Vegetables with green leaves and salads are a rich source of dietary fibre, pectin, iron, folate, and vitamins A, K, C, and E. One serving of spinach has 12 different antioxidant flavonoid components, each of which has anti-inflammatory qualities that help prevent heart disease and counteract the effects of free radicals. Lutein and zeaxanthin, two carotenoids found in spinach, also improve vision. Sarson, often known as mustard greens, has a long history of eliminating toxins from the body and decreasing LDL, or bad cholesterol. In the fields of nutrition and health, celery's diuretic effect and capacity to control high blood pressure are other well-known facts.
There is no reason why you should deprive yourself of these nutritional powerhouses. Eat them raw, toss them in salads, enjoy them as a component of healthy soups, or blend them into smoothies. But make sure to rinse and wash them thoroughly before placing them on your dish. These greens are frequently grown with a variety of pesticides and fertilisers, some of which may be hazardous when consumed by humans. A thorough cleaning would also help to avoid ingesting many bacteria and insects that might have been breeding in the green bunch. These green veggies are easily contaminated by a variety of germs and bacteria that thrive during the monsoon season. Additionally, the soil in which they grow may be exceedingly contaminated, making it very simple for them to seep into the leaves of these vegetables. They can locate their new habitat more readily in plants with more leaves.
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Even if you buy your greens from organic retailers, you still need to use caution to protect yourself from the dirt and bacteria that the greens picked up during handling.
Here are some helpful tips for washing your vegetables-
1. Make sure to wash your hands with water and soap for at least 20 seconds before touching leafy vegetables before you start cleaning.
2. This applies to all greens, cabbage, kale, lettuce, and even pre-bagged produce like spinach. Greens can wilt quickly when washed in hot water.
3. Remove the outer leaves of vegetables like lettuce and cabbage first. Throw away any leaves that are rotting, wilted, or discoloured if you find any. Remove the rotten-looking section of the stem.
4. Take the greens and give them a thorough colander rinse ( a bowl-shaped kitchen utensil with holes in it used for draining food). Drain any extra water. To remove extra liquid, a salad spinner can be used. After that, use a paper towel to pat them dry. Never wash veggies with soap, detergent, or bleach as these substances might leave residues that are unsafe for consumption. Make sure the water is always clean and fresh before washing the vegetables.
5. Clean paper towels or a recently cleaned kitchen towel should be used to store the green vegetables in a sealed plastic bag in the refrigerator. Use it within a week.
