What does spinach taste like, what does spinach look like

Introduction: The ancient Chinese called spinach "red-billed green parrot", also known as Persian cuisine and red root vegetables. The "Compendium of Materia Medica" believes that eating spinach can "clear the blood veins, open the chest and diaphragm, regulate the lower qi, quench thirst and moisten dryness."

The ancient Arabs also called it the "fifth vegetable". Spinach not only contains a lot of? Carotene and iron are also excellent sources of vitamin B6, folic acid, iron and potassium**.

Spinach contains a significant amount of protein, with each kilogram of spinach equivalent to the protein content of two eggs. Spinach is also rich in enzymes.

Efficacy: If you have a poor complexion, please eat spinach often, it has an improving effect on iron deficiency anemia, can make people ruddy, radiant, so it is respected as a good beauty product. Spinach leaves contain an insulin-like substance that acts very similarly to insulin and keeps blood sugar stable.

The rich vitamin content of spinach can prevent the occurrence of vitamin deficiencies such as angular cheilitis and night blindness. Spinach contains a lot of antioxidants, which have anti-aging and promote cell proliferation, which can not only activate brain function, but also enhance youthful vitality, help prevent brain aging, and prevent Alzheimer's disease. A Harvard University study also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration, thereby protecting their eyesight.

Spinach is good at cleaning up the heat and poison of the human stomach, and traditional Chinese medicine believes that spinach is sweet and cool, can nourish blood, stop bleeding, reduce yin, and moisten dryness. Therefore, it can prevent constipation and make people radiant.

Suitable for: Spinach is soft and easy to digest after cooking, especially suitable for the old, young, sick and weak. Computer workers and beauty lovers should eat spinach regularly. Diabetics (especially those with type II diabetes) often eat spinach to help keep their blood sugar stable.

Applicable amount: 80 100 grams per meal.

Tips: Many people love to eat spinach, but it must be noted that spinach cannot be cooked directly, because it contains more oxalic acid, which hinders the body's absorption of calcium. Therefore, when eating spinach, it is advisable to blanch it with boiling water first, remove it and then fry it.

Eat as much alkaline food as possible, such as kelp, vegetables, fruits, etc., to promote the dissolution and excretion of calcium oxalate and prevent stones. Infants and young children and people with calcium deficiency, osteomalacia, tuberculosis, kidney stones, and diarrhea should not eat raw spinach. Although spinach is high in iron, there is not much iron that can be absorbed in it, and it will interfere with the absorption of zinc and calcium, so it should not be used to supplement iron and blood, especially not for children.

Spinach can be up to 1 meter tall and powder-free. The roots are conical, reddish, less often white. The stems are erect, hollow, fragile and juicy, unbranched or with a few branches.

The leaves are halberd-shaped to ovate, bright green, tender and juicy, slightly shiny, entire, or with a few tooth-like lobes.

dorsal usually with 1 spinous appendage each; The ovary is spherical, stigma 4 or 5, extending. The fruit is ovate or nearly rounded, about mm in diameter, flattened on both sides; The peel is brown.

Nutritional value of spinach

Spinach contains enough carotene comparable to carrots, and it is also rich in potassium, which can maintain blood pressure balance and prevent many cancers and heart diseases.

The abundance of vitamin A in spinach makes the eyes bright and beautiful, and B vitamins can lead to night blindness and angular cheilitis. Pregnant women should eat more spinach because it is conducive to the development of fetal brain nerves and prevents fetal malformations. Spinach is an iron element, which can lead to iron deficiency anemia, especially suitable for women to eat during their menstrual period.

The above content reference:

People's Daily Online-Spinach is particular about pairing: 5 foods should not be eaten with spinach.

Spinach, spinach of the Chenopodaceae family is an annual or biennial herb. It is also known as pineapple and persian grass. Serve with leaves and young stems.

What is commendable is that in terms of cutting-edge technology, the foreign news released by move spinach: there is a new breakthrough in green energy - spinach solar cells, spinach grows all year round, and is a rare good material. Spinach is native to Persia and has been cultivated since 2,000 years ago.

Later, it spread to North Africa, and from the Moors to Western Europe, Spain and other countries. Spinach was introduced to the Tang Dynasty in 647. The spinach taproot is well developed, the fleshy root is red, and the taste is sweet and edible.

Spinach is a cold-tolerant vegetable and a long-day plant. In northern China, there are also those that are sown in winter and harvested in spring, commonly known as spinach. Seeding or scattering is acceptable.

Spinach grows up to 1 meter tall, and the roots are conical and red, with a small amount of white. The leaves are large and ovate, the color is bright green, and the leaves are full, tender and juicy. It is divided into thorny and thornless.

Spinach is rich in vitamins and also contains iron; When eating, it can be made into soup, or it can be mixed cold or mixed with some meat to stir-fry, and the taste is better.

You go to the farmer's market and buy spinach seeds, and you'll know when they're grown

1. Look at the leaves of spinach, if the leaves of spinach have yellow spots or there are many small holes on the leaves that have been bitten by insects, don't buy such spinach, generally the spinach with yellow spots is mostly spinach that is sick in the process of growth, and the normal spinach leaves are green and have no yellow spots.

2. See if there are spinach flowers, generally spinach is not blooming when eating, and when the spinach blooms, obviously the spinach is very old, although we eat spinach leaves, but if we wait until the spinach blooms and then eat the leaves, it is obviously too late, and the nutrition and taste are not as good as the tender.

3. Look at the rhizomes of spinach. Generally, the rhizomes of newly tender spinach are red, the petioles are short, and the leaves are relatively wide, and this type of spinach is a better variety.

