What are the effects of spinach

When spring comes and flowers bloom, we will see a large amount of spinach on sale in the vegetable market. It is very popular among people and the price is relatively low. There are many ways to eat it. It can be fried, mixed or added to soup. But what are the effects of spinach? Spinach is rich in iron, which is very effective in preventing anemia. In addition, it also contains a large amount of crude fiber, so it can effectively improve constipation.

The efficacy and function of spinach

1. Prevent anemia

Spinach is rich in the mineral iron. Every 100 grams of spinach contains about 1.8 mg of iron, which is very helpful in preventing and treating iron deficiency anemia. Women can eat more spinach during menstruation.

2. Lubricate the intestines and promote bowel movements

Spinach contains a large amount of plant crude fiber, which can stimulate intestinal peristalsis, help digestion, promote defecation, and has a therapeutic effect on hemorrhoids, constipation, anal fissures and other diseases.

3. Promote development

Spinach is rich in carotene, which is partially converted into vitamin A in the body. Vitamin A is essential for maintaining visual function and the health of skin epithelial tissue, and helps prevent symptoms such as night blindness, dry eyes, rough skin, and colloid aging. In addition, vitamin A can improve the body's ability to resist infectious diseases and promote bone development and the growth and development of infants and young children.

4. Beauty and skin care

Spinach contains natural antioxidants such as vitamin E and selenium, which have anti-aging effects. Regular consumption can also enhance brain function and prevent Alzheimer's disease.

5. Protect your eyesight

The carotene and vitamin A in spinach are essential components of the photosensitive substances in visual cells. Studies have found that eating spinach 2 to 4 times a week can reduce the risk of retinal degeneration in middle-aged and elderly people, thereby protecting eyesight.

6. Prevent angular cheilitis

Spinach is rich in carotenoids, B vitamins and trace elements, which are helpful in preventing angular cheilitis.

Why do we need to blanch spinach?

Whether spinach is used to make soup, salad, or stir-fry, it should be blanched first. This is because the oxalic acid content in spinach is the highest among all green vegetables, with up to 606 mg of oxalic acid per 100 g of spinach. Oxalic acid not only makes spinach taste astringent and affects the taste, but also combines with calcium in the body to produce calcium oxalate crystals, which can cause calcium deficiency in mild cases and even urinary stones in severe cases. Oxalic acid is easily soluble in water, so it is recommended to blanch the spinach in advance.

Specific steps: Wash the spinach and remove the roots. Put water in a pot and bring it to a boil. Put the washed spinach in and blanch it for about 2 minutes. Take it out and put it in cold water for a while. This will not only remove 50~80% of the oxalic acid in the spinach, but also make the spinach greener.