Core Tip: Toonias contain relatively high levels of nitrates and nitrites, which can form carcinogens in the body. However, blanching toonias in water for about one minute can remove over two-thirds of the nitrates and nitrites. In addition, there are three other types of vegetables that also require blanching. It's that time of year again for eating toonias. The fragrant toonias are rich in potassium, calcium, magnesium, and B vitamins, making them a natural green food. However, many people don't know that toonias should be blanched in water before being eaten.
Toonias contain relatively high levels of nitrates and nitrites, which can form carcinogens in the body. Blanching toonias in water for about one minute can remove over two-thirds of the nitrates and nitrites. Therefore, toonias should always be blanched before cooking. Furthermore, the characteristic aroma of toonias comes from water-insoluble essential oils, so blanching does not affect the flavor of the dish.
In addition, there are three other categories of vegetables that require blanching. The first category includes vegetables high in oxalic acid, such as spinach, bamboo shoots, and water bamboo. Peng Jing, Director of the Nutrition Department at the Tourism and Culinary College of Yangzhou University, told reporters from the Life Times that oxalic acid combines with calcium in the intestines to form calcium oxalate, which is difficult to absorb, interferes with the body's absorption of nutrients, and can also lead to stone formation. Since oxalic acid is water-soluble, blanching can remove most of it. The second category includes cruciferous vegetables like cauliflower and broccoli, which are difficult to cook thoroughly when stir-fried directly and thus require blanching. The last category includes wild vegetables such as purslane, which should be blanched in boiling water to completely remove dust and small insects. Additionally, water chestnuts are more sanitary after peeling and blanching.
However, some vegetables are better eaten raw. Song Xin, a nutritionist from the Nutrition Department of Chaoyang Hospital, explains that for vegetables like lettuce, radishes, cucumbers, and the heart of Napa cabbage, eating them directly after washing preserves their nutrients more comprehensively. Vegetables for raw consumption should preferably be organic or pesticide-free green vegetables.
(Editor: Wang Jianqi)