Yes

1. Tofu cannot be eaten with foods high in oxalic acid. The reason is that tofu contains high calcium, and calcium and oxalic acid can form insoluble or incompatible calcium oxalate. Affect calcium absorption. For example, spinach, bamboo shoots, amaranth, etc. contain high oxalic acid, but if the cooking method is changed, it is still OK. For example, if you put spinach, bamboo shoots and other foods high in oxalic acid through boiling water, most of the oxalic acid can be removed and its impact can be reduced.

2. It is best not to cook tofu with spinach. Spinach is rich in nutrients and is known as the "King of Vegetables", but spinach contains a lot of oxalic acid, about 300 mg of oxalic acid per 100 grams of spinach. Tofu contains more calcium. If both enter the human body at the same time, they can undergo chemical changes in the human body to generate insoluble calcium oxalate. Stones in the human body are formed by the deposition of insoluble calcium salts such as calcium oxalate and calcium carbonate, so it is best not to eat spinach and tofu together.

Extended information:

Notes on eating beans

1. The tendons of the beans need to be removed

Beans should be removed before cooking. Remove the tendons, otherwise it will affect the taste and make it difficult to digest after cooking. Since beans produce too much gas during digestion and absorption, which can easily cause abdominal distension, people with functional dyspepsia and chronic digestive tract diseases should eat as little as possible.

2. Do not eat raw beans or eat them raw.

Beans must not be eaten raw or eaten raw, or blanch them in boiling water for cold serving, as this can easily lead to poisoning. Beans contain trypsin inhibitors, hemagglutinin and hemolysin. These substances are irritating to cell membranes and can destroy red blood cells. If processed improperly, they enter the human body and can irritate the gastrointestinal tract, causing local congestion, swelling and hemorrhagic inflammation. They can cause agglutination and hemolysis of human red blood cells, and even cause hemolytic jaundice. However, once beans are heated to above 100°C, these toxic substances will denature, decompose, and disappear.

3. If you have adverse reactions, you should seek medical treatment promptly

The incubation period of carob poisoning is generally 30 minutes to several hours. Poisoned persons may experience gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea, as well as neurological symptoms such as headache, dizziness, and cold sweats.

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