Tips

If you don't blanch these 6 types of food, you could be in danger!

Broccoli

Broccoli is one of the most popular green vegetables today, highly regarded for its rich nutritional content.

It contains a large amount of vitamin C, vitamin K, dietary fiber, and various antioxidants, which play an important role in enhancing the immune system and promoting gut health.

However, substances such as oxalic acid and glucosinolates in broccoli can be harmful to the human body if not properly processed.

Oxalic acid is a common substance in broccoli. Excessive oxalic acid can interfere with calcium absorption and may even combine with calcium to form calcium oxalate. This can not only affect calcium absorption but may also lead to health problems such as kidney stones.

Glucosides are another type of natural chemical found in broccoli. If not properly processed, these substances may cause indigestion, bloating, and other discomfort.

The best way to remove these harmful components is to blanch the broccoli.

Blanching it in boiling water for about 3-5 minutes can effectively remove most of the oxalic acid and glucosinolates, ensuring that you can absorb its rich nutrients without posing any potential health risks after consumption.

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