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Why do some vegetables like spinach etc get reduced in amount after cooking?
Wiki User
∙ 12y ago
Spinach (uncooked) contains a lot of moisture and is loosely packed with leaves. Once cooked, the moisture escapes and sinks into the leaves, making them softer and wilted a bit. It will also become more compacted as the leaves wilt down to one another, reducing the total quantity.
Wiki User
∙ 14y ago
Wiki User
∙ 12y agoIt shrinks because the leaves are releasing their liquid, and therefore actually getting smaller. However, most of the shrinkage is due to the loss of air space as the leaves wilt and collapse in on themselves. This same thing happens when you cook other leafy greens, such as mustard and collard greens, kale, cabbage, lettuce.
Wiki User
∙ 11y agoThe moisture in the spinach leaves gets boiled off from the heat of cooking, reducing the size of the spinach leaf.
Wiki User
∙ 14y agoYou're probably using a cast iron or carbon-steel pan. The Oxalic acid in the spinach will react to these turning the spinach black...
Wiki User
∙ 11y agoThis is because the water in it forms water vapour and rises into air due to heat
Wiki User
∙ 12y agobecause before cooking it has appropriate amount of water but when it was cooked it reduce some amount of water by evaporation as it was heated
Wiki User
∙ 16y agoYes, it sure does.
Wiki User
∙ 12y agobecause they shrink due to heat
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What happens when hemoglobin in blood is highly reduced?
When the haemoglobin in blood is highly reduced, it leads to iron deficiency or anaemia and breathlessness followed by a pale look on the face which can be supplemented by a good amount or iron containing foods such as cereals, egg yolks, spinach and other leafy vegetables.
How cooking has envolved over the years?
Cooking has evolved over the years by making very convenient means and techniques. This has in turn reduced the amount of time needed to make food.
Why does spinach not give you a great amount of iron when you eat it?
Spinach, as well as other vegetables that have iron in them, have a form that is not very easily absorbed (non-heme iron), while iron from animal sources is much more easily absorbed (heme iron).
What vegetables and fruit have protein?
All vegetables contain some protein. Vegetables vary considerably in their protein content. You can find websites with nutritional tables and calculators such as: http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2926/2 Search for nutrition value of foods or similar.
What is the meaning of soup?
Soup is a dish that has been made by cooking vegetables, meat, or fish in a large amount of liquid, and then served in the same liquid.
What has reduced the amount of ozone in the atmosphere?
The amount of ozone has reduced. It is due to CFC.
How much frozen spinach can you substitute for fresh?
Approximately 10 ounces of frozen, cooked spinach will result in the same amount as one pound of fresh, trimmed and cooked spinach.
What would happen if the amount of greenhouse gases were reduced?
If the amount of greenhouse gases were reduced, then the temperature of the earth would cool.
What is the amount at which the regular amount is reduced?
The sale price reduction.
How cooking alters food?
You can change every thing from methods to components. Using variety food is good for your family health. Normally, you can use meat, fish, vegetable for usual meals. At weekend you may have a fresh meals with barbeque in the garden, or simply a spot with all members of family. The atmosphere plays an important role in how you feel about meals. Keep warm your chicken and happy meals!
If you saute spinach before you cook it will it still have nutritional value?
Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins, minerals and water.For spinach specifically, sauteing before cooking further may lessen the nutritional value but would not totally deplete the value. Here is one tip for getting the most nutrients from spinach: Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.This does not always hold for all vegetables, however. For guidelines on cooking techniques to preserve the most nutrients in most vegetables and greens, consider these rules of thumb:The less time spent cooking, the more nutrients are preserved.Avoid boiling, but if boiling is the only option, be sure to use the minimum amount of water and put the vegetables in the water only after it is briskly boiling.Soaking in the pan of water before the boiling point is reached (or even soaking during pre-cooking cleaning processes) will allow some losses of nutrients into the water. After boiling, reserve the cooking liquids where many of the nutrients have leached, for use in other ways, such as in stocks or soups and gravies.Most studies indicate that steaming vegetables is the best cooking method to preserve nutrients, and second best is to stir fry.Generally, fresh greens like spinach, contain the most nutrients when eaten raw.The longer the time period between harvest and use, the more likely nutritional value has decreased even before cooking. Always use the freshest vegetables available; choosing those 'in season' can help assure freshness.Cooking can deplete the available nutritional content, especially when prepared in certain ways. Boiling, for example, can leave behind many nutrients in the cooking liquid (see above). If you must boil vegetables, reserve the cooking liquids for use later (refrigerate for short term or freeze for longer term storage). Freezing the left over liquids in ice cube trays and then storing in zipper bags in the freezer can provide convenient small amounts of valuable vitamin-rich liquids to use to substitute in other recipes as needed.Quick cooking, like in stir fry or steaming, will deplete less than boiling, braising or other longer methods of cooking. Some believe that the quick cooking at high heat, like stir fry, of some vegetables (not including tender greens like spinach) will seal in juices to prevent them from leaching along with their vitamins and other nutrients as they cook. However, if you stir fry and then later continue to cook for long periods, especially by boiling or braising after the quick fry, there will still be a loss of nutrients.With some vegetables, you can blanche first for a few seconds in boiling salted water and then remove from the boiling water and immediately plunge in ice water and that will 'set' some of the nutrients. This works especially well for broccoli (and will allow it to maintain its bright green color like you see in Asian cooking). You can then reheat quickly in a stir fry to provide crisp cooked pieces that retain more nutrients.Specifically with broccoli and foods in the grouping with broccoli (cabbage, bok choy, Brussels sprouts, cauliflower, etc.) which are rich in cancer-preventing nutrients, there is evidence in very recent preliminary studies to suggest that the availability of the cancer-preventing qualities is enhanced by cooking rather than the reverse that has been the previous conventional thinking. More studies are continuing on this finding.
Where you get vitamin e?
Some amount of vitamin E contains in a fresh vegetables such as potato, cucumber, carrot. But some vegetables contains more vitamin E, than other. For example spinach and broccoli. Be aware, that thermal processing of vegetable kills vitamin E. Avocado is a good source of Vitamin E.
