Blank for 1 to 2 minutes to remove oxalic acid.

When making spinach soup, if you boil the spinach directly and drink the soup, it will not reduce the total amount of oxalic acid in it. The oxalic acid will only be dispersed into two places and enter the human body. After removing the blanching water after blanching, the oxalic acid content of spinach is greatly reduced. It is recommended to drink spinach with water before eating it. Oxalic acid is soluble in water. Therefore, we generally recommend boiling water to remove the oxalic acid before eating spinach.

The time for blanching spinach should not be too short, otherwise all the oxalic acid will not be removed, nor should it be blanched for too long, which will make the leaves of spinach soft and rotten, affecting the taste of spinach. Spinach is usually blanched. Finally, you need to rinse the spinach again with clean water to avoid astringency in the spinach.

Note:

People are worried that when high-calcium foods are paired with spinach, calcium and oxalic acid will form calcium oxalate precipitates in pots, bowls and gastrointestinal tracts, affecting the use of calcium. . However, as long as you blanch the water in advance and remove most of the soluble oxalic acid, there will be no material basis for calcium oxalate precipitation.

So, as long as you blanch the spinach in advance and remove the blanching water, you can choose to add high-calcium ingredients such as tofu, dried shrimps and dried shrimps to make the spinach soup both healthy and delicious. effect.

In fact, research shows that if spinach is not blanched, eating spinach with high-calcium foods can reduce the absorption rate of oxalic acid. Chinese residents have low calcium intake, so it is better to blanch the water first to reduce the calcium in the food. loss as well.