What should I do if spinach is not blanched

Spinach can generally be consumed without blanching, but it is recommended to blanch it before eating for safety. Spinach contains a high amount of oxalic acid, and direct consumption may affect calcium absorption. Blanching can remove most of the oxalic acid.

Oxalic acid in spinach can combine with calcium to form calcium oxalate, which not only reduces the absorption rate of calcium, but long-term excessive intake may also increase the risk of urinary system stones. It is recommended to blanch the cleaned spinach in boiling water for about 30 seconds. Once the leaves become soft, immediately remove them to preserve more vitamin C and chlorophyll. If you have already consumed spinach that has not been blanched, you can increase your water intake appropriately to help metabolism, and pair it with high calcium foods such as tofu and milk to reduce the interference of oxalic acid on mineral absorption.

In special circumstances such as those with weak gastrointestinal function or patients with kidney stones, eating uncooked spinach by mistake may cause abdominal discomfort. This group of people should be observed for symptoms such as nausea and bloating, and seek medical examination if necessary. When dealing with spinach in daily life, it is also possible to choose to eat the tender leaves raw, as the oxalic acid content in tender leaves is relatively low, but the total amount still needs to be controlled.

In daily diet, attention should be paid to the scientific processing of vegetables. It is recommended to soak leafy vegetables first and then blanch them to remove pesticide residues and reduce oxalic acid content. When cooking, ingredients rich in vitamin C can be paired to promote iron absorption and avoid consuming large amounts of high calcium foods at the same time. Developing a balanced diet habit and diversifying the intake of different types of vegetables can effectively avoid the nutritional risks brought by a single ingredient.