The four vegetables are spinach, baguettes, bamboo shoots, and beans.

1. Mutton and Spinach

Spinach is a seasonal vegetable in winter. It is rich in iron and is loved by the public. However, spinach is also high in oxalic acid. When oxalic acid combines with calcium in mutton, it is easy to form calcium oxalate precipitation, which will affect the absorption of calcium, making the calcium in mutton unable to be fully utilized, thereby reducing its nutritional value.

2. Mutton and Pumpkin

Pumpkin has a soft and waxy texture with moderate sweetness. Many families like to use it to make soup. However, when the vitamin C in pumpkin meets the protein in mutton, it may cause protein denaturation, thus affecting the absorption of nutrients.

3. Mutton and bamboo shoots

Bamboo shoots have a fresh and tender taste and are many people’s favorite. But bamboo shoots have cooling properties and can clear away heat and relieve internal heat. Mutton is a hot food and can provide heat to the body. The two have opposite properties, so it is best not to eat them together.

4. Mutton and beans

Beans are a popular vegetable in summer, but you can also eat beans grown in refrigerators or greenhouses in winter. Beans contain high levels of oxalic acid. When combined with the minerals in mutton, they will form oxalates that are difficult to absorb, affecting the absorption of minerals and thus reducing the nutritional value of mutton.

Things to note when purchasing mutton

1. Freshness: It is very important to choose fresh mutton. You can tell by looking at the color of the flesh, it should be bright red or pink with no dark or brown spots. At the same time, fresh mutton should have a refreshing smell and no peculiar smell.

2. Fat distribution: High-quality mutton should have appropriate fat distribution. The fat in lamb should be evenly distributed throughout the meat, not concentrated in one area. Choose cuts with tender and elastic flesh, which usually means the fat is evenly distributed.

3. Meat color: Different parts of mutton may have different meat colors. Generally speaking, tender meat should be light red in color, while older meat will be darker red. Regardless of the color, the key is to make sure the meat looks moist and shiny.

4. Origin and supplier reputation: It is also important to know the origin information of mutton. Generally speaking, mutton produced in places with good breeding conditions should be of better quality. Additionally, choosing a reputable supplier or brand can also improve your chances of purchasing high-quality lamb.

5. Purchase method: If possible, it is recommended to buy fresh mutton instead of frozen. Fresh lamb usually has more elasticity and texture, while frozen lamb may affect texture and tenderness.

Reference for the above content: Baidu Encyclopedia-Mutton