Give three reasons for blanching leafy vegetables?

      

Give three reasons for blanching leafy vegetables?

  

Answers


Martin
- To retain color

-To reserve the nutrients

-to deactivate micro organisms or to avoid spoilage

-to reduce bulk

-denature enzymes

-to remove /loosen the skin of vegetables and fruits

marto answered the question on May 2, 2019 at 08:43


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