Why is spinach bitter?

Spinach is a relatively nutritious and delicious food, and it is quite popular. However, many people find that spinach has a certain bitter taste when eating it. This may be because spinach contains oxalic acid and the spinach is not blanched before cooking. Next, I will introduce to you some relevant knowledge about spinach consumption!

1. Why is spinach bitter?

Because spinach contains oxalic acid, it tastes bitter. Blanch the spinach before eating.

Spinach, also known as Persian vegetable, redroot vegetable, parrot vegetable, etc., belongs to the genus Spinach of the subfamily Chenopodophylloideae of the Amaranthaceae family, and is an annual herb. The plant can reach 1 meter in height, with conical roots that are reddish or less commonly white, and leaves that are halberd-shaped to ovate, bright green, entire or with a few tooth-like lobes. There are many types of spinach, which can be divided into two varieties according to seed shape: thorny and thornless.

2. Nutritional value and nutritional benefits of spinach

Spinach is sweet in taste and cool in nature. It can nourish the liver and blood, clear away heat and reduce fire. It is suitable for yin deficiency constipation, thirst, liver blood deficiency, anemia, as well as red eyes, headache, constipation and hypertension caused by hyperactivity of liver yang.

Spinach contains a large amount of plant crude fiber, which can promote intestinal peristalsis and facilitate defecation.

The carotene contained in spinach can be converted into vitamin A in the human body, which can maintain vision and the function of epithelial cells and enhance the body's resistance.

Spinach is rich in beneficial ingredients such as vitamin C, calcium, phosphorus, iron, vitamin E, etc., which can provide the human body with a variety of nutrients.

The trace elements contained in spinach can promote human metabolism and improve physical health.

Spinach extract has the effect of promoting cell proliferation, which is both anti-aging and can enhance youthful vitality.

Spinach has a high oxalic acid content, so it is not advisable to consume too much at one time. In addition, people with spleen deficiency or loose stools should not eat too much.

3. Best food pairings for spinach

Spinach + chicken blood = purify blood, protect liver

Both spinach and chicken blood are rich in nutrients and have the effect of purifying the blood and protecting the liver. Long-term consumption of spinach fried with chicken blood can both nourish and protect the liver, and is especially suitable for people with chronic liver disease.

Spinach + animal liver = prevent anemia, lighten spots

Animal livers such as lamb liver, beef liver, and pork liver all have the effect of nourishing the blood. When paired with spinach, the two foods, one meat and one vegetable, complement each other and can be absorbed together. They can regulate body functions, help fade freckles, and are also a good food therapy for preventing anemia in the elderly.

Spinach + pig blood = nourish blood, improve eyesight, moisturize, and supplement iron

Spinach has the effect of stopping bleeding, nourishing blood and moisturizing dryness. Pig blood is rich in protein and iron, and has the function of blood production. Spinach and pig blood are good for replenishing blood, improving eyesight and moisturizing dryness, especially replenishing iron in the body.