Does amaranth need to be blanched
Need.
Amaranth and spinach are vegetables with high oxalic acid content, so it's better to blanch them with water before eating. Amaranth that has not been blanched will taste astringent, and the oxalic acid in it will interfere with the absorption of minerals such as calcium.
How to blanch amaranth
1, the amaranth after cleaning can be ready to blanch, blanching amaranth remember to short time, speed to fast. Therefore, the time to boil water should be more water, the more sufficient water amaranth heat time will be shorter. Boil water in the water to add salt, can play a role in protecting the color of the amaranth.
2, the pot of water boiled and keep high heat, pour into the drained amaranth, do not need to wait until the pot of water boiled again, see amaranth leaves began to soften can be out of the pot, the time is very short.
3, if you want to achieve better blanching effect, you can separate the leaves and amaranth stalks, first put amaranth stalks after amaranth leaves, so that blanching amaranth maturity is more consistent.
4, out of the pot immediately after the amaranth into the cold water, cooled through the cool water can be used to drain the water can be used to stir-fry vegetables or soup.
Amaranth blanching notes
1, water should be more: water should be enough, into the ingredients after the temperature is stable.
2, the water must be boiling: blanching water must be boiling, so as to quickly achieve the purpose of blanching, less nutritional loss.
3, fast: blanching must not be long, hot can be, long time water-soluble vitamins will be a greater loss.
4, rapid cooling: blanching ingredients should be blanched immediately over cool water, rapid cooling, so as to reduce the loss of nutrients.
Which vegetables need to be blanched
Vegetables containing more oxalic acid
Spinach, bamboo shoots, wild rice and other vegetables containing more oxalic acid is also best to blanch, because oxalic acid in the intestinal tract and calcium combined with calcium oxalate into a difficult to absorb calcium oxalate, interfering with the human body's absorption of calcium.
Vegetables containing thioglucoside
Mustard vegetables such as daihatsu contain thioglucoside, blanched, hydrolyzed to generate volatile mustard oil, taste better, and can promote digestion and absorption.
Vegetables with small insects or dust
Wild vegetables such as amaranth can be blanched to completely remove the dust and small insects, but also to prevent allergies.
Cruciferous vegetables
such as broccoli and cauliflower taste better when blanched, and they are rich in fiber and easier to digest.
Vegetables containing colchicine
Cauliflower, also known as golden broccoli, is one of the favorite dishes. However, yellow cauliflower contains colchicine, if the human body ingests colchicine, it will be oxidized in human tissues to produce dicolchicine. And di-colchicine is a highly toxic substance that can poison the human gastrointestinal tract, urinary system, a serious threat to health.