Washing vegetables this way can reduce carcinogens by half

In addition to pesticides, nitrates are also a worrying substance in vegetables

After it enters the human body, it will be reduced to nitrite, which will hinder the oxygen-carrying function of red blood cells. Excessive intake will make people feel tired. In addition, nitrite will react with protein decomposition products under acidic conditions, easily producing nitrosamine carcinogens.

Generally speaking, leafy vegetables are the crops most likely to retain nitrates, and the nitrate content of leafy vegetables (such as Chinese cabbage, kale, amaranth, etc.) is significantly higher than that of roots, stems, melons and fruits.

To reduce nitrates, soak leafy vegetables in warm water for 10 minutes (about 6 to 10 liters of water per pound of vegetables, and the water temperature should be maintained at 43°C to 50°C), then rinse with running water.

Studies have confirmed that warm water at 50°C will not destroy vitamin C and other vitamins in vegetables. The Taipei City Health Bureau once conducted an experiment and found that soaking leafy vegetables in warm water for 10 minutes can remove more than 50% of nitrates. If only washed with cold water, it can only reduce 10% to 15%.