Food & Receipts

Boiling Vegetables to Remove Toxins and Residual Chemicals: Tips for Enjoying Fresh, Safe Greens

Unveil the secrets of blanching vegetables, a technique that preserves their vibrant green hue, crisp texture, and safeguards your health from harmful chemicals.

Administrator

22 April, 2024

Blanched greens are a familiar dish to our people. Green vegetables contain many vitamins, fiber, and minerals that are very good for human health. However, in the technological age, many farmers often use chemicals such as pesticides and growth stimulants to help vegetables grow quickly and be harvested for high productivity. Therefore, if vegetables are not properly processed before cooking, they can easily affect health. With the vegetable blanching method below, you will completely remove any residual stimulants in the vegetables, so you can enjoy them with peace of mind.

Wash vegetables properly before blanching

To ensure both full nutrition in vegetables and hygiene, you should wash each leaf of vegetables directly under running water. This is the most effective way to remove worm eggs and pathogenic bacteria.

Washing the vegetable leaves directly under running water is also very effective in removing residual pesticide chemicals that remain on the vegetable leaves. Be careful with vegetables that are grown in water because there are many parasites that stick directly to the vegetables that cannot be seen with the naked eye. Among them, the most common are parasite eggs and bacteria.

Open the pot lid when blanching vegetables

In terms of nutrition, there is a large amount of organic acid in vegetables, some of which are harmful to the body. These organic acids will evaporate during processing.

Therefore, when cooking, open the lid to remove harmful substances from the body and at the same time retain chlorophyll and magnesium in vegetables.

Cooked vegetables should not be cooked too long before meals because during processing, water and nutrients in green vegetables will be separated. The longer the time, the more nutrients will be separated and the vegetables will no longer be fresh and green.

Blanching vegetables to remove chemicals

How to blanch leafy greens

Blanch vegetables over high heat: In the process of blanching vegetables, adjust the high heat so that the vegetables cook quickly, keeping the beautiful green color. If blanched over low heat, the vegetables will turn black and cook unevenly.

Moreover, if the vegetables are blanched for too long, the vitamins in the vegetables will be dissolved too much into the cooking water, causing the vegetables to lose their nutrients.

Frequently asked questions

The high heat used during blanching breaks down and removes any harmful chemicals or stimulants present on the vegetables. This process also helps to destroy any pathogenic bacteria, ensuring the vegetables are hygienic and safe to eat.

Washing vegetables under running water helps to remove worm eggs, bacteria, and residual pesticide chemicals. It ensures that the vegetables are clean and hygienic before blanching, reducing the risk of any harmful substances being retained during the cooking process.

Blanching leafy greens is a safe and effective way to remove any harmful substances while retaining their nutritional value. It helps to preserve the chlorophyll and magnesium content, ensuring the vegetables remain fresh and green. Additionally, blanching can make the vegetables more tender and easier to digest.

Blanching can help retain the nutrients in vegetables by stopping the enzyme action that breaks down vitamins and minerals. However, it is important not to over-blanch or cook the vegetables for too long, as this can lead to a loss of nutrients in the cooking water.

To preserve the color and nutrients of vegetables, blanch them over high heat for a short period. This will ensure that the vegetables cook quickly and retain their beautiful green color. Avoid blanching over low heat as it can cause the vegetables to turn black and cook unevenly.