Named vegetables with the highest content of nitrates
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Expert: leafy greens accumulate the most nitrates
Nutritionist Anna Kireeva, in an interview with Gazeta.Ru, recalled which vegetables and in which part of their fruits tend to accumulate nitrates to a greater extent, which can negate all the benefits of consuming vitamin products.
Nitrates, getting into the human body, often cause intoxication, tumors, contribute to a decrease in the iodine content, which is fraught with thyroid dysfunction, they are also able to dilate blood vessels, Anna Kireeva said. She also added that these fertilizers reduce the content of vitamins C, PP, B2 and E in agricultural products, and reduce the shelf life of fruits.
According to the expert, leafy greens – parsley, onion, cilantro and celery, as well as beets, radishes, white cabbage – have the ability to accumulate nitrates more than others. The average content of nitrates, as a rule, is found in carrots, cucumbers, zucchini, pumpkins, radish, cauliflower.
Potatoes, onions, peppers, tomatoes, and garlic have a low “nitrate capacity”.
There are corresponding parts of the fruits and leaves, where by definition there are more nitrates. They are better, the nutritionist advises, just cut and not eat.
“Most often these are the parts through which the juice moves: roots, petioles, leaf veins, peel. For cucumbers, zucchini and pumpkins – the place of attachment of the fruit to the stem. In cabbage, the stalk, upper leaves and veins are most harmful, in carrots, tomatoes and peppers – the core. In beets and potatoes there is a peel, and in watermelon and melon there is pulp under the crust, ”explained doctor Anna Kireeva.
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