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UIN Malang: How Long Does Spinach Shelf Life? Here is the Answer

Rabu, 24 Februari 2021 - 10:35
UIN Malang: How Long Does Spinach Shelf Life? Here is the Answer Larasati Sekar Kinasih, M.Gz, a nutritionist as well a lecturer at Medical Faculty of UIN Malang. (PHOTO: Larasati Sekar Kinasih for TIMES Indonesia)

TIMES MADIUN, JAKARTA – Larasati Sekar Kinasih, M.Gz a nutritionist as well a professor at Medical Faculty of UIN Malang or also known as UIN Maulana Malik Ibrahim Malang (UIN Maliki Malang) explained the shelf life of spinach.

FOR MORE INFORMATIONS ABOUT UIN MALANG PLEASE VISIT  www.uin-malang.ac.id

"Its better to cook spinach before 12 hours of its shelf life. It's because more than that, the bacteria will stain on the spinach which make it no longer to be able to consume," Sekar quoting to Sharma et.al, di Journal of  Food Science and Nutrition.

Sekar also said that spinach has higher nitrite around 2500/100 grams. The number of nitrite was affected from the local weather, temperature, light intensity, harvesting time, and else.

Still according to her, nitrate in spinach could be reduced during cooking process. Either when it being washed or boiled. Meanwhile, the number of nitrate will be increased during frying process.

FOR MORE INFORMATIONS ABOUT UIN MALANG PLEASE VISIT  www.uin-malang.ac.id

The nitrate in spinach will lose around 53% during the boiling process. It will lose around 36% of nitrate during pasteurization.  And just by washing it, you could lose 27% nitrate In it.

She also explained that in 3 or 9 first hours, the number of nitrite in spinach after being cook will be safe to be consume. But more than that it could harm your body.

Sekar also reccomend you to just boil the spinach for better. "Its not recommended to reheat spinach. Because the process will eliminate the number of vitamins and nutrients it contains," this 29 year old lady said.

FOR MORE INFORMATIONS ABOUT UIN MALANG PLEASE VISIT  www.uin-malang.ac.id

"It's better for you to consume spinach tight away after you pick it up. It's to maintain the vitamin and nutrient stay in it," Larasati Sekar Kinasih, M.Gz, a nutritionist as well a lecturer at UIN Malang ended. (*)

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Editor : Khodijah Siti
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