These 7 vegetables must be blanched before eating

Vegetables occupy an important position in our daily diet. They are rich in vitamins, minerals and dietary fiber, and play an irreplaceable role in human health. However, do you know that not all vegetables can be directly put into the pot. Some vegetables have "toxins" and may bring unexpected risks to the body if they are not handled correctly. Today, let's talk about the importance of blanching and its correct operation method.

Tragedy caused by a home-cooked meal

Not long ago, Mr. Li, who suffered from chronic kidney disease, suffered a sharp deterioration in his kidney function due to an ordinary home-cooked meal - stir-fried spinach , and even faced the fate of lifelong dialysis.

It turned out that Mr. Li did not blanch the spinach before frying it. Spinach contains a large amount of oxalic acid, which combines with calcium in the body to form calcium oxalate, which is deposited in the kidneys in large quantities, causing acute kidney damage.

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Especially for patients with existing kidney disease, the risk of consuming large amounts of high-oxalate foods is greater. This incident reminds us that even the simplest cooking steps cannot be ignored.

1. Vegetables with high oxalic acid content: such as spinach, rapeseed, amaranth, mustard, etc. If vegetables with high oxalic acid content are eaten directly without processing, they may increase the risk of kidney stones. By blanching, most of the oxalic acid can be effectively removed, making these vegetables healthier and safer.

2. Toona sinensis containing nitrite: Toona sinensis has a high nitrite content, which is a precursor of the synthetic carcinogen nitrosamine. By blanching, its content can be greatly reduced, making it safer to eat.

3. Vegetables that are difficult to clean: such as broccoli, cauliflower, etc. These vegetables are difficult to clean due to their complex structure and are prone to harboring dirt. Dust, pesticide residues and other pollutants attached to them can be effectively removed by blanching.

4. Fungus containing porphyrin: After soaking dried fungus, it is best to blanch it in hot water, which can not only increase the nutritional value, but also remove the earthy smell. Fresh fungus contains porphyrin, so soaking it in water or blanching it in hot water before eating can reduce the remaining toxins.

5. Daylily containing colchicine: Fresh daylily contains colchicine, which is a toxic substance. Its toxicity can be reduced by removing the stamens, blanching the flowers and soaking them in water for a long time.

6. Vegetables containing cyanogenic glycosides: such as cassava, ginkgo nuts and bitter apricots. The cyanogenic glycosides in these foods will produce hydrocyanic acid under certain conditions, which is highly toxic. Proper treatment, including removing the seed coat and germ, and then soaking and blanching, can greatly reduce the risk.

7. Beans containing saponins: such as beans, green beans, etc. Saponins can damage red blood cells and cause gastrointestinal discomfort. Heating at high temperature for more than 10 minutes can decompose saponins, so it is necessary to blanch them before cooking.

Did you blanch the food correctly?

• Put enough water in the pot after the water boils: Vegetables should be put in after the water boils, making sure the water can cover the ingredients, so as to complete the blanching process quickly and avoid excessive nutrient loss.

• The blanching time should be appropriate: Different vegetables have different blanching times. For example, leafy vegetables require about 1 minute, broccoli, cauliflower, and fungus require 1 to 2 minutes, fresh day lily requires 3 to 5 minutes, and beans and green beans require more than 10 minutes.

• To maintain color: add a few drops of cooking oil when blanching.

• Do not reuse blanching water: The water used for blanching should not be reused to prevent the accumulation of harmful substances such as oxalic acid.