Nutritional value and eating methods of red root spinach

Red root spinach is also called parrot vegetable because of its red and green color combination, which looks like parrot feathers. Red root spinach originated in Persia and was introduced to China during the Tang Dynasty. After years of cultivation, spinach can now be seen all over my country. Because of its sweet taste, it is a very popular green plant. For the general public, red root spinach is often found in the home-cooked dishes we pay the most attention to. In the following content, let us introduce the nutritional value and eating methods of red root spinach. Let's learn more about it together.

Nutritional value and eating methods of red root spinach

1. Nutritional value of red root spinach

(1) Red spinach is rich in vitamin C, carotene, protein and other basic energy elements and minerals such as iron and calcium. These nutrients constitute the daily needs of our body, are beneficial to our physical and mental health, and play a good health-care role.

(2) The various nutrients in red root spinach determine that red root spinach can treat a variety of diseases. For example, it can moisten the intestines and promote bowel movements, thereby preventing constipation; it can also promote growth and development, thereby enhancing the body's immune function; or it can cleanse the skin, thereby achieving the purpose of delaying aging.

2. How to eat red root spinach

(1) Redroot spinach can be stir-fried, blended, braised, or made into soups, such as "ginger spinach", "sesame spinach", "dried shrimp spinach", etc.

(2) Many people like to eat red root spinach. Red root spinach contains oxalic acid, especially the round-leaf variety. Eating it will affect the body's absorption of calcium. Therefore, when eating this type of spinach, it is advisable to boil it first to remove the water to reduce the oxalic acid content.

(3) Red spinach should not be cooked together with tofu as it will hinder digestion and affect the efficacy. Instead, blanch it in boiling water and add it to tofu before steaming.