How to Reduce the Bitterness of Spinach

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NUTRITIONAL VALUE OF SPINACH

Spinach is probably one of the best healthy leafy vegetables since it

contains high level of iron compare to other vegetables. It is the

reason that it is considered as an " herb treatment for anemia " in

China. It is also considered as a " good herbal medicine for gout and

kidney stone patients " .

Spinach has three times more vitamin C contents than an average

vegetable. However, among young generations, the taste of spinach is

not favorable at all. It is due to the " oxalic acid " that causes its

bitter taste and the formation of calculus. We tried to study on how

to prevent the " calculus " and make the spinach sweeter for the sake of

everybody, especially for young generations.

REDUCING THE BITTERNESS OF SPINACH

Calcium Method

Oxalic acid grows independently and does not have a bitter taste. Only

during the stimulation with the saliva will it produce its bitter

taste. So how do you reduce the bitterness of spinach? The answer:

" calcium " . To test, we made a spinach milk juice; raw spinach and milk

were mixed using the juicer. Drink it, you may not feel any bitterness

at all. We did this raw spinach milk juice for experimental purpose only.

We understood that the oxalic acid contained in spinach can react with

the calcium contained in milk and it's effective in canceling the

bitter taste. At the same time, it also increases its nutritional value.

Oil Method

Another way of reducing the bitter taste of spinach is by " adding oil "

when cooking. We made a spinach salad using various oils. So far,

using olive oil for spinach salad tasted the best. For salad dressing,

you can use mayonnaise, olive oil, milk, yogurt, boiled and dried baby

sardines, or small shrimps. The nutritional value of spinach with

olive oil also indicated one of the best. Oh, did the creator of

Popeye know that spinach and olive oil is one of the best

nutritional-valued healthy vegetable foods in 1929?

Boiling or Steaming Method

You can also get rid of the spinach's bitter taste by " boiling " or

" steaming " . The drawback is that its nutritional values such as

vitamin C, calcium, and folic acid will gradually decrease to almost a

half. Yet, spinach is still one of the best vegetables to keep you

healthy.

Here's the result of the remaining amount of nutritional value

measured after boiling and steaming, via microwave oven, and frying.

Boiling (1 minute): Oxalic acid = 62%; vitamin C = 46%

Steaming (1 minute): Oxalic acid = 96%; vitamin C = 70%

Microwave oven (700W 40 seconds): Oxalic acid = 94%; vitamin C = 49%

Frying (1 minute): Oxalic acid = 85%; vitamin C = 72%

SPINACH AND URINARY CALCULUS (KIDNEY STONE)

Is it true that spinach can cause " urinary calculus (kidney stone) " ?

Some doctors and scientists of the old time mentioned that spinach can

cause urinary calculus. Yes, it is true. However, studies done by

other hundreds of scientists show that it will only occur if you eat

spinach weighing about 200 grams or more everyday. And it's

unrealistic to continue eating 200 grams of spinach each day.

Furthermore, it is found that eating spinach together with

calcium-rich foods and drinks will cut down the risk of acquiring

urinary calculus.

Why are we recommending spinach? It is because spinach is a healthy

vegetable for people of all ages. It makes your bones and muscles

strong and cleans your blood. It is also an herb medicine for anemia.

Spinach makes your brain healthy with wisdom. It grows anywhere

globally in almost any season.

You can cook spinach the same way as other vegetables. It's also nice

to add some garlic, ginger, fish, shrimp, beef, pork, or chicken to

match your taste.