How amazing is spinach?
Spinach is low in calories, only 28 kilocalories per100g.100g of spinach is what Shinohara's small hands can do, and it is also rich in vitamins and minerals:
Every100g of spinach contains 28 kilocalories, 2.8g of carbohydrates, 0.3g of fat, 2.6g of protein, 32mg of cellulose 1.7, 32mg of vitamin c, 0/.744mg of vitamin e/kloc-0, 2920mg of carotene, 58mg of magnesium, 66mg of calcium and iron.
Ash trees are often rich in wood. Popeye has eaten vegetables that can replenish blood and revive, but they are often labeled as unhealthy and bad. This is mainly because spinach contains a lot of oxalic acid, which will affect the absorption of calcium.
When the human body ingests a large amount of oxalic acid at one time, oxalic acid will combine with calcium in food to form a precipitate, which will affect the absorption of calcium. Don't worry, oxalic acid in food will hardly cause poisoning, so don't worry too much. So in fact, spinach was hacked for a reason.
For example, spinach and tofu will not cause stones, because oxalic acid will precipitate with calcium in tofu and be excreted smoothly, which will affect the absorption of calcium. There is no excess oxalic acid combined with calcium in the blood, and of course there is no stone.
According to the recommendation of China Dietary Guide, our recommended daily intake of vegetables is 300-500g, of which dark vegetables account for half of the total vegetables, while spinach belongs to dark vegetables. After water boiling, the volume of spinach has been greatly reduced, and a large pot of raw spinach has become a bowl of cooked spinach. It is also easy to eat 200g of cooked spinach at one meal, and a large number of nutrients are properly recorded.
Some spinach is tough after blanching, and it is easy to plug teeth. What happened?
That's because spinach is a little old. Teach you a simple and easy-to-operate method. When blanching spinach, add a spoonful of sesame oil to boiling water, and then add spinach, the cellulose will soften, and the leaves will be softer, brighter and more delicious.
Regarding the problem that spinach and foods with high calcium content can cause stones, the answer is that there is no direct relationship.
There is no research evidence that spinach and other green leafy vegetables will inevitably promote the occurrence of calcium oxalate kidney calculi. Many epidemiological surveys abroad have denied this conclusion. Some even found that people who eat more vegetables have less risk of kidney calculi. Moreover, spinach can remove more than half of oxalic acid content after blanching, which is no more dangerous than other vegetables.
But friends who like spinach don't have to panic, because oxalic acid is unstable to heat and soluble in water, so spinach is very healthy after cooking. The daily intake of vegetables recommended by Dietary Guidelines for China Residents 20 16 is 300-500g, of which dark vegetables account for half of the total vegetables. Spinach is honored to belong to the category of dark vegetables, which means that it is good to eat two handfuls of spinach every day.