Vegetables blanching will lose some nutrients.
Blanching vegetables will lose some of the nutrients, mainly including some water-soluble vitamins and minerals.
Vegetables contain more water-soluble vitamins, such as B vitamins, vitamin C and so on. In the process of blanching, these vitamins are very easy to dissolve in water, and at the same time after high-temperature cooking will also be lost, so blanching will lead to the loss of some water-soluble vitamins.
Part of the mineral elements in vegetables, such as potassium, magnesium, chlorine, calcium, iron, selenium, copper, etc. will also be partially dissolved in water.
Therefore, if not necessary, vegetables can try not to blanch, but a part of the vegetables, such as spinach contains high oxalic acid, quinoa contains more saponins, etc., need to be blanched before consumption, in order to reduce the oxalic acid, ellagic acid, phytic acid and other substances on the gastrointestinal tract stimulation, so as not to cause other potential damage.