Can spinach taste a bit bitter after blanching

Spinach that becomes bitter after blanching is usually edible, and the bitterness may come from oxalic acid or variety characteristics. If bitterness is accompanied by abnormal color or odor, it is recommended to discard it. The slight bitterness produced by blanching spinach is a common phenomenon, mainly related to the precipitation of calcium oxalate. Oxalic acid is a natural component in spinach. High temperature blanching can cause some oxalic acid to dissolve into water, and may also activate certain bitter substances. This bitter taste does not affect food safety, but can reduce the interference of oxalic acid on calcium absorption. Controlling the blanching time within 1 minute can preserve more nutrients, and immediately supercooling after blanching can reduce bitterness.

In rare cases, if the bitterness is abnormally strong, one should be alert to the risk of spoilage. Improper storage of spinach may breed spoilage bacteria, leading to a bitter and sticky taste. Spinach contaminated with pesticides may also release bitter substances after blanching. When making a purchase, it is important to ensure that the leaves are firm and free of yellow spots. Soaking in salt water before blanching can help remove residues. For those with weak digestive function who are sensitive to bitterness, spinach can be paired with nuts, tofu, etc. to neutralize the taste.

For daily consumption of spinach, it is recommended to choose the tender leaves and keep sufficient water when blanching. Paired with vitamin C-rich ingredients such as bell peppers, citrus fruits, etc., it can promote the absorption of iron elements. Gastrointestinal sensitive individuals should control their single intake within 100 grams and avoid consuming high calcium foods with a meal interval of more than 2 hours. If discomfort such as abdominal pain or rash occurs, immediately stop consuming and seek medical attention.