When making spinach soup, if the spinach is boiled directly and the soup is drunk, it is equivalent to not reducing the total amount of oxalic acid, and oxalic acid is only dispersed into the human body in two places. However, after blanching and removing the blanching water, the oxalic acid content of spinach decreased greatly. Before eating spinach, it is suggested that it is best to solve it with water. Oxalic acid is soluble in water. Therefore, it is generally recommended to remove oxalic acid with water when eating spinach.

The blanching time of spinach should not be too short, otherwise oxalic acid can not be completely removed, and it is not advisable to blanch for too long, which will make the leaves of spinach soft and rotten and affect the taste of spinach. Usually, after blanching spinach, it is necessary to rinse spinach again with clear water to avoid the astringency of spinach.

Precautions:

People are worried that calcium and oxalic acid will form calcium oxalate precipitation in pots, bowls and gastrointestinal tract after high-calcium food is matched with spinach, which will affect the utilization of calcium. However, as long as the water is blanched in advance and most of the soluble oxalic acid is removed, there is no material basis for the formation of calcium oxalate precipitation.

Therefore, as long as you blanch the spinach in advance and remove the blanched water, you can choose to add high-calcium ingredients such as tofu and dried shrimps to the spinach soup to achieve healthy and delicious results.

In fact, research shows that if spinach is eaten together with high-calcium foods without blanching, the absorption rate of oxalic acid can be reduced. Chinese residents have less calcium intake, so it is better to blanch first to reduce the loss of calcium in food.