Reader Auntie Wang asks: I always blanch spinach in water before eating it. However, the water turns a green color after blanching, and it seems a pity to just pour it down. Can I drink the blanching water?
Chen Xiawei, Chief Nutritionist and Head of the Nutrition Department at Huadong Hospital in Shanghai, answers: The blanching water should not be consumed. This is because spinach is rich in oxalic acid, which can interfere with the body's absorption of calcium. Blanching the spinach helps dissolve the oxalic acid into the water, making it easier for the body to absorb and utilize its nutrients. Besides oxalic acid, the blanching water can also dissolve other substances that are harmful to the body, such as pesticide residues from inadequate washing or increased nitrites from prolonged vegetable storage. Therefore, consuming the blanching water is definitely more harmful than beneficial.
Of course, during the blanching process, some water-soluble vitamins, such as Vitamin C and B vitamins, will also be lost in the water. Therefore, it is recommended to blanch vegetables over high heat and add them in batches for a short time once the water is boiling. This will shorten the blanching time and reduce nutrient loss.