The idea of iron supplement in spinach originated in 1870. A German chemist published a paper, and the research results showed that the iron content of spinach was high enough to be comparable to that of red meat. This conclusion was spread all over the world as soon as it came out. Later, scientists found that the iron content in spinach was not high. Before that, German chemists miscalculated the decimal point and exaggerated the conclusion ten times. Even if the academic circles corrected the data in time, the saying that "spinach supplements iron" has been deeply rooted in people's hearts.
Spinach is known as a "nutrition model student", which is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q 10 and other nutrients. It can often be used to cook soup, cold salad, stir-fry alone, stir-fry with meat dishes or saucer. It is better to have dark green color, red roots, no water, no old stems and leaves, no bolting and flowering, and no yellow rotten leaves.
The situation of spinach is similar to that of jujube, which contains non-heme iron, and spinach also contains oxalic acid, which will reduce the body's absorption rate of calcium. Spinach is rich in iron, and eating more spinach is very effective for iron supplementation. The protein quality of spinach is higher than other vegetables, and it contains quite a lot of chlorophyll, especially vitamin K, which is the highest in leafy vegetables (mostly in roots), and can be used for adjuvant treatment of epistaxis and intestinal bleeding.
The principle of spinach enriching blood is related to its rich carotenoids and ascorbic acid, both of which play an important role in health and enriching blood.