Which vegetables must be blanched before eating?

Boiled water is familiar to the common people, and it may be used in every household

What ingredients in vegetables may be bad for your health?

Many vegetables contain some substances that are harmful to the human body, which are called anti-nutritional factors

oxalates

Spinach, bean pods, purslane, beetroot, etc.

After oxalic acid is eaten into the human body, it is easy to combine with calcium, iron and other mineral elements in the body, so that it is easy to crystallize and cause the risk of human stones

plant lectins

Legumes and vegetables contain more lectins, such as kidney beans, cowpeas, and red kidney beans

Which vegetables must be blanched before eating?

Vegetables that contain oxalic acid

vegetables containing nitrite

Toona sinensis is rich in nutrients, but it is recommended to blanch water before cooking.

Vegetables Containing Colchicine

Fresh daylily contains the substance colchicine, which may form toxic dicolchicine after being absorbed by the stomach and intestines.

hard-to-clean vegetables

Broccoli, cauliflower, etc.

Tips for "1 cold and 2 hot" blanching of vegetables

The method of "2 hot" for blanching vegetables

1.

2.

Before blanching, keep the vegetables as intact as possible to reduce the area exposed to heat and water

The method of blanching vegetables "1 cold"

Cold water cooling is to quickly cool the vegetables after blanching in cold water

Will nutrients be lost when vegetables are blanched?

softer vegetables

Loss of vitamin C and minerals

Fiber-heavy vegetables

Loss of vitamin

legumes

A small amount of vitamin C is lost