How to reduce nitrates in vegetables

Many people consider nitrates a health and life-threatening hazard, without taking into account the chemical compounds that are naturally present in the environment and many foods.

Do nitrates in vegetables pose a real health risk, and how can their levels in vegetables be reduced?

According to expert Yaroslav Abramov, nitrates themselves are not toxic and their levels in greenhouse vegetables and leafy greens are strictly controlled. It should be noted that nitrates can turn into nitrites, which under certain conditions become dangerous, but this can happen when the nitrate content in the products is high and under improper storage conditions.

He says: “In addition, studies have shown that a specific percentage of nitrates can be beneficial to humans. For example, nitroglycerin is used to treat cardiovascular diseases. It also improves muscle performance, which makes its use widespread among athletes in the form of juices containing a high percentage of nitrates as an additional source of energy.”

But if a person is concerned about the presence of nitrates in vegetables, he should follow some simple rules to reduce their levels.

He says: “First of all, vegetables and leafy greens should be soaked in cold water before preparing them for eating. They can also be peeled. This process helps reduce the nitrate content in the vegetables, making them less harmful.”

“In addition, growing produce in greenhouses allows excluding the access of irrigation water - rainwater or water drained from public reservoirs. Therefore, vegetables grown in greenhouses are safe and do not pose any health hazard,” he adds.