How to prepare spinach?
Spinach is one of the healthiest foods and it should be stored in a quantity that will be eaten immediately, because reheating is by no means recommended. Young spinach is the best, and it can be eaten fresh and as a salad. It is rich in vitamins A, C and beta-carotene and folic acid. This vegetable has long been considered the best source of iron, which is incorrect, because it does not contain it in large quantities. Namely, we cannot expect a greater benefit in the treatment of anemia from eating this vegetable. To prepare spinach, here are some tips.
Always buy fresh spinach, make sure that the stem and leaves are not yellow, and wash it well with cold water before use. Before preparation, it is necessary to wash the spinach well in three waters in order to remove residual soil and other impurities from the leaves. Eat the prepared spinach on the same day, because it should not stand for a long time, nor should it be heated afterwards. Leftovers of cooked spinach must not sit at room temperature. They should be put in the fridge immediately. It is not recommended that it be prepared as a stew with flour on fat of animal origin, because it can cause diarrhea. In order to preserve vitamins and minerals, it should be steamed or in a very small amount of boiling water for about 5 minutes. It should be prepared with milk to remove oxalic acid, which binds to calcium, creating calcium – oxalate. You can also use a dairy product, such as yogurt, cream or fresh cheese. Spinach can also contain certain amounts of oxalic acid, which due to the high concentration of purines can create a problem for kidney patients, and should be avoided by those with gout, gallstones and arthritis.