Do I need cold water after blanching spinach

It is generally recommended to blanch spinach in cold water to maintain its color and taste, but this step can be omitted for those with sensitive digestive systems. Spinach contains oxalic acid, blanching can reduce interference with calcium absorption, and supercooled water can quickly cool down to avoid nutrient loss caused by residual heat. After blanching spinach, immediately passing it through cold water can quickly terminate the heating process and prevent the leaves from softening and turning yellow due to residual temperature. It is especially suitable for cold dishes or cooking methods that require a crispy and tender taste. Rinsing with cold water can also help remove residual oxalic acid and astringent substances, making spinach more palatable. From a nutritional perspective, short-term soaking in cold water does not cause significant loss of water-soluble vitamins, but instead locks in chlorophyll structure.

People with weaker gastrointestinal function may experience discomfort if they consume spinach that is too cold. At this time, it can be naturally cooled or rinsed with warm water. If high-temperature cooking is required later, cold water can also reduce nutrient loss. Spinach varieties with high oxalic acid content or used as complementary foods for infants and young children are recommended to extend the blanching time and rinse with cold water to ensure safety.

When dealing with spinach in daily life, it is recommended to adjust the steps according to the cooking method and physique. The blanching time should be controlled within 1 minute, and pure water or cold boiled water is more hygienic for cold water. Pairing with calcium rich ingredients such as tofu and sesame can further reduce the impact of oxalic acid. Blanched spinach should be drained of water and refrigerated for no more than 24 hours to avoid an increase in nitrite content.