KOMPAS.com – Spinach is a green vegetable that is easy to find in Indonesia. Generally, these leaves can be processed into various dishes, one of which is clear spinach.
However, have you ever asked why spinach always shrinks when cooked?
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Even though you have added a large amount of spinach according to taste, the green vegetables seem to decrease in size during the cooking process.
As an illustration, when you put 454 grams of spinach in a pan, you may end up only getting around 60 grams of spinach.
illustration of fried spinach.
Reporting from All Recipes, Monday (25/11/2024), the size of spinach decreased when cooked, one of the reasons being the high water content in this green vegetable. In fact, more than 90 percent of the content in spinach is water.
During the cooking process, all the water evaporates from the leaves, causing the appearance of the spinach to shrink from its previous size.
Another cause of spinach shrinking when cooked is the content oxalic acid (oxalic acid). These acids respond quickly to heat, prompting the cell walls in spinach to break down.
This process is also accelerated when spinach is cooked in a closed pot or pan. When leaving the spinach, the oxalic acid will collect under the lid of the pot and then fall back into the spinach. This causes the spinach to wilt further.
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The best way to cook spinach
Illustration of quail egg spinach. Spinach contains iron, magnesium, potassium, as well as vitamin A, vitamin B, vitamin C and vitamin K. So, can the nutrients in spinach be lost during the cooking process?
Quoted from Mashedthe answer depends. Vitamin C in spinach, for example, is said to be lost when the spinach is sauteed. This cooking process is considered to cause the moisture in the spinach to evaporate.
However, you don’t need to just eat salad spinach so that the content of this green vegetable is maintained. You can use spinach as an ingredient toppings (topping) pizza or dipping sauce creamy.
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