Blanch

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The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water or frozen storage to stop the cooking process. Blanching brings out the color in vegetables and helps to maintain their nutritional value, which can be lost with overcooking. Blanching is also useful for loosening the skins of fruits and vegetables so that the skins can be removed easily. When blanched, food is heated to a temperature that is sufficient to decrease any enzyme activity that is occurring and effectively reducing the flavor or texture of the food.

USDA Nutrition Facts

Serving Size1 cup whole kernels
Calories581
Protein21g
Total Fat50g
Total Carbohydrates19g
Dietary Fiber10g
Sugars4g
Potassium687mg
Sodium28mg
Cholesterol0mg
Serving Size1 oz
Calories629
Protein13g
Total Fat61g
Total Carbohydrates17g
Dietary Fiber11g
Sugars3g
Potassium658mg
Sodium0mg
Cholesterol0mg

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