"The nitrate levels in early-season vegetables and greens in spring can be high".
Medianews.az reports that this was stated by biotechnologist Mariya Zolotaryova.
She said that the reason for this is the use of many nitrogen-containing fertilizers. Especially salad leaves, dill, and radish accumulate this substance more.
The expert emphasized that nitrates are not directly dangerous, but in the body they convert to nitrites which change the structure of hemoglobin. This reduces the blood's oxygen-carrying capacity and poses a risk particularly for children and the elderly.
An additional danger is the presence of microorganisms from soil and water remaining on the surface of greens. Therefore, it is recommended to wash vegetables well in running water and soak in water if necessary.
Medianews.az