Can you eat spinach if it s undercooked, is spinach poisonous if it s not cooked

Spinach is not cooked and cannot be eaten, and spinach is easy to gather. Nitrate, and nitrate is very susceptible to the action of human microorganisms to produce nitrite, so don't eat raw spinach and be sure to cook it.

Spinach is not cooked and is not poisonous, but spinach is high in oxalic acid, which can cause kidney stones and gout after human consumption. Therefore, it is necessary to blanch the spinach and reduce the intake of oxalic acid.

Spinach can be fried and eaten without blanching, so in fact, whether spinach should be blanched or not mainly depends on the purpose you want to achieve with spinach.

Because of the spinach oxalic acid in spinach, most people are used to blanching spinach before cooking spinach, but in fact, not all spinach must be blanched.

The spinach oxalic acid in spinach does affect the body's absorption of calcium, so whether to blanch spinach or not mainly depends on what kind of effect you want to bring to the body when you eat spinach.

If you eat spinach and think of the effect of reducing fat on the body, then you don't blanch spinach, spinach oxalic acid is actually not useless, it has a good laxative effect, it can promote gastrointestinal peristalsis, help the human body defecate and detoxify, so if you think of the effect of **, don't blanch spinach, blanching can indeed destroy 80% of the oxalic acid in spinach.

When it comes to spinach, everyone thinks it is a good assistant for iron and blood supplementation. In fact, the iron content of spinach is not high compared to other green vegetables, and it is plant iron, which has a low digestibility, so spinach has no specialty in iron supplementation.

Everyone blanches spinach before eating it. Have you ever thought about why?

In fact, spinach is rich in oxalic acid, which affects the body's absorption of calcium, and blanching can reduce the content of oxalic acid in spinach. Spinach should not be blanched for too long, otherwise it will lead to vitamin loss. Also, spinach doesn't taste good if it's cooked too badly.

Spinach contains mg of iron, celery contains 8 mg of iron, nori contains 33 mg of iron, coriander contains mg of iron, and daylily contains mg of iron. Therefore, eating spinach is not the best choice for iron deficiency anemia.

The iron in spinach is difficult for people to absorb, and the absorption rate is low, which cannot be solved by cooking methods, so eat spinach and don't think that it can supplement iron.

Spinach does not supplement with iron.

When it comes to spinach, many people think of the role of "iron supplementation", but it is not.

More than 100 years ago, a German chemist published** that "spinach is high in iron, comparable to red meat". After the report, everyone formed such a misconception and spread it to the whole world. However, after repeatedly calculating the iron content in spinach, scientists found that "the iron content in spinach is not high".

Why is that?

It turned out that the chemist made a "low-level mistake" and shifted the decimal point to the right in the calculation. The scientist also found that he had tried to clarify the error, but the sound of error correction was far less than the impact of the error.

Therefore, many people still think that spinach is a vegetable with a very high iron content, and spinach is used for the dietary treatment of iron deficiency. However, the iron content in spinach is only mg per 100 grams, and the iron in it is still unbound iron, and the utilization rate is relatively low.

Therefore, if you want to supplement iron through dietary therapy, it is still recommended to choose animal foods such as pork liver and animal whole blood.

Since spinach can't be iron-supplemented, is it still a nutritious and good vegetable? What's the point?

Maybe I haven't seen much of it, and I haven't been to many places. Maybe I need spinach for some other reason.

If spinach is cooked thoroughly, will vitamin C damage a lot?

Spinach cannot be eaten raw. Raw spinach has an astringent taste because there is too much oxalic acid, which causes damage to the digestion and absorption of calcium. The best way to remove oxalic acid is to boil it in tap water. However, vitamin C is also afraid of high temperatures and will dissolve water.

How can I get rid of oxalic acid and attract a lot of vitamin C?

Spinach can be cooked for 60 seconds. The time is too short for oxalic acid to be removed. If it takes too long, vitamin C will be damaged a lot. At this minute, oxalic acid can be blanched by 60%-70%, and vitamin C will be lost a little, but the loss is not large, about 10%.

Spinach contains a large amount of oxalic acid, which will combine with calcium to form calcium oxalate, reducing the absorption rate of calcium in the human body.

Before cooking spinach, be sure to blanch, among all vegetables, spinach oxalic acid content is the highest, oxalic acid is easy to combine with the calcium of the human body to form insoluble calcium oxalate, and calcium oxalate can not only not be absorbed and utilized by the human body, but also hinder the absorption of calcium by the human body. After blanching, most of the oxalic acid in spinach will be destroyed and released.

Spinach contains a large amount of oxalic acid, which will combine with calcium to form calcium oxalate, which reduces the absorption rate of calcium in the human body.

If spinach is eaten with tofu, be sure to blanch it first.

If you are not afraid of trouble when eating, it is recommended to blanch.

Yes. Spinach is known as a "model student", it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients. It can often be used for soup, cold salad, single stir-fry, and stir-fry with meat dishes or on a plate.

The color is dark green, the roots are red, there is no water, the stems and leaves are not old, there is no moss flowering, and it is better to have no yellow rotten leaves.

