Why do my teeth feel astringent when I eat some spinach?

Because in spinach cooking, spinach is not blanched, because spinach contains oxalic acid that most vegetables will have, and the main component of the tooth is calcium hydroxyphosphate, which is easy to react with acids, because the tooth will feel sour after eating.

When cooking, most of the oxalic acid can be removed by simply blanching the spinach.

Eating spinach has very astringent teeth because there are a lot of trace elements such as iron and copper that the human body needs in spinach, as well as Senmeng vitamin B2 and oxalic acid. When you eat spinach, a large amount of oxalic acid will adhere to the surface of the teeth and tongue, and oxalic acid will corrode the surface of the teeth! Therefore, many people will feel that their teeth are a little sour or even soft after eating spinach, which is actually a normal phenomenon.

Eating spinach can use the vitamin B2 contained in it to prevent angular cheilitis and seborrheic dermatitis. Spinach is a vegetable that we eat every day, and it is also a traditional Chinese medicine.

In our country, there is a common cultivation of forest spring in all parts of the country, which has the effect of detoxifying fever, clearing blood and intestines, and benefiting the stomach and intestines. It is often used for various headaches, dizziness, redness, night blindness, thirst, constipation, hemorrhoids and other diseases. When taking it, you need to be careful not to eat too much.

Spinach has oxalic acid, which needs to be blanched to remove, and if it is not blanched, oxalic acid will make the teeth astringent.

Eating spinach will cause astringency in your teeth because spinach contains a substance called oxalic acid.

Why do my teeth have a special color after eating spinach? This is because there is a substance in spinach, and it is best to remove that substance by passing the spinach through water when frying spinach, and it will not have an astringent taste when eating.

Eating spinach is particularly astringent, so it is best to brush a tooth and wash a tooth, or rinse your mouth directly with normal saline or light salt water.

This phenomenon is known as "spinach teeth" and it appears because this leafy green vegetable is rich in oxalic acid.

Li Ling: When you eat spinach, oxalic acid will combine with calcium to form calcium causate. Calcium oxalate is a crystal that is insoluble in water. Therefore, when you eat spinach, you feel these small crystals floating around in your mouth, which gives it an unusual taste and makes people feel astringent.

Therefore, before eating spinach, you can throw it in boiling water and cook or steam it to remove oxalic acid. Or add a little lemon juice to fresh spinach, as the ascorbic acid (vitamin C) in lemon juice dissolves oxalic acid.

Because spinach contains oxalic acid, just blanch it before eating. Spinach is a green leafy vegetable with a high oxalic acid content, and the content is about the same. In fact, the oxalic acid content of spinach varies greatly depending on the variety, cultivation method and cultivation time.

For example, spinach in winter tends to be low in oxalic acid, less astringent, and does not feel unpalatable if it is not blanched. In summer, spinach has a lot of oxalic acid, and the astringency is relatively strong, and it feels astringent when it is not blanched.

Spinach is astringent because it contains oxalic acid, and when oxalic acid sticks to the surface of the teeth, it reacts with it because the teeth contain calcium, so it will have an astringent feeling. When eating spinach, you can put it in boiling water and blanch it for a few minutes, and then mix it with sesame oil, which can not only remove oxalic acid, but also retain the nutrients in spinach, which can change this situation very well.

Nutritional value of spinach:

1.Intestinal defecation, prevention and treatment of hemorrhoids

Spinach contains a large amount of plant crude fiber, which has the effect of promoting intestinal peristalsis, facilitating bowel movements, and can promote pancreatic secretion and help digestion. It has the best effect on hemorrhoids, chronic pancreatitis, constipation, anal fissure and other diseases;

2.Promote growth and development, enhance disease resistance:

The carotene contained in spinach is converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children;

3.Nutrition and health

Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, which can provide a variety of nutrients to the human body; The iron it contains has a good auxiliary effect on iron deficiency anemia;

4.Promotes human metabolism:

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

When people buy spinach to eat, they will feel that there is some spinach, which will taste particularly astringent, mainly because there are some substances in spinach that change the taste.

Everyone has seen a cartoon called Popeye and knows that eating spinach can make people more powerful, the nutritional value of spinach is relatively high, it contains a variety of vitamins and proteins, dietary fiber, and a variety of minerals that the body needs, including carotene and iron content. People are looking for some spinach to eat in the spring season to have some benefits for the body, which can replenish adequate nutrition. The taste of spinach eaten by people in different seasons is also different, generally in spring and winter, spinach is more, in spring people eat spinach is generally tender and slightly sweet, and the astringency is relatively small, and the spinach is not cooked thoroughly to eat the feeling that the astringency is relatively large, and the leaves of spinach are very thick, and the taste is relatively rough.

The shape will also be different, generally the spinach leaves are pointed, and the spinach leaves are very narrow and particularly thin, the leaf surface is smooth in a state, the petiole is very slender, the color of the spinach is generally light green, and the appearance is better. There are some differences between the spinach root with round leaves and the spinach with pointed leaves, the leaves of this spinach are very thick, green throughout, and the leaves are relatively fat. When cooking this food, the method will also be different, some sharp-leaf spinach will have too much sugar accumulation in early winter, this kind of spinach also has a relatively high water content, and the feeling of eating is sweet, and people will not feel astringent.

This kind of spinach is generally not able to be cooked at high temperature for a long time, and is more suitable for eating cold or stir-frying. When choosing spinach, also choose fresh spinach that does not stick to water. If there are yellow leaves or rotten leaves, you should choose not to distinguish by the leaves, the freshness of spinach is also very good, when the chlorophyll content is more, it also has some benefits for people's bodies.

The spinach we buy is sometimes delicious and sometimes not delicious, and the key reason is that we don't pick the right spinach and stubble. Generally, the taste of spinach with sharp leaves eaten in spring is fresh and slightly sweet, and the astringency is relatively small, which is suitable for cold dressing; Round-leaf spinach, on the other hand, will taste a relatively large astringency if it is eaten thoroughly if it is not cooked thoroughly.

Some are smaller and have a sweeter taste, while others are older and have a more bitter and bad taste. The varieties may not be the same.

Because the types of spinach are different, my spinach is more tender and tastes better, and the time they pick the spinach is different.