The idea of iron supplement for spinach originated from 1870. A German chemist published a paper, and the results showed that the iron content in spinach was as high as that in red meat. This conclusion spread all over the world as soon as it came out. Later, scientists found that the iron content in spinach was not high. Prior to this, German chemists miscalculated the decimal point and exaggerated the conclusion ten times. Even if the academic circles corrected the data in time, the saying that "spinach supplements iron" has been deeply rooted in people's hearts.
Spinach is known as a "nutrition model student", which is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc. ), coenzyme Q 10 and other nutrients. It can often be used to make soup, cold salad, stir-fry alone, stir-fry with meat dishes or saucers. Dark green color, red roots, no moisture, no old stems and leaves, no bolting and flowering, and no yellow rotten leaves are preferred.
The situation of spinach is similar to jujube, which contains non-heme iron and oxalic acid, which will reduce the absorption rate of calcium in human body. Spinach is rich in iron, and eating more spinach is very effective for iron supplementation. The protein quality of spinach is higher than that of other vegetables, and it contains quite a lot of chlorophyll, especially vitamin K, which is the highest in leafy vegetables (mostly in roots) and can be used for adjuvant treatment of epistaxis and intestinal bleeding.
The principle of spinach enriching blood is related to its rich carotenoids and ascorbic acid, which are important for health and enriching blood.