Spinach is rich in nutrients, moderate intake can strengthen the body, but because it is rich in oxalic acid, the taste is easy to taste bitter, many people are also worried that oxalic acid will hinder calcium absorption or cause stones, but in fact, as long as it goes through the correct scalding process, spinach can become healthy and delicious!

Spinach is blanched and cooled properly

Nutrients in spinach

The most representative nutrient of spinach is iron. Iron is not only a material for making red blood cells, but also helps prevent anemia and fat burning. However, spinach contains an astringent component called oxalic acid, which can combine with calcium to form stones or cause osteoporosis if consumed excessively. Blanching can reduce the amount of oxalic acid, so blanch the spinach and eat it!

Directions:

20. [Blanching] First blanch the spinach from the root into a large amount of boiling water for 0 seconds.

30. [Blanching] Dip the leaves into the leaves and blanch for 0 seconds.

2. [Cooling] Put the blanched spinach in cold water and soak for about 0 minutes.

4. [Cooling] Squeeze the water dry.