Can the water that has boiled spinach still be used

It is generally not recommended to reuse water that has boiled spinach. Spinach water contains oxalic acid and some lost nutrients. Drinking it directly may affect health, but it can be used for plant irrigation or cleaning purposes. Spinach releases a large amount of oxalic acid into the water during blanching, which can form calcium oxalate precipitates when combined with calcium. Long term intake may increase the risk of urinary system stones. After blanching, spinach water also dissolves some water-soluble vitamins such as vitamin C and folic acid, and its nutritional value has been significantly reduced. If used for cooking other ingredients, oxalic acid may affect mineral absorption, and residual soil or pesticides may also contaminate food. In special circumstances, cooled spinach water can be diluted and used to irrigate acid loving plants, as the potassium element in it helps with plant growth. It can also be used as a natural cleaner to treat oil stains, but it is necessary to avoid contact with metal utensils to prevent corrosion. If you accidentally drink a small amount, there is usually no need to worry excessively, but people with gastrointestinal sensitivity may experience discomfort such as bloating.

For daily processing of spinach, it is recommended to thoroughly clean it before quickly blanching it. The blanching time should be controlled within 1 minute to reduce nutrient loss. The processed vegetable water should be poured out as soon as possible to avoid the growth of bacteria after prolonged storage. For patients with kidney stones or osteoporosis who need to control their intake of oxalic acid, they should pay more attention to avoiding contact with spinach water. When cooking, they can choose to blanch first and then stir fry to reduce oxalic acid content.