除了农药,硝酸盐是蔬菜中让人担忧的物质。它进入人体后,会被还原成亚硝酸盐,而亚硝酸盐会阻碍红血球携氧功能,摄入过多让人感到疲劳。另外,亚硝酸盐还会与蛋白质分解产物在酸性条件下发生反应,易产生亚硝胺类致癌物。一般来说,叶菜类是最易残留硝酸盐的农作物,且叶菜类(如小白菜、芥蓝菜、苋菜等)的硝酸盐含量明显高于根茎及瓜果类。为了减少硝酸盐,可将叶菜类在温水中浸泡10分钟(水温维持在40℃左右), In addition to pesticides, nitrate is a worrying substance in vegetables. When it enters the body, it will be reduced to nitrites, which will hinder the red blood cells carrying oxygen function, too much intake of people feel tired. In addition, nitrite and protein degradation products will react under acidic conditions, easy to produce nitrosamines carcinogens. In general, leafy vegetables are the most susceptible to nitrate residues, and the nitrate content of leafy vegetables (eg Chinese cabbage, Chinese kale, amaranth, etc.) is significantly higher than that of rhizomes and fruits. In order to reduce the nitrate, leafy vegetables can be soaked in warm water for 10 minutes (water temperature is maintained at about 40 ℃)