Nutrients in blanched spinach
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Anonymous
| Discovered my vegetable-hating kid will devour spinach blanched for 30 seconds and dressed with soy sauce and sesame oil. She ate an entire 10 oz bag that was supposed to be my lunch! Wondering how many of the nutrients are lost in the water. I guess even if it’s a lot it’s still good fiber and counts as a win. |
Anonymous
| You could sauté it in a tiny bit of olive oil or butter for the same effect. |
Anonymous
Good idea. Easier too, didnt even think of it. Thanks! |
Anonymous
| A 30-second blanching? I'd think you maintained most of them, since that's a short cooking time. |
Anonymous
| Why are you blanching them? You should nuke them with a little bit of butter or oil or a sprinkle of water if you're absolutely against any sort of fat (but this is a kid so it shouldn't be a problem). 30 seconds to 1 minute max. You won't lose any nutrients. |
Anonymous
Not against any fat! It’s just how a college roommate taught me how to make it a long time ago so I’ve just always done it that way. |
Anonymous
Ah, okay. In general using the microwave will be much healthier! Use it for fresh or frozen vegetables. I love spinach and it also helps with my auto-immune disease symptoms so I eat fresh spinach every day. After taking off the stems, I tear it up and put maybe 3 handfuls into a bowl. I add in a tablespoon (or two!) of butter and nuke it for 1 minute. Stir and then eat. Your kid has good taste! |
Anonymous
| I thought blanching is more-so for tougher kale? Spinach is so delicate it doesn't take much heat to "cook" it. Either way, I seriously doubt nutrients are 'draining' out of spinach after a 30 sec blanch. |