April 7, 2024 | 05:00 pm PT
After I boil rau muong (water spinach) and the water turns darkish brown as a substitute of inexperienced, is that this a sign that the greens have been contaminated with chemical compounds? (Lien, 33, Hanoi)
Reply:
Rau muong stands out amongst greens because of its excessive chlorophyll content material. Consequently, boiling the vegetable in an alkaline medium containing minerals equivalent to calcium and magnesium can result in the formation of compounds that manifest as darkish inexperienced or black.
This explains why, from historic instances, folks have devised methods like incorporating lime juice or dracontomelon fruit into the boiling water for rau muong, aiming to create an acidic setting that mitigates the interplay between these compounds, thereby sustaining clearer water.
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Boiled rau muong (water spinach). Photograph by VnExpress |
Therefore, the prevalence of darkish brown water through the boiling of rau muong doesn’t mechanically indicate that the greens are laced with chemical compounds. Nonetheless, there exist situations the place hazardous farming methods lead to chemical contamination, which might trigger the water to show an analogous coloration upon boiling.
Figuring out the presence of chemical compounds includes cautious commentary. If chemical compounds are current, the water would possibly emit a barely disagreeable odor, and an oily layer could be noticed floating on its floor.
Making an attempt to make clear the water by including some lime juice and observing any modifications might be insightful. If the addition of lime juice doesn’t result in clearer water or the disappearance of the oily layer, it’s advisable to keep away from utilizing the water.
For security, people are inspired to go for safe and natural greens, making certain they’re washed and completely cooked previous to consuming.
Dr. Dang Ngoc Hung
Director of the Diet Analysis and Consulting Institute