These 4 types of vegetables, before eating must be blanched

1. containing oxalic acid vegetables

Examples: spinach, pods, amaranth, beet, celery, wild rice and so on. After oxalic acid is consumed into the human body, it is easy to combine with the body's calcium, iron and other mineral elements, which is easy to produce crystals, causing the risk of human body stones. In addition, too much oxalic acid will also affect the taste, eating will feel astringent, blanching can remove most of the oxalic acid in the vegetables.

2. Nitrite-containing vegetables

Toon contains nitrates and nitrites, although not up to the level of intoxication, but for young children, pregnant women and older people, digestive ability, metabolism are relatively weak, eating too much toon is easy to be converted into nitrites in the body, which may lead to poisoning, and even increase the risk of cancer.

3. Colchicine-containing vegetables

Fresh cauliflower contains colchicine substances, after gastrointestinal absorption may form toxic dicolchicine, eaten more than abdominal pain, diarrhea and other symptoms of poisoning. Therefore, it is best to use dry cauliflower to eat, if you want to eat fresh, it is recommended to eat before the yellow cauliflower stamens removed, and then blanch for more than ten seconds, and then put into cold water soaked for 1 hour, it can reduce the toxicity.

4. Harder to clean vegetables

For example: broccoli, cauliflower and so on. Because of the special shape, it is more difficult to clean, it is best to soak in salt water for half an hour before eating, and then blanch, to help remove dust, pesticide residues.