It has been seen many times in vegetables that many types of chemicals are mixed which are not good for your health in any way. They should be avoided by any means.
We eat green vegetables almost daily in our food. These vegetables give us different types of vitamins which are very beneficial for our body. But many of these vegetables are adulterated, about which you and we do not even know. In such a situation, it is very important to know about what can be done.
Green leafy vegetables are very good for our health and well being. But what if we tell you that the fresh vegetables you are getting from the market may be adulterated?
It can be difficult to find out whether the green vegetables you are getting from the market are fresh and pure. But it is important to find out because adulterated vegetables can cause many health problems and can have carcinogenic effects. So, if you are wondering how to detect even the slightest bit of adulteration in the greens that you have found, here is a way to detect malachite green adulteration in green vegetables through the Food Safety and Standards Authority of India (FSSAI). Simple trick.
Here is a video posted on Twitter through FSSAI to raise awareness about detection of adulteration in green vegetables.
Detecting malachite green adulteration in green vegetable with liquid paraffin.#DetectingFoodAdulterants_1@MIB_India@PIB_India @mygovindia @MoHFW_INDIA pic.twitter.com/knomeEnbmA
– FSSAI (@fssaiindia) August 18, 2021
How to check if vegetable is adulterated?
Take a cotton ball dipped in a soaked liquid paraffin
Rub or pat on the outer green surface of the green vegetable
If the color does not change on cotton, then the vegetable is not adulterated.
If the cotton turns green, then the vegetable is adulterated.
What is Malachite Green?
Malachite green is a textile dye, widely used as an antiprotozoal and antifungal drug for fish. It is widely used in aquaculture as a parasiticide in the food and health textile and other industries for one or more purposes. It controls fungal attacks, protozoan infections and other diseases caused by worms on many types of fish and other aquatic organisms.
It is also used to make vegetables like chillies, peas and spinach look green.
Why is this dangerous?
According to the National Center for Biotechnology Information, the toxicity of the dye increases with exposure time, concentration and temperature. It can cause carcinogenesis, mutagenesis, chromosomal fracture, teratogenicity and respiratory toxicity. It can even lead to multiorgan tissue injury.
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