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Warm up the chard – you should pay attention to that
- The nitrate in chard is not harmful to health, so the vegetables can be eaten without worry. The nitrite that can be formed from the nitrate and that arises in particular when the food is heated up or kept warm is hazardous to health.
- Swiss chard has a particularly large amount of nitrate in the stalk, stalk, and in the thick veins of the leaves. If you are very sensitive, you should remove these parts of the plant first.
- If you have cooked too much chard, let the vegetables cool down first and then put them in the freezer. The bacteria cannot spread further there.
- However, you should not leave chard in the fridge for long, but consume it the next day at the latest.
- When reheating the vegetables, set a temperature of at least 80 degrees.