Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?
I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just to the point it starts wilting. And in those recipes, it leaves me with a dry mouth for an hour after I eat it. Any clues?
If it is of any relevance, I only buy fresh pre-washed baby spinach so I cannot compare to other kinds, or to frozen, or to spinach I wash myself.
Best Answer
Oxalates most likely.
Cooking doesn't change the oxalates but I reckon how it is chewed, more vrs less, might be the reason. Wilted seems the chewiest to me.
"Spinach contains a high amount of oxalic acids which contain small crystals that do not dissolve in water. These oxalate crystals are released from spinach as you chew, coating the teeth, resulting in that chalky or gritty feeling"
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Why does spinach dry my mouth?
Spinach contains a high amount of oxalic acids which contain small crystals that do not dissolve in water. These oxalate crystals are released from spinach as you chew, coating the teeth, resulting in that chalky or gritty feeling.Is it better to eat spinach raw or cooked?
Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures.How do you get the chalky taste out of spinach?
But until this magical new spinach hits store shelves, here's a quick fix to try at home. Before eating, squeeze half a lemon over your spinach and toss well to dissolve the acid. Bye, chalky teeth.Should you eat spinach raw?
Yes, eating raw spinach is good for you. Spinach is packed with nutrients your body needs for good health, including fiber, folate and vitamins A, C and K. Plus, it's super low in calories.Mistakes People Make When Cooking Spinach
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