2, the content of nitrates and nitrites in toon is higher than that of ordinary vegetables. If you want to remove it, please remember to blanch it in boiling water for about 50 seconds to 1 minute before eating.

3. When the toon is scalded in boiling water, it can be fished out within 30 seconds. According to research, the scald time for normal greens is 15 seconds and 30 seconds for stems. Parsnips fall into the stem and leaf category, so they usually need to be ironed for 30 seconds. If you want to be safer and better minimize nitrates and nitrites, iron for about 60 seconds.

4. The method for whitening parsnips is very simple. Add fresh water to a pot and bring it to a boil. After boiling, put the prepared fresh parsnip sprouts into the boiling water and iron for a minute, so that the nitrite in the orange will be more than 2/3 whitened. Nitrates are removed, which better preserves the vitamin C in the toon and the aromatics it contains. In addition, parsnips should also be whitened before pickling to reduce the amount of nitrates and nitrites contained in them. After pickling, the harm to the human body can be minimized.