I’m looking at the oxalate levels of spinach and found out that frozen spinach at the store has less oxalate after bleaching before freezing.
It says that spinach is one of the few vegetables that is blanched before freezing. What is the reason suppliers put in extra effort to blanch the spinach during preparation?
Are all frozen spinach blanched before freezing?
[link] [comments]
from AskCulinary https://ift.tt/Qgduqfn
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment