TIMESINDONESIA, JAKARTA – Spinach has been well known to be rich in vitamin and mineral. The green color of the leaves let everyone knows it has tons of chlorophyll in it. This vegetable commonly consume as salad or one ingredients for certain food. However, there was rumors that reheating spinach will bring this food becomes poisonous.
They said it could only last for 5 minutes after cooking. More than that it will be poisonous and dangerous for your body. This information was published The European Food Information Council (EUFIC) in 2010.
"Reheating spinach and some other leafy vegetables will produce nitrosamine, a carcinogenic agent which could trigger cancer and baby blue syndrome," the article said.
Yet, the article then had been taken down for the inaccuracy. Some research said even spinach was rich with nitrate, the nitrate it contains far different from nitrosamine.
For your information nitrate will turn into nitric when it exposed to certain enzyme or bacteria. In a high temperature, if nitric is exposed with amino acid it will turn into nitrosamine. This nitrosamine is known to be the main cause of cancer.
But in this case, when spinach is reheated, the nitrate mostly will lose and evaporate. According to journal entitled Assessment of Potential Nitrite Safety Risk of Leafy Vegetable after Domestic Food in 2021 reheating spinach will not makee it to be poisonous yet it will lose lots of its nutrition.
This way, reheating spinach is allowed. Make sure you reheat I with low temperature to keep the nutrition stay. However, the scientist recommend to consume spinach right away without reheating it.(*)
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| Editor | : Khodijah Siti |
| Publisher | : Ahmad Rizki Mubarok |
