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蔬菜趁鮮吃　沒冷藏致癌物質飆7倍
May 2nd 2014, 00:31

新鮮蔬菜現炒現吃最好，北港高中師生科展團隊實驗研究指出，高麗菜未冷藏，在室溫下暴露5天，產生致癌的硝酸鹽激增7倍，是香腸的3倍以上，獲今年彰雲嘉高中科展特優。

今日出版的《自由時報》報導，師生以鋅粉等調配出試劑，將同一批採買、放在室溫中的高麗菜打汁測試，發現放置1天的高麗菜，其菜汁測得硝酸鹽約162PPM，放置5天後再打汁，則高達1200PPM，激增7倍，與香腸硝酸鹽約336PPM相比，多出3.5倍以上。醫生指出，國內蔬菜因使用氮肥，有高比例均含有硝酸鹽，常溫下經細菌分解後容易產生亞硝酸鹽，吃下肚再與胺類產生作用，就會出現致癌物質亞硝胺。（陳亮諭／綜合報導）

蔬菜沒冷藏致癌物質飆7倍，與香腸硝酸鹽約336PPM相比，多出3.5倍以上。資料照片


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