Research
Micronutrients & recovery
Anti-nutritional factors (nitrates, oxalates, phytates, tannins, cyanogenic glycosides) in green leafy vegetables can inhibit mineral absorption and pose health risks, but these can be significantly reduced by thermal processing methods like cooking and blanching.
Don't avoid leafy vegetables because of 'anti-nutrients' like oxalates or nitrates. Use cooking, boiling, or blanching to reduce these compounds. This process makes the nutrients more available and reduces potential health risks associated with high levels of these natural plant chemicals.
ModerateQualifiesMEDIUM confidence
Anti nutritional factors are chemical compounds in plant tissues, which deter the absorption of nutrients in humans... Different processing methods such as cooking and blanching can reduce the contents of anti-nutritional factors.
Why this rating
Review article summarizing analytical methods and general effects of processing.
Source
An overview of nutritional and anti nutritional factors in green leafy vegetables
Hemmige Natesh N et al. · Horticulture International Journal · 2017
narrative_reviewCited 198×
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