucumbers should not be soft and with a thick skin;
• in vegetables larger than "chemistry";
• if you still decide to buy fresh vegetables, you better go to the store, and not to the market. So you can be sure of the availability of quality certificates that speak about the safety of products and the normal level of nitrates.

Of course, it is impossible to completely exclude the purchase of products without nitrates. But a little the latter is still possible. How can this be done?

• before you start cooking vegetables, wash them well, remove the green parts of the fruit, especially for potatoes and carrots;
• then you need to put vegetables for 20 minutes in cold water, drain it, and soak them in clean again;
• Cucumbers and radish is better to peel off the skin, cut off the tail;
• in food it is undesirable to eat stalks of greens, there are more harmful substances in them than in twigs;
• if vegetables are not subjected to heat treatment, then sprinkle them with lemon juice - acid will neutralize nitrates;
• when heat treatment, nitrates go almost 80%, but you do not forget to immediately drain the water in which the vegetables are cooked, and then salt them;
• do not need to store vegetables for a long time in the cold, especially for cut vegetables.

In no case should it be given to children under 8 years old vegetables, as their digestive system is not so strong to accept and digest nitrates. If an adult does not notice anything harmful, the child may experience severe poisoning.

The same goes for older people, especially those who have heart or respiratory problems. Contraindicated early vegetables for pregnant and lactating mothers, since there is a risk of disease of the nervous system of the fetus.

If you feel that you have poisoned, you started vomiting, diarrhea, abdominal pain, you should immediately rinse your stomach, causing vomiting, and take activated charcoal (1 tablet per 10 kg of human body weight). If within a few hours the condition has not improved, it is better to see a doctor.