Why do some vegetables like spinach etc get reduced in amount after cooking?

Spinach and other leafy green vegetables shrink dramatically after cooking due to a few factors:

1. Water Loss:

* Evaporation: The most significant factor is the evaporation of water. When heated, the water trapped inside the plant cells turns to steam and escapes, reducing the overall volume.

* Boiling: Boiling is particularly effective at extracting water, as the constant agitation helps release water from the cells.

* Microwaving: Microwaves also cause water molecules to vibrate and release steam, contributing to shrinkage.

2. Chemical Changes:

* Cellulose Breakdown: The cell walls of vegetables contain cellulose, which is a structural component. Heat can partially break down cellulose, making the cell walls more pliable and allowing the water to escape more readily.

* Pectin Breakdown: Pectin, a substance that helps hold plant cells together, also breaks down during cooking. This reduces the structural integrity of the vegetables and further contributes to shrinkage.

3. Physical Changes:

* Leafy Vegetables: Leafy greens like spinach are very delicate and have a high water content. The heat causes them to wilt and collapse, which reduces their volume.

* Cooking Method: Some cooking methods, like steaming or stir-frying, are more efficient at retaining the structure of vegetables than boiling.

Important Note: The amount of shrinkage can vary depending on the type of vegetable, the cooking method, and the cooking time.

Tips for Minimizing Shrinkage:

* Steam or Sauté: These methods retain more of the vegetable's moisture and flavor.

* Cook for a Shorter Time: Overcooking will lead to more shrinkage.

* Don't Overcrowd the Pan: Give the vegetables space to cook evenly.

* Add a Little Liquid: Adding a small amount of liquid, like broth or water, can help prevent excessive drying.

Overall, while some shrinkage is inevitable, you can minimize it by using the right cooking techniques and being mindful of cooking times.