1, spinach is rich in oxalic acid, which is a common organic acid, after eating with other food containing minerals calcium, magnesium reaction, generating some calcium oxalate and magnesium oxalate and other precipitated substances, is not conducive to gastrointestinal digestion, and will reduce the nutritional value of spinach and long-term consumption of too much may appear the possibility of stones, so it is recommended to eat spinach blanching is appropriate.

2, spinach hot 1-2 minutes, generally speaking, blanching time is too short, blanching role is too small, blanching time is too long will make the loss of water-soluble nutrients more, different vegetables hot bleaching time is also different for cauliflower this kind of vegetables, hot 3 minutes is enough. However, because spinach has been too hot, and then into the boiling soup or frying pan, should be within 1 minute to stop heating, so as not to overcook, so that spinach leaves soft and rotten.