As expert Green Wash 5 Tips for cleaning your greens

It is at this time of the year! Winters are marketing and will soon have a green tint have fees for them, all green as palak, methi, Sarson Saag and ready to enjoy as many seasonal specialties throughout the country. Leafy vegetables and salad a storehouse of food fibers, such as pectin, iron, folic acid, vitamin A, K, C, E. Spinach contains only a dozen antioxidant flavonoid - compounds that have anti - inflammatory properties nonsteroidal protection against heart disease and help free radicals to neutralize. Also improve the lutein and zeaxanthin in spinach, carotenoids eyesight. Mustard seeds (or Sarson) are known to remove toxins from the body and lower LDL or bad cholesterol. The diuretic action of celery and its ability to regulate high blood pressure is a good one - known done in the world of health and nutrition. Question - she believed, or toss them in salads, soups or enjoy them blend into smoothies, there is absolutely no reason why you need to get him out of these powerful nutrients.

But before they do not guarantee clean on the plate and wash. More than once these vegetables different pesticides and fertilizers, which can be toxic in some cases be used for human consumption grown. Avoid clean and also the contribution of many germs and insects that could have won in the green. Even if you buy your green in health food stores, it's best to be wary of dirt and germs accumulated through green to avoid during handling.

Here are some tips that will be useful to wash your green

1.wash hands well: Before you do down to the cleaning company - wash hands with soap and water for at least 20 seconds before handling vegetables - leaves

The 2.Wash under running cold tap water: This applies to any kale, lettuce, broccoli and cabbage as well as pre-packaged spinach. in hot water greenwashing you like to do immediately.

Wash them under cold tap water

Page Turn 3.Pick / faded: for vegetables, such as lettuce remove et al, first the outer leaves. If you find rotten, wilted or discolored leaves, throw it away. Cut the stalk that looks rotten.

Let's take 4.Rinse and drain and rinse well -the green in a colander (a cooker shaped bowl with drainage holes used for food). let excess water flow. You can also drain excess fluid using sieve. After that tap - dry with a paper towel. Wash vegetables in water soap, detergent or bleach as they leave harmful residues for consumption. Make - Always make sure the water used to wash the vegetables are fresh and clean.

Take the green and rinse in a colander

5.store by: Keep clean paper towels leafy vegetables or freshly cleaned in the kitchen in a sealed plastic bag in the refrigerator. It does - it uses in a week.

Keep green leafy vegetables in a clean paper towel

Note tips these experts and washes - is green to avoid the use of all pesticides and toxic substances in the future with care.

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