Vegetables are a common food group that we consume on a daily basis. There are types of vegetables that we use regularly and may be more at risk of being contaminated, exposed to more pesticide residues, or naturally containing toxins. Blanching vegetables before cooking is a way to remove these toxins. Here are the vegetables that you should blanch before cooking:
Broccoli
Broccoli is a green vegetable that is rich in nutrients, fiber, vitamins, and beneficial compounds for the body. However, broccoli has a thick structure with many crevices that can accumulate pesticides that are difficult to remove. Moreover, this type of vegetable can also harbor insects inside. Therefore, blanching broccoli before cooking helps to make it cleaner. Furthermore, when preparing, it is best to separate the florets and rinse them under running water for a cleaner result, rather than washing the whole head before cutting.
Bean sprouts from the market
If bean sprouts are not thoroughly soaked and cleaned, they can harbor bacteria and mold that we may not notice. Some bacteria that can be found in bean sprouts are Listeria, Salmonella, and E. coli. These bacteria can cause serious food poisoning. Therefore, before consuming, it is advisable to blanch them, especially if you want to eat them raw. Furthermore, if you buy bean sprouts that have no roots, are plump outside the market, and have a strange odor, you should discard them, or if you still want to use them, you should blanch them as they may have been treated with root-killing chemicals.
Bamboo shoots, water spinach, and bitter melon rich in oxalates
Oxalic acid is abundant in vegetables such as fresh bamboo shoots and water spinach. When consumed, these vegetables can bind to minerals in the body and form kidney stones. Therefore, blanching helps to remove oxalates before cooking. Especially for bamboo shoots, it is not only blanching but also multiple boiling and peeling to eliminate other toxins such as cyanide.
Amaranth greens
Nowadays, many people enjoy eating amaranth greens, a wild vegetable that is delicious and believed to have cooling and detoxifying properties. Amaranth greens contain a high amount of nitrate, which can be converted into nitrite during cooking and cause food poisoning. Therefore, blanching them before cooking helps reduce the toxicity.
Chinese watercress vegetable
Chinese watercress vegetable, also known as water morning glory or bindweed, is becoming increasingly popular in many households. There is often confusion between Chinese watercress vegetable and its look-alike, Chinese kangkong. Chinese kangkong is a toxic plant, so blanching it before cooking helps avoid this toxicity.
Ears of wood ear mushrooms
Wood ear mushrooms are very good for cardiovascular health and are recommended to be consumed regularly. However, wood ear mushrooms contain light-sensitive toxins that can be decomposed by sunlight and soaking in water. Therefore, before cooking, it is advisable to soak and blanch the mushrooms in hot water. Absolutely do not consume fresh wood ear mushrooms as the toxic compound has not been decomposed yet.
Cowpea and okra
Beans are rich in vitamins, calcium, and minerals, making them a highly nutritious food. However, cowpea and okra also contain a substantial amount of plant saponins and lectins, which have a stimulating effect on the intestines and stomach. Therefore, blanching them before cooking helps to remove these toxins.
Water mimosa vegetable
Water mimosa vegetable, also known as water morning glory or water spinach, is a vegetable that is increasingly popular in many households. In water mimosa vegetable, there is a significant amount of oxalic acid, which affects the body’s calcium absorption. Blanching water mimosa vegetable in hot water helps to remove a large amount of oxalic acid, reducing its negative effects on the body.
Tips for blanching vegetables:
For bamboo shoots, it is best to blanch them in lukewarm water, meaning placing the bamboo shoots in a pot of lukewarm water and bringing them to a vigorous boil, boiling them several times.
For vegetables that cook quickly, it is best to blanch them in boiling water, immediately remove them, and then blanch them fully before cutting. You can also add a little cooking oil to the blanching water to enhance the cleansing effect and create a protective film against bacteria.
Carefully raise children when planting this houseplant, there may be a dangerous poisoning.
Houseplants not only serve as beautiful decorations but also carry feng shui significance for your home. However, if you have young children, caution should be taken with the following types of houseplants as they can be toxic and harmful to little ones.
The older the vegetable, the richer in nutrients it becomes, benefiting children’s growth.
Please pay attention and incorporate these types of vegetables into your child’s diet to improve their health.
