foto; YouTube/Tini Susani
Spinach is often a healthy food menu choice because of its abundant nutritional content. This green vegetable is rich in vitamin A which is important for eye health, skin, and the immune system. Vitamin C in spinach helps boost immunity and acts as an antioxidant that fights free radicals.
In addition, spinach also contains vitamin K which plays an important role in blood clotting and bone health. However, behind the many vitamins contained in spinach, many people experience problems when processing this one vegetable. The reason is, when cooked, spinach leaves that were originally green can turn black.
The black color that appears not only reduces the appearance of spinach, but can also reduce the nutritional value of the vegetable. Blackened spinach leaves are usually caused by the oxidation process that occurs when spinach is exposed to high heat or left too long after being cooked. The high iron content in spinach plays a role in this oxidation reaction, resulting in a dark color on the leaves.
In addition, improper cooking methods, such as boiling spinach for too long or using an unclean pan, can also accelerate this color change. However, in addition to paying attention to the cooking process, the selection of spinach vegetables can also affect this. The reason is, the cooking process such as stir-frying can also make spinach black.
Well, to prevent it, you can use the method shared by YouTube user Tini Susani. Through one of the videos uploaded, she admitted to having her own way so that stir-fried spinach does not turn black and remains fresh green after being cooked. In cooking this stir-fry, the important thing to note is the selection of spinach leaves when they are newly purchased.
(brl/mal)
