Have eaten spinach everybody has the feeling, is the mouth, the tooth acerbity, why to eat spinach tooth can acerbity? How does spinach go astringent?
How to deal with the astringency of spinach teeth
Spinach has a high content of oxalic acid. 200 grams of spinach contains about 1500 milligrams of oxalic acid, which is astringent. When eating spinach, if there is no acerbity treatment before, there will be a lot of oxalic acid attached to the surface of teeth and tongue, and oxalic acid will corrode the surface of teeth, which will combine with calcium to form calcium oxalate. This crystal of calcium oxalate is insoluble in water. So when you eat spinach, you feel these little crystals floating around in your mouth. It's a kind of sand feeling. After eating, you feel that your teeth are a little sour, even soft, which is a normal phenomenon. After eating, drink some hot water and brush your teeth.
How to remove the astringency of spinach
1. When eating spinach, the oxalic acid should be removed by blanching. Oxalic acid is not only astringent, but also easy to form insoluble calcium oxalate with the calcium eaten by the human body. It is easy to produce urinary calculus and affect the absorption of calcium. Therefore, before the spinach is put into the pot, it can be blanched with boiling water for 1-2 minutes. After being blanched with boiling water, the oxalic acid in spinach will be eliminated, so that when the spinach is fried, it will not be astringent. In this way, the nutrition of spinach can be preserved and 80% oxalic acid can be removed. It can also make spinach bright and crisp.
2. When blanching spinach, you can also add a little white sugar. After adding white sugar, you can greatly remove the astringency of spinach, and make the color of spinach better.
3. When you stir fry spinach, you can put oil in the pot first, stir fry spinach quickly in a big fire first, and then quickly pull it out after the spinach is cooked, and the spinach won't be astringent after it is stir fried. The astringency of oxalic acid will disappear when spinach is cooked. But it can't make it over mature and destroy the nutrients in spinach.
4. You can add a little white wine when you stir fry spinach, so that the stir fried spinach not only has no astringent taste, but also has a fragrance. Because the main component of liquor is ethanol, oxalic acid in spinach and ethanol in liquor esterified to produce ester, which has fragrance.
5. You can also drop a little lemon juice on fresh spinach because ascorbic acid (vitamin C) in the juice dissolves oxalic acid. Note that after dropping lemon juice, you will still take oxalic acid when eating spinach, but the feeling of sand on your teeth will be slightly reduced.
How to choose spinach
1. Choose spinach to see if it is green and red at the root. This kind of spinach is better.
2. Choose the tender spinach, which shows that the stems and leaves are not old, no mossing and flowering, and do not buy spinach with yellow withered leaves.
3. If you find that spinach leaves appear local dark yellow, discoloration and other phenomena, do not buy.
4. Choose spinach with thick leaves. It's better to hold the spinach with your hands on the root and stretch it out. It's suitable for purchase.
5. Spinach with larger leaves is the best choice for its wider leaf surface and shorter petiole.