1, need to blanch! Spinach is a VIP member of the leafy greens family that is rich in nutrients (rich in folic acid, vitamin C, vitamin K, lutein, antioxidants, dietary fiber, etc.), has a good taste, and is still very inexpensive in supermarkets throughout the year. Although spinach has so many benefits, but because it contains more oxalic acid, if you don't blanch it in boiling water and cook it directly, the oxalic acid will give your teeth an astringent feeling and affect the taste. And oxalic acid will also combine with calcium in food to form calcium oxalate, affecting calcium absorption. If you blanch spinach with boiling water, spinach oxalic acid inside the reduction of 70%, 80%, and other vegetables oxalic acid content is almost the same, become both nutritious and delicious leafy green vegetables.

2, spinach, also known as spinach, red root vegetable, Persian grass, parrot vegetable, is an annual or biennial herb. Native to Iran, 2000 years ago has been cultivated, China in the Tang Dynasty has been the cultivation of spinach. Spinach main root developed, rosette-shaped, dark green, fleshy root red, sweet and edible. Spinach stems and leaves are soft, tender, tasty, colorful and nutritious.