How does spinach become oxalic acid: Hot topics and healthy diet analysis on the Internet in the past 10 days
Recently, the discussion about the oxalic acid content in spinach and its impact on human health has become a hot topic. Oxalic acid is a natural component of spinach, and excessive intake may affect calcium absorption and increase the risk of kidney stones. This article will combine the hot content of the entire Internet in the past 10 days, conduct a structured analysis of the oxalic acid problem in spinach, and provide scientific suggestions.
1. Hot topics related to spinach oxalic acid in the past 10 days on the Internet
| Topic keywords | Discuss the popularity index | Main points of dispute |
|---|---|---|
| Dangers of oxalic acid in spinach | 85,200 | Does it cause kidney stones |
| Oxalic acid removal method | 62,300 | Blanching time and effect |
| High oxalate vegetables ranking | 47,800 | Spinach compared to other vegetables |
| Calcium oxalate stone prevention | 38,900 | diet modification plan |
2. Measured data of oxalic acid content in spinach
| Spinach varieties | Fresh weight oxalic acid content (mg/100g) | Reduction rate after blanching |
|---|---|---|
| regular spinach | 750-900 | 40-50% |
| new zealand spinach | 300-400 | 30-35% |
| red root spinach | 850-1000 | 45-55% |
3. 4 ways to scientifically reduce oxalic acid in spinach
1.Blanching treatment: Blanching in boiling water for 1-2 minutes can dissolve oxalic acid in water. It is recommended to have enough water and discard the blanching water.
2.Pair with high calcium foods: Eat the same food as tofu and milk, so that oxalic acid can be combined with calcium in food first.
3.Choose low oxalate varieties: New Zealand spinach and young leaf spinach have relatively low oxalic acid content.
4.Control consumption: It is recommended that healthy people consume no more than 200g per day. Stone patients should follow the doctor’s advice.
4. Summary of experts’ controversial opinions
| Expert type | core ideas | Support data |
|---|---|---|
| Nutritionist | After blanching, the nutritional value is still higher than the risk | Retains 70% of vitamin K and folic acid |
| urologist | High-risk groups need strict restrictions | Reduce stone recurrence rate by 30% |
| Traditional Chinese Medicine Expert | Reasonable combination can resolve coldness | Adding ginger and garlic can balance the medicinal properties |
5. Healthy eating suggestions
1.Attention to special groups: Kidney stone patients, calcium deficiency people, and gout patients should control their intake.
2.Best time to eat: Eating during lunch time is more conducive to nutrient absorption, avoid eating in large quantities at night.
3.nutrition maximization plan: Blanch and stir-fry over high heat, then mix with foods high in vitamin C to promote iron absorption.
4.alternative: Low oxalate green leafy vegetables such as rapeseed and lettuce can be eaten alternately.
In summary, although spinach is a vegetable with high oxalate, it can still be eaten safely after scientific processing. The recent hot discussion on the Internet reflects the public's concern for healthy eating. It is recommended to reasonably adjust the diet plan according to individual circumstances, so as to enjoy the nutritional value of spinach and effectively avoid potential risks.
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