What ingredient is primarily affected by the blanching process?

Blanching is a cooking technique that involves briefly boiling vegetables before plunging them into ice water to stop the cooking process. This method is primarily used for vegetables that are to be preserved or served later, as it helps maintain their vibrant color, flavor, and nutritional value. During blanching, enzymes that can lead to nutrient loss and undesirable changes in texture and taste are deactivated.

This process is particularly beneficial for vegetables that are frozen or prepared for canning, as it helps enhance their overall quality when stored. While the other ingredients listed can be affected by various cooking methods, they do not go through the blanching process, which is specifically focused on vegetables for the purpose of preservation and maintaining sensory qualities.