Researchers found that steaming and boiling were effective cooking methods for decreasing the oxalate content of spinach and other vegetables. Boiling appears to be more effective; it reduced the soluble oxalate content by 30 percent to 87 percent.
Does cooking destroy oxalic acid in spinach?
Contrary to what some books say, cooking does not destroy oxalic acid. However, blanching your greens for a few minutes and disposing of the water leaches out roughly one third of the oxalic acid.
Does blanching spinach remove oxalic acid?
The blanching process has a desirable effect on the nutritional value of spinach in that it reduces the amount of nitrate and soluble oxalate.
How long until spinach breaks down oxalic acid?
Oxalic acid is easily reduced by steaming, boiling, or wilting the leaves of any of these vegetables for 5 to 8 minutes. Gently squeeze out any remaining water from the vegetables, and continue on with your favorite recipes.
How do you get the acid out of spinach?
But, according to Jim Correll, a professor of plant pathology at the University of Arkansas, the ascorbic acid found in lemon juice can help dissolve the oxalic acids in spinach.
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