April 7, 2024 | 05:00 pm PT
After I boil rau muong (water spinach) and the water turns darkish brown as an alternative 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 similar to calcium and magnesium can result in the formation of compounds that manifest as darkish inexperienced or black.
This explains why, from historical occasions, 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 throughout the boiling of rau muong doesn’t robotically suggest that the greens are laced with chemical compounds. However, there exist cases the place hazardous farming methods end in chemical contamination, which might trigger the water to show the same colour 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 is likely to be noticed floating on its floor.
Trying to make clear the water by including some lime juice and observing any adjustments may very well 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 totally cooked previous to consuming.
Dr. Dang Ngoc Hung
Director of the Diet Analysis and Consulting Institute