Blanch the spinach for 1 to 2 minutes.

It is recommended to blanch spinach for 1 to 2 minutes before eating it, because spinach is rich in oxalic acid and has the highest oxalic acid content among green leafy vegetables. 200 grams of spinach contains approximately 1,500 mg of oxalic acid.

Oxalic acid will combine with free calcium ions in the body to form calcium oxalate crystals, which not only astringently affects the taste, but also easily produces stones and affects the absorption of calcium. Oxalic acid is easily soluble in water, so it is recommended to eat spinach. It should be boiled first to remove oxalic acid. It can not only remove the astringent taste, but also greatly reduce the content of oxalic acid, and the nutritional content of spinach will not be lost too much.