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The newsletters what they are, nutritional value, storage

Homepage Articles The newsletters what they are, nutritional value, storage

The newsletters what they are, nutritional value, storage

As spring begins, fresh vegetables begin to appear in stores, and we often wonder if it's worth reaching for them during this time.

Table of Contents

1. What are novels?

They are grown in greenhouses with adequate moisture, lighting and temperature for growth. This type of crop provides optimal yields and speeds up the ripening period of the plants. We feed them vegetables such as lettuce, roses, tomatoes, young carrots, cucumbers, onions, smoke, butchering and spices. The basis of the crop is a mixture of peat, leafy soil, fertilizers and microelements.

2. The nutritional value of newborns

The nutritional value of novel vegetables is similar to that of vegetables grown in the ground. However, the nitrogen fertilisers used in the production of new vegetables can have some effect on their nutritive value, which disrupts the absorption of vitamin A and B vitamins by the human body. According to the Institute of Food and Nutrition, proper vegetable consumption is also listed as an important element in the prevention of many diseases such as obesity, diabetes, cardiovascular disease or cancer. They contain many vitamins, minerals, fiber and other substances that are beneficial to health, including antioxidants.

3. How to store novelty items

There are disadvantages to storing vegetables in foil bags. A good option might be to wrap vegetables with a paper towel or to put a drawer in a refrigerator with parchment. It's also worth remembering to store fresh produce properly. The moisture produced under these conditions accelerates the negative metabolism of nitrates. If we have the option, let's use organically produced vegetables or get them from proven sellers.
Source

Kłosiewicz-Latoszek L., Zalecenia żywieniowe w prewencji chorób przewlekłych, „Problemy Higieny i Epidemiologii” 2009, 90(4), 447–450.
Wawrzyniak A., Hamułka J., Gołębiewska M., Ocena zawartości azotanów [V] i azotanów [III] w wybranych warzywach uprawianych konwencjonalnie i ekologicznie, „Bromatologia i Chemia Toksykologiczna” 2004, 37(4), 341–345.
Wojciechowska R., Akumulacja azotanów a jakość produktów ogrodniczych, Kraków 2005, 21–27.