著者
樋口 誉誌子 山田 正子
出版者
東京家政学院大学
雑誌
東京家政学院大学紀要 (ISSN:21861951)
巻号頁・発行日
vol.60, pp.117-121, 2020 (Released:2022-02-25)
参考文献数
11

Spinach is normally prepared by boiling and then immersion in cold water. Commercial frozen spinach, however, is labeled “use as-is.” If commercial frozen spinach has a high oxalic acid content, then there is a risk of greater intake of oxalic acid if it is eaten as-is. The aim of this study was to ascertain the amount of oxalic acid in commercial frozen spinach. Frozen spinach were purchased from three companies (A, B and C). These samples were allowed to natural thawing or thawing in running water. The amount of oxalic acid per 1g of a sample (dry weight) was determined. The amount of oxalic acid when natural thawing in Sample A, B and C were 28.7mg⁄gDW, 32.6mg⁄gDW, 48.2mg⁄gDW, respectively. The amount of oxalic acid when thawed in running water in Sample A, B and C were 17.3mg⁄gDW , 24.6mg⁄gDW, 38.6mg⁄gDW, respectively. All three samples contained more oxalic acid when natural thawing than when thawed in running water, and Sample A and B contained significantly more oxalic acid when natural thawing than when thawed in running water (p<0.01). In this study, it was confirmed that amount of oxalic acid can be reduced by thawing frozen spinach in running water.

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冷凍ホウレンソウのシュウ酸を減らす解凍法 [ 市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較 https://t.co/o5evuMXl7Y ]もわかったので,これからは再び積極的に使って行きたい.
[ 市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較 https://t.co/o5evuMXl7Y ]
昨年,結石をやってから,ホウレンソウを断っていたが,このまま一生食わぬというわけにもいくまい.冷凍ホウレンソウのシュウ酸を減らす調理法はあるか検索してみたら,お望み通りのものがあった.[ 市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較 https://t.co/kHquBiCafP ]
市販の冷凍ほうれん草は便利だが、下茹でで取り除かれるはずのシュウ酸が冷凍では残ってて、水で洗わないと尿路結石の原因になるかもしれないと。 え〜

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