Oxalic acid in spinach is higher than that in green leafy vegetables, which is not conducive to the absorption of calcium, so it is necessary to reduce the oxalic acid content and remove the bitter taste of vegetables by blanching. Spinach must not be cooked for too long when it is blanched. It is easy to boil spinach, and adding some oil to cook it can keep its own green and bright color and stimulate appetite.

Precautions for purchasing spinach

Users need to pay attention to the fact that spinach is easy to lose water. In order to keep beautiful, vegetable vendors may sprinkle a lot of clean water on the leaves. It is suggested to choose dry spinach, which can prevent spinach from being bought for too long and will not affect the taste. Then, you can check whether the leaves are fresh and dark green, with no signs of blackening or yellowing.

It should be noted that many people have eaten spinach, but users may not have seen the original appearance of spinach. The roots of spinach are beautiful purplish red, which can be recognized by vegetable vendors at a glance. When selecting, you can check the roots first. If it is purplish red, it means fresh, and it may have been left black for too long, so it is not suitable for purchase.

Reference to the above content? Baidu encyclopedia-spinach