After blanching spinach, it still tastes very astringent

The astringency of spinach after blanching is usually related to residual oxalic acid or improper cooking methods. Spinach contains a high amount of oxalic acid, and insufficient blanching time or water volume may result in incomplete removal of oxalic acid. High temperature stir frying or pairing with high calcium foods may also exacerbate the astringency. If the blanching time of spinach is too short or the amount of water is insufficient, the oxalic acid will not dissolve sufficiently, and the residual oxalic acid will bind with the proteins in the oral mucosa, causing a bitter sensation. It is recommended to use sufficient boiling water when blanching, with a duration of about 1 minute, and immediately supercool after blanching. Oxalic acid is easily soluble in water, and sufficient blanching can cause most of the oxalic acid to precipitate. However, excessive blanching can damage chlorophyll and vitamin C. Some varieties of spinach have high oxalic acid content, and even if blanched properly, there may still be trace astringency. This type of situation can be combined with calcium rich ingredients such as tofu and milk to form oxalate calcium precipitate and reduce irritation. Avoid using iron pots when cooking, as iron ions can react with oxalic acid to produce black substances and exacerbate the astringency. When mixing cold, a small amount of sugar or vinegar can be added to neutralize the taste.

For daily consumption of spinach, it is recommended to choose the tender leaves and the thick stems with higher oxalic acid content. Individuals with renal dysfunction should strictly control their intake, as oxalic acid may increase the risk of kidney stones. Soak spinach for half an hour before cooking to further reduce oxalic acid, and pair it with vitamin C-rich ingredients such as tomatoes and lemon juice to improve taste and promote iron absorption. If you continue to feel obvious astringency or oral discomfort, you should pause consumption and consult a nutritionist to adjust your diet plan.