Is eating spinach soup without blanching harmful

Eating spinach soup without blanching usually does not directly cause health hazards, but it may affect nutrient absorption and increase the risk of kidney stones. Spinach contains substances such as oxalic acid and nitrate, which can be reduced by blanching. The oxalic acid in spinach can combine with calcium to form calcium oxalate, which may affect the absorption efficiency of calcium. Long term excessive intake of spinach that has not been blanched may increase the probability of urinary system stones. Oxalic acid is easily soluble in water at high temperatures, and blanching can remove most of the oxalic acid while reducing the astringency of spinach. Nitrate may be converted into nitrite during storage, and blanching can reduce its content and minimize potential health impacts. After blanching spinach, its volume decreases, which can avoid gastrointestinal discomfort caused by excessive intake of dietary fiber, especially suitable for people with weak digestive function. Some populations may be more sensitive to substances in blanched spinach, such as those with renal insufficiency who need to strictly control their intake of oxalic acid, and gout patients who need to pay attention to purine content. If fresh spinach is not thoroughly cleaned, residual pesticides or microorganisms on the surface may also pose risks. Quick blanching over high heat can maximize the retention of water-soluble nutrients such as vitamin C, avoiding nutrient loss caused by prolonged cooking.

It is recommended to quickly blanch spinach soup in boiling water for 10-20 seconds before making, which can reduce oxalic acid and retain nutrients. Pay attention to pairing high calcium ingredients such as tofu or milk in daily diet to help neutralize residual oxalic acid. Special populations should consult nutritionists to develop personalized plans, maintain dietary diversity and moderation principles, and avoid potential risks caused by excessive intake of a single food.