Effects of Edible Salts on Color and Nutrient Retention in Boiled Spinach

Abstract

We investigated the effects of different edible salts on color, ascorbic acid (AsA) content, and nitrate content in spinach boiled in a 1% salt solution. The differences in the chemical properties of edible salts are reflected in their color. In particular, juice prepared from spinach boiled in alkaline salts exhibited significant lightening (L* value), resulting in a brighter appearance. In contrast, under the cooking conditions used in this study(boiling for 2 min, soaking in water for 5 min, and draining to original weight), no clear differences in AsA and nitrate retention were observed among the different salt types, and the commonly held belief that salt addition promotes vitamin C retention could not be substantiated. These results suggest that while salt selection can effectively improve color in liquid-suspended spinach preparations, proper cooking procedures are more important than salt selection for retaining nutritional components.