This will not retain iron, and will not allow the human body to absorb iron better. Therefore, spinach must be blanched before stir-frying, because this can make the iron better absorbed by the human body. And this can also make some harmful substances in the vegetables be cleaned.

Yes, stir-fried spinach is a Shanghainese cuisine, and the main cooking process is stir-frying. Spinach is high in iron and has a good dietary tonic effect. And it is light and healthy, and it is a home-cooked dish on the table of ordinary people.

It's okay once, it doesn't matter.

No, it will cause diarrhea.

Some vegetables, like them, must be cooked to remove the toxins naturally present in them. Although some vegetables do not cause poisoning, the indigestible components may cause indigestion, or they can easily harbor germs and cause illness. Therefore, regardless of whether they are eaten raw or not, all vegetables should be thoroughly washed, and then properly processed and cooked according to the type of vegetables and personal physical condition, so as to eat healthy and not get sick. Are you eating all the following vegetables correctly?

Ashvini Mashru, a registered potato dietitian, pointed out that undercooked potato starch can lead to problems such as indigestion, bloating, and gas; Green potatoes should not be touched, because they contain a large amount of solanine (solanine) toxin, which can cause headaches, nausea and other problems as long as you eat a small amount.

Young sprouts of vegetables such as alfalfa sprouts are common ingredients in lettuce salads. However, Lisa Cohn, a registered dietitian consultant, pointed out that undercooked vegetable seedlings are a preferred growth environment for harmful bacteria such as Salmonella, E. coli, and Listeria monocytogenes. In addition, young children, pregnant women, the elderly, and people with weakened immunity should also avoid consumption.

Cruciferous vegetables.

Cruciferous vegetables such as cabbage and cauliflower eaten raw are not as toxic or sick as other raw foods. However, Ashvini Mashru pointed out that cruciferous vegetables contain indigestible sugars, and some people are more likely to feel upset after eating them, so it is best for such people to cook the vegetables to make the sugars easier to digest and reduce discomfort.

LegumesMany legumes contain naturally occurring lectins, and excessive consumption may cause severe nausea, vomiting, diarrhea, and other symptoms. Although lectins are also found in other plants, they are particularly abundant in legumes, especially kidney beans. Therefore, before eating, you should soak in water for 5 hours, pour out the soaked water, and then boil in fresh water for 30 minutes to remove lectins and eat safely. ㄆ

Eating raw food tastes bad, bitter, and eating too much will also cause gastrointestinal discomfort.

Oxalic acid and flavonol are also high, which is not good for the body.

Blanching is the best, even if it is fried, it must be blanched first to remove oxalic acid.

Spinach is also a vegetable that I usually like to eat, and it is the best in the hot pot, and the home-cooked dishes are fried and eaten, so the question is, if the spinach is not fried, can it still be eaten? What happens when you eat undercooked spinach? Let me introduce it to you in detail!

Can you eat spinach if it's not cooked.

Spinach must be blanched before eating to remove most of the oxalic acid. Spinach contains more oxalic acid, which will combine with calcium in the intestine to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium.

Precautions for eating spinach.

1. No matter how to eat, (cooking, stir-frying, boiling, soup) remember to blanch it with boiling water before eating, and the time should not be too long, 1-2 minutes. Vitamin C is lost over time, and then soaked in hot water.

Two, three, minutes, remove and set aside. Doing so removes most of the oxalic acid contained in spinach, which is dissolved in water, so that the spinach has no astringency and retains other vitamins from being destroyed.

2. In order to prevent the nutrients of spinach from being destroyed, when cooking, cover the pot with a lid, try to avoid too much contact with air and too long heating time, and retain the vitamin C in spinach to the greatest extent and reduce oxidation and destruction. At the same time, do not use copper utensils to hold copper pots and spatulas for cooking. Because of copperware, pots, and spatulas will accelerate the oxidation process of vitamins in spinach.

3. Spinach should not be eaten with tofu, about 100 grams of spinach contains about 300 mg of oxalic acid. Tofu contains high protein, magnesium chloride and calcium sulfate, and if it enters the human body at the same time as spinach, it will produce insoluble calcium oxalate, which will not only cause calcium loss, but also may be deposited into stones. So it's best not to eat spinach with tofu.

What happens if the spinach is undercooked.

Deadly toxin: nitrate.

Fatal mechanism: Spinach, mustard greens and other vegetables are easy to enrich nitrates. Nitrate itself is very toxic to humans, but it can be converted to nitrite under the action of microorganisms in the human body.

Detoxification method: It cannot be eaten raw, it must be cooked thoroughly before eating. Therefore, it is not advisable to eat the "shabu-shabu mutton-style" method of eating the soup after a dip.

Can you eat spinach after overnight.

I believe we all know that the iron content in spinach is very high, so now spinach has gradually become a very common vegetable, but in fact, many people do not know the correct way to eat spinach, not only spinach, but also rape, chrysanthemum and other vegetables with high chlorophyll content contain more nitrates, and they should be eaten in time after frying, and cannot be left overnight. This is because if it is stored for too long, nitrate can turn into nitrite, which prevents hemoglobin from binding to oxygen, and vomiting can occur if too much nitrite is taken.