Blanching is required! Spinach is a VIP member of the leafy greens family that is rich in nutrients (rich in folate, vitamin C, vitamin K, lutein, antioxidants, dietary fiber, etc.), has a good taste, and is still very inexpensive in supermarkets all year round. Although spinach has so many benefits, but because it contains more oxalic acid, if you don't blanch it in boiling water and cook it directly, the oxalic acid will give your teeth an astringent feeling and affect the taste. And oxalic acid will also combine with calcium in food to form calcium oxalate, affecting calcium absorption. If you blanch spinach with boiling water, spinach oxalic acid inside the reduction of 70%, 80%, and other vegetables oxalic acid content is almost the same, become both nutritious and delicious leafy green vegetables.

Spinach is also known as spinach, red root vegetable, Persian grass, parrot vegetable, is an annual or biennial herb. Native to Iran, 2000 years ago has been cultivated, China in the Tang Dynasty has been the cultivation of spinach. Spinach main root developed, rosette-shaped, dark green, fleshy root red, sweet and edible. Spinach stems and leaves are soft, tender, tasty, colorful and nutritious.

Be sure to blanch spinach before eating it. In all the vegetables, spinach oxalic acid content is the highest, oxalic acid and the human body to eat calcium combined to form insoluble calcium oxalate, and calcium oxalate not only can not be absorbed and utilized by the human body, but also impede the human body on the absorption of calcium. After blanching, most of the oxalic acid in spinach will be destroyed and released.

The purpose of blanching spinach is to destroy the oxalic acid it contains (not blanched spinach when eating, astringent taste, astringency is caused by oxalic acid), two can also remove the surface of spinach carry germs and harmful substances, three can also avoid direct cooking caused by a large number of soup. If spinach and tofu with fried, must be blanched, the reason is that oxalic acid and tofu in the combination of calcium will form an indigestible calcium oxalate.

When blanching spinach, it is important to note that the roots and leaves of spinach should be blanched separately, with the stems first, and the leaves opened with water for 30 seconds. Blanching with some oil and salt can reduce the loss of its nutrients, but also make the spinach color green. The blanched spinach should be quickly cooled in cold water to keep it green.

Spinach contains oxalic acid and calcium salts can be combined into calcium oxalate crystals, so that patients with nephritis, cloudy urine, tubular and salt crystals increase, so nephritis and kidney stones should not eat. Are taking calcium tablets, it is best to eat less or not eat spinach. Pediatric diarrhea is best not to eat spinach.