Tag: Blanching spinach

Multiple studies have shown that while some vitamins are lost during the process, blanching actually increases the bioavailability of certain minerals in spinach. The key question for home cooks is, how does blanching affect spinach nutrients, and what is the best technique to maximize health benefits?

An estimated 30-90% of oxalates can be removed from spinach through blanching, a process that involves a brief dip in boiling water. This critical reduction of a naturally occurring compound raises a common question: does blanching spinach make it healthier?

Boiling spinach for just a few minutes can reduce its oxalic acid content by a significant percentage, with some studies showing reductions of 30-90%. So, does blanching spinach remove oxalic acid? The answer is yes, but the method and duration are key.

According to research, boiling spinach for a short time can reduce its oxalic acid content by a significant amount. This discovery is crucial for those concerned about high-oxalate foods, as it confirms that blanching spinach removes oxalates, making it a safer and healthier option for many people.