Do you need to blanch winter bamboo shoots? Do you need to blanch winter bamboo shoots?

Winter bamboo shoots must be blanched before consumption because they contain oxalic acid. If we do not use boiling water to remove the oxalic acid, it will cause a chemical reaction with the calcium in the body, which can easily cause diseases such as kidney stones and affect the absorption of calcium. Regarding the blanching method of winter bamboo shoots, it is recommended that you read the following introduction and learn the correct way to handle winter bamboo shoots.

Can winter bamboo shoots be eaten without blanching?

It is best to blanch winter bamboo shoots before eating.

Nutritionists remind everyone that winter bamboo shoots contain oxalic acid, and it is recommended to blanch them in boiling water to remove the oxalic acid before cooking. Because oxalic acid is soluble in water, 60% of the oxalic acid can be removed by running it through hot water. This practice is especially important for middle-aged and elderly people and pregnant women who need calcium supplementation.

The oxalic acid contained in winter bamboo shoots is not an ingredient needed by the human body. If oxalic acid is consumed in large quantities, it will cause the body's calcium absorption rate to decrease and may also lead to kidney stones. Of course, there is no need to be too nervous. The body's absorption rate of oxalic acid is not high, only about 10%, which has little effect on the human body. It will only cause health problems when extremely large amounts are consumed. However, just in case, it is best to blanch the winter bamboo shoots in water before eating them, so they can be safely "imported" and are also convenient for cooking.

How to blanch winter bamboo shoots

1. Cut the winter bamboo shoots to be blanched and set aside.

2. Turn on the fire and put appropriate amount of water in the pot.

3. When the water is a little hot, add the ginger slices.

4. After boiling, pour in the chopped winter bamboo shoots.

5. Cover the pot and cook for about 2 to 3 minutes.

6. Open the lid of the pot and check whether the winter bamboo shoots are cooked, then take them out.

(Bamboo shoots must be cooked before eating: Many people know that beans must be cooked before eating, otherwise it is easy to be poisoned, but in terms of "toxicity", bamboo shoots are much more powerful than beans. Yun Wuxin, a doctoral student in biological and food engineering at Purdue University in the United States, pointed out that "if all the cyanogenic glycosides in bamboo shoots are hydrolyzed and hydrocyanic acid is released, the highest amount can be released per kilogram. 8,000 mg, and 100 mg can almost kill a person." Although this "if" is not true, because it is difficult to release all, "but only a part of it is converted. It is also quite scary." Therefore, bamboo shoots must be fully cooked before they can be eaten.)

Which vegetables need to be blanched before eating?

In addition to winter bamboo shoots, wild rice stems, spinach, amaranth, water spinach, and mustard greens also contain oxalic acid. It is also recommended that they be blanched in water for 30 seconds to 1 minute before cooking.