4 ms·
Eating more veggies, especially leafy greens, is a great way to improve your health across the board. But don’t go too crazy with raw spinach. The high oxalate
by cageface 8y ago
Eating more veggies, especially leafy greens, is a great way to improve your health across the board. But don’t go too crazy with raw spinach. The high oxalate content can cause problems for some people:
https://www.jillcarnahan.com/2017/11/06/oxalates-101-oxalates-messing-gut/ https://www.jillcarnahan.com/2017/11/06/oxalates-101-oxalate...
- blueblimp 8y agoFrozen spinach is a convenient source of pre-cooked spinach. I also like to cook it from freeze-dried (which I buy from northbaytrading).
- garren 8y agoIs there an advantage to freeze-dried compared to frozen or raw (other than, I'm guessing, shelf life)? Is there a loss of nutritional content?
- 80mph 8y agoCooking spinach degrades the antioxidant lutein. https://www.sciencedaily.com/releases/2018/12/181221123810.htm https://www.sciencedaily.com/releases/2018/12/181221123810.h...
- iso1337 8y agoLooking at the figures in the paper, cooking for 4 minutes (which is way overkill for spinach leaves) decreases lutein by 25-50% (with relatively large error bars). I haven’t done the math in how much lutein is in spinach vs how much we need but to a first order of approximation that’s acceptable. In the abstract they say they cooked spinach for up to something absurd like 60 minutes. Spinach leaves are cooked within a minute or so in my experience, so not sure why they performed the study that way.
- pdpi 8y agoCooking spinach for an hour is something that I suppose might happen if you're making a puréed soup with spinach, and you don't think to put the spinach in at only the last minute.