Spinach as an ingredient is usually not a food that cannot be eaten together as long as it is done properly. Spinach, also known as Persian, parrot and red root vegetables, etc., is rich in carotene, vitamin C, vitamin K, minerals, coenzyme Q10 and many other nutrients. The iron it contains can replenish iron, and has a good auxiliary effect on iron deficiency anemia. The carotene contained, which can be converted into vitamin A in the human body, helps maintain normal vision and the health of epithelial cells. Spinach containing fluorine – raw zithromax, 6 – hydroxymethyl pterostilbene dione and trace elements substances, can promote the body’s metabolism, enhance physical health. However, the high content of oxalic acid in spinach will affect the absorption of calcium and iron. For people with poor stomach and intestines, it may irritate the gastric mucosa causing discomfort. But oxalic acid is soluble in water, blanching with water can effectively reduce the oxalic acid in spinach. So when you eat spinach, blanch it with water, and common practices include cold spinach, spinach liver fried rice, spinach porridge, egg spinach cake, spinach nest egg, etc.. Eat spinach generally do not need to avoid, remember to blanch it before eating, in order to reduce the oxalic acid content.