4. Pinch the spinach handle, the tender spinach will be broken with a gentle pinch by hand, indicating that the spinach is relatively fresh and not old, if it appears to be pinched by hand or it is not easy to break and you will find that the spinach at this time is very old, it is not recommended to buy.

5. Looking at the appearance of spinach as a whole, the first thing you see when you buy spinach is the appearance, spinach as a whole looks relatively dark green, and there are no soft leaves to buy it. If it is a leaf that is soft and somewhat rotten, it is recommended not to buy it.

6. The size of spinach, there are two varieties of spinach, one is that the leaf diameter is relatively long and the leaves are small, and the other is that the leaf diameter is relatively short and the leaves are relatively large, in fact, the nutritional value of the two spinachs is about the same.

7. After spinach is purchased, it is not easy to store, so it is generally not too much to buy at one time, and spinach will generally have dehydrated and shrunken leaves in two days, and even rot.

Spinach, I blanch it and mix it cold, which is delicious and nutritious.

Before cooking spinach, it is necessary to blanch first, because in all foods, the oxalic acid content of spinach is very high, oxalic acid is easy to form insoluble calcium oxalate with the calcium eaten by the human body, calcium oxalate can not only be absorbed and utilized by the human body, but also hinders the absorption of calcium by the human body.

When eating spinach, it is best not to remove the roots, spinach roots belong to the category of red food, rich in fiber, vitamins and minerals, but do not contain fat, and have a good therapeutic effect, so it is best not to throw it away easily.

Blanched spinach is cold dressing, stir-fried, soup, then you can be at will, after blanching, spinach tastes slightly sweet and very nutritious.

Glad you asked: spinach is lighter and more palatable than other greens. Generally, fried spinach has an astringent taste in the mouth.

This is because spinach contains oxalic acid. But if you add a little white wine when stir-frying spinach, then the fried spinach not only has no astringency and slow taste, but also has a sense of fragrance. Because the main ingredient of liquor is ethanol, the oxalic acid in spinach reacts with the ethanol in the liquor to form esters, which have a flavor.

Spinach is a very nutritious plant, and it is generally believed that spinach and tofu should not be cooked together. If you cook spinach and tofu together, you should blanch the spinach first, so that the oxalic acid in it dissolves and also plays a role in destroying bacteria; If you make it with tofu, the calcium in the tofu will not be destroyed. At the same time, you can also remove the bitter and astringent taste in the spinach, so that the taste of the spinach is better.

As we all know, spinach is a refreshing and nutritious vegetable. In our usual diet, many people like to eat some spinach to supplement some of the nutrients needed in the body, which is indeed very commendable, but there are also some people with shallow knowledge who don't know what spinach is, let's take a closer look.

1. What is spinach

Many people think that spinach is produced in China, in fact, its origin is in Iran, spinach is a herbaceous plant, generally can be grown in a year, he has some other names, such as Persian cuisine, parrot vegetables, in most parts of our country are called spinach. Spinach can reach a maximum height of about one meter, and its leaves are rather peculiar and have some tooth-like lobes at the edges, which are more interesting to look at. There are many types of spinach, which can generally be divided into prickly and non-thorny.

2. Soil requirements for spinach

The growing environment of spinach is not very harsh, and the requirements for the soil are generally not very high, usually as long as the soil can be kept fertile, high-quality spinach can be achieved. However, it is also necessary to pay attention to fertilization when planting, it needs more potassium fertilizer and phosphorus to meet its growth needs.

3. Sowing and picking methods

The planting season of spinach is determined according to the region, and the planting environment in the south and north is different, so the season chosen is also different. In the southern region, it is generally advisable to plant in early November, and a large number of grains will grow in the spring of the next year, this kind of grains are usually used for sowing, and the seeds will grow very well after wintering in fertile soil, and will grow a lot of seedlings after the next year. With the change of seasons, spinach will also grow insects during the growth process, and the insecticide with less harm should be used in such cases, and the amount should not be too much.

Because if the insecticide is used too much, it will remain inside. And wash it thoroughly when eating.

Extended reading: Spinach What is spinach.

Porphyra: sweet, cool. Nourish yin and flatten the liver, relieve cough, and moisten the intestines. It is used for headache, dizziness, red eyes, thirst, constipation. Fruits: slightly pungent, sweet, lukewarm. Dispelling wind and brightening the eyes, opening the key to the door, and benefiting the stomach and intestines.

Spinach (Spinacia oleracea L.)Also known as Persian cabbage, red root cabbage, parrot cabbage, etc. [1], it belongs to the genus Spinach in the subfamily Chenopinaceae, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

2] There are many types of spinach, which can be divided into two varieties: thorny and thornless.

Nutrients: 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.

How to eat: It can often be used to cook soup, cold dressing, 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. Common practices include spinach soup with chicken wings, wolfberry spinach soup, fried rice with spinach and pork liver, spinach porridge, egg spinach cake, spinach nest egg and so on.

Spinach, spinach of the Chenopodaceae family is an annual or biennial herb. It is also known as pineapple and persian grass. Serve with leaves and young stems.

Native to Persia, it has been cultivated 2,000 years ago. Later, it spread to North Africa, and from the Moors to Western Europe, Spain and other countries. Spinach was introduced to the Tang Dynasty in 647.

The spinach taproot is well developed, the fleshy root is red, and the taste is sweet and edible. Spinach is a cold-tolerant vegetable and a long-day plant. In northern China, there are also those that are sown in winter and harvested in spring, commonly known as spinach.

Seeding or scattering is acceptable. The main diseases of spinach are downy mildew, virus disease, anthracnose, and the main insect pests are aphids, leaf miners, etc.

Just go to the vegetable market and ask your aunt.