1, blanching is needed: If you want your body to absorb more calcium, you must blanch the spinach before cooking.
2. Don't drown: If eating spinach reminds you of the effect of reducing fat and weight on your body, then don't drown spinach.
Brief introduction of spinach
Spinach (scientific name: spinacia oleracea L.) belongs to the genus Panicum of Chenopodiaceae and is one of the most common vegetables.
Spinach is native to Iran and widely cultivated in China, with a height of 1 m, no powder, conical root, reddish, less white, upright, hollow, brittle and juicy, unbranched or less branched, halberd-shaped to oval, bright green leaves, tender and juicy, slightly shiny, whole or with several toothed lobes.
It is cold-resistant, requires high water content, and plants are easy to pick and bloom under the conditions of high temperature and long sunshine.
Precautions for eating spinach:
1. Vegetables with more oxalic acid, such as spinach, bamboo shoots and lettuce. , should be cold mixing, in order to remove oxalic acid, because oxalic acid combined with calcium in the stomach to form calcium oxalate, which is difficult to digest and absorb, affecting the digestion and absorption of calcium by the human body.
2. Spinach should not be eaten with calcium-rich bean products, bean products, black fungus, shrimp, kelp, seaweed and other foods at the same time.
Spinach is not suitable for frying pork liver. Bovine liver is rich in rare elements such as copper and iron. Once mixed with spinach rich in vitamin C, metal ions can easily oxidize vitamin C and lose their own nutrients.
4. Spinach contains oxalic acid, which is easy to produce calcium oxalate when combined with high-quality protein, which will affect the digestion and absorption of calcium by human body.
5. Don't eat spinach with loofah, because vitamin C in spinach will be destroyed by lysozyme in loofah.