Greens - a very valuable source of vitamins, which help strengthen the immune system, general health and even prolong youth.
With the arrival of spring in the markets and in the shops there is a lot of greenery. But it is not always high quality, because often it is treated with chemicals to make it faster growing and did not spoil. Because of its relatively high price of greens can stay long on the shelves. Therefore, sometimes it is trying to give you for the fresh and tasty.
"Nitrates or salts of nitrous acid, are present in all plants. But at high concentrations can be toxic to the body and cause poisoning, - explains the expert on crop Elena Samoylyuk talk show rules of survival on Inter channel. - To protect themselves from nitrates, enough to soak the greens in water with lemon for 30 minutes and then rinse thoroughly under running water. These simple rules will help get rid of chemicals and save you from severe poisoning. "
In order not to fall for the tricks of deceivers, you need to remember a few rules of delicious choice of fresh green and safe:
1. Pay attention to the appearance of the green
Fresh herbs should be saturated, bright and uniform green color. If the greens a little faded, then buy it is not necessary, because it has lost most of the moisture, and thus - lost vitamins and nutrients.
2. Look closely at the color of the root
If you buy fresh herbs from the root, then make sure it is bright. After all, the lighter it is, the more useful product.
3. smell the herbs
Fresh green has a pleasant, distinct smell. If there is no smell, the chemicals used to the greens.
4. Frozen herbs should be free of ice
When buying frozen greens make sure it was frozen by the "shock freezing". If foliage is covered with ice - it testifies to the fact that it was thawed and frozen several times.Also you will be interested to know that what kind of things in any case can not be done with children
