#菠菜一定要焯水后吃否则或引发肾损伤# Headline Hot List
Representative vegetables with high oxalic acid content: spinach, amaranth, fungus, purslane
These vegetables are high in oxalic acid, which will have an astringent taste when eaten, and can affect the utilization rate of calcium and magnesium. Because oxalic acid is a water-soluble vitamin, blanching these foods with water for one minute can remove most of the oxalic acid and taste better.
Let's talk about it, do you blanch this type of vegetable when you eat it?
