Not all vegetables are created equal when it comes to preparation methods. Some vegetables, if not prepared properly, can release toxins that are harmful to our health.
Blanching or scalding is a common way to prepare vegetables. This method helps remove oxalic acid, pesticide residues, nitrites, and other harmful substances, while retaining maximum nutrients, maintaining the color of the produce, and improving the flavor of the dish.
According to health experts from QQ and Newtoday, the following five vegetables should be blanched before being cooked using other methods:
1 Spinach
Spinach
Spinach is a delicious and affordable vegetable packed with minerals. It is said to help treat gout, night blindness, digestive issues, and constipation. It also improves anemia. No wonder spinach is often referred to as the “king of vegetables.”
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However, spinach contains high levels of oxalic acid, which can bind to calcium in the body and lead to osteoporosis. Additionally, excessive oxalic acid intake can cause stone formation in the body.
To remove oxalic acid from spinach, simply blanch it in boiling water.
2 Amaranth
Amaranth, just like spinach, is rich in and . This makes it ideal for individuals with anemia, women, and the elderly.
Amaranth also has high levels of oxalic acid, and blanching it before cooking helps reduce the levels of oxalic acid and the bitterness of the vegetable.
3 Cowpea
Stir-fried cowpea is a common dish in many households. However, if cowpea is not blanched before stir-frying, it can cause diarrhea, nausea, and vomiting due to the presence of saponin and hemagglutinin – toxins that affect the digestive system. Therefore, it is essential to blanch cowpea before stir-frying to eliminate these toxins completely.
4 Puy Lentils
Similar to cowpea, fresh contains toxins such as saponin and alkaloid, which can cause nausea. These toxins are destroyed when exposed to high temperatures. It is best to blanch lentils in boiling water before consuming or stir-frying them until they change color.
5 Fresh Bamboo Shoots
Fresh bamboo shoots contain high levels of cyanide, and if not prepared correctly, it can turn into cyanhydric acid (CN) – a highly toxic substance. Severe cyanide poisoning can be fatal.
Therefore, it is crucial to boil bamboo shoots thoroughly before using them in other dishes.
To remove the toxin, boil the bamboo shoots 2-3 times until they become soft and lose their toxicity. Remember to keep the lid open while boiling to allow the toxin to escape as steam.
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Now you know about and how to avoid food poisoning. Stay healthy, and don’t forget to support Thank you for reading, and goodbye until next time!