Spinach is a common green vegetable, rich in carotene, calcium, potassium and other trace elements, as well as coenzyme q10, dietary fiber. Its rich carotene can protect vision and prevent retinal damage caused by bright light, while containing a large number of antioxidants, can anti-aging, and stimulate brain function and vitality, help slow down memory loss.

Because spinach contains more folic acid, pregnant women eat more spinach, is conducive to the development of fetal brain nerves, to prevent malformation. In addition, spinach is rich in dietary fiber, which can promote gastrointestinal peristalsis, clean up the residual toxins in the organism, and is conducive to the regulation of gastrointestinal function. In addition, because spinach is high in potassium, it is conducive to controlling changes in blood pressure, thus having a certain effect on the prevention and treatment of coronary heart disease.

Extended information:

Spinach eating taboo:

Spinach + tofu. Tofu contains magnesium chloride, calcium sulfate, two substances, and spinach contains oxalic acid, the two foods encountered together can generate magnesium oxalate and calcium oxalate. These two white precipitates not only affect the body to absorb calcium, but also easy to lead to stone disease.

Spinach + cucumber. Cucumber contains vitamin C decomposition enzyme, while spinach is rich in vitamin C, so the two should not be eaten together. The vitamin C in spinach will be destroyed by the decomposition enzyme in cucumber.

Spinach + pig liver. Spinach should not be fried pork liver. Pig liver is rich in copper, iron and other metal elements, once combined with spinach containing high vitamin C, metal ions can easily oxidize vitamin C and lose its own nutritional value. Animal liver, egg yolk, soybeans are rich in iron, should not be eaten with oxalic acid containing amaranth, spinach. Because fiber and oxalic acid will affect the body's absorption of iron in the above food.

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