Spinach, also known as Persian greens, red-root vegetable, or parrot's leaf, has its origins dating back 2000 years in western Asia, specifically in Iran. The "Tang Hui Yao" clearly states that spinach seeds were introduced to China as a tribute from Nepal in the second year of the Zhenguan era of Emperor Taizong of Tang. Since then, it has been highly favored by the Chinese people. It was only much later that spinach made its way to Spain, and subsequently traveled to various European countries, eventually spreading to every corner of the world.
【How to Select】
In the vegetable market, spinach comes in two types: small-leaf and large-leaf. Regardless of the variety, the best choice is one with short petioles, small red roots, and deep green leaves. In winter, leaves with a reddish tinge indicate they have been frost-conditioned, making them softer, sweeter, and more palatable. If you see yellow spots on the leaves and a grayish down on the underside, it means the spinach is infected with downy mildew, so be careful to avoid it when selecting.
【Nutritional Value】
Spinach is rich in nutrients. Its most notable features are its high content of carotene and vitamin B6, as well as large amounts of water, protein, and carbohydrates. It is also an excellent source of iron, magnesium, potassium, and vitamin A, and a superior source of calcium and vitamin C. It is highly effective for protecting the eyes and balancing blood pressure, and is also an expert in replenishing energy and preventing anemia.
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【Medicinal Properties】
(1). Spinach contains a significant amount of carotene, comparable to carrots, and is also rich in potassium, which helps maintain balanced blood pressure and prevent various cancers and heart diseases.
(2). The abundant vitamin A in spinach brightens and beautifies the eyes, while B vitamins can help treat night blindness and angular cheilitis.
(3). Pregnant women are advised to eat more spinach, as it is beneficial for the development of the fetus's brain nerves and helps prevent fetal abnormalities. Spinach is a major source of iron and can treat iron-deficiency anemia, making it especially suitable for women during their menstrual period.
Furthermore, spinach possesses "green energy" that helps maintain the body's acid-base balance and provides a large amount of dietary fiber, which aids in cleansing the digestive system and promoting a slim figure.
【How to Eat】
Dressing fresh spinach with lotus root in sesame oil can help clear the liver and brighten the eyes; a lamb liver and spinach soup can alleviate problems like dry and sore eyes. When cooking spinach, it's best to add a little sesame oil, which not only enhances the flavor but also helps to bring out its eye-benefiting properties.
Spinach contains a high amount of oxalic acid, which can affect the body's absorption of calcium. Blanching spinach in boiling water removes the oxalic acid and its astringent taste, making it easier for the body to absorb the calcium in spinach.
A good trick when stir-frying spinach is to add a small amount of white liquor. This not only removes the astringent taste but also imparts a fresh aroma. Whether stir-fried, mixed in a cold dish, blanched, made into soup, or enjoyed in a hot pot, spinach is a constant presence on the dining table. Spinach is best eaten raw, and it should not be overcooked during preparation to avoid nutrient loss.
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【What to Eat With / Avoid】
Spinach should not be eaten with tofu: Oxalic acid in the body can react with calcium ions in the blood to form insoluble calcium oxalate, which is then excreted. Eating some kelp along with spinach can help promote the excretion of calcium oxalate.
【Suitable For】
Spinach contains twice as much vitamin C as tomatoes and a carotene content comparable to carrots, making it especially suitable for the elderly, women, and office workers who spend long hours in front of a computer.