spinach egg soup

The spinach, because it contains a lot of herbic acid, can't be properly cooked to affect meat, milk, and eggs with calcium. The absorption of some calcium ions in food ... is due to the fact that the herbic acid in spinach combines with calcium ions to form a crystal known as calcium herbal acid ... and to sediment and prevent the absorption of calcium ions. So, in general, family spinach is recommended for “copying” in boiling water now, removing the acid and then processing it with other materials. The spinach egg soup test。