Can spinach be stir fried directly

Spinach can be stir fried directly, but it is recommended to blanch it before stir frying for better health. Spinach contains a high amount of oxalic acid, and direct frying may affect calcium absorption. Blanching can remove most of the oxalic acid while retaining nutrients. When stir frying spinach directly, high-temperature and fast frying can reduce nutrient loss, but oxalic acid will combine with calcium to form calcium oxalate, which may affect digestion and absorption. After washing fresh spinach, control the moisture and stir fry it quickly over high heat until the leaves become soft. It is suitable for those who pursue a crispy and tender taste. Paired with minced garlic or shredded ginger, it can neutralize coldness and is suitable for people with a hot constitution to consume. Blanching and then stir frying is a more recommended method. Blanching spinach in boiling water for 10-20 seconds and then cooling it down can remove about 80% of oxalic acid while retaining vitamin C and folate. After blanching, squeeze out the water and stir fry for a softer and safer taste, especially suitable for children, pregnant women, or those with weak gastrointestinal function. Note that the blanching time should not be too long to avoid nutrient loss.

For daily consumption of spinach, it is recommended to choose the tender leaves and avoid consuming large amounts with high calcium foods such as tofu. Special populations such as kidney stone patients should control their intake, and cooking with ingredients rich in vitamin C can promote iron absorption. When storing, it is necessary to keep it dry to avoid leaf decay and the production of nitrite. It is best to buy and eat now.