How high is the iron content in spinach

Everyone says that spinach contains iron, but how much iron does spinach contain? Does it contain iron at all? How can we maximize the absorption of the iron in spinach? It seems that not many people pay attention to this, but in life we ​​often encounter similar problems inadvertently. Well, today, I will analyze the iron content in spinach with you. I hope that through this analysis, everyone can have a clear idea of ​​the iron content in spinach.

The ancient Chinese called it "red-billed green parrot", also known as Persian vegetable and red root vegetable. "Compendium of Materia Medica" believes that eating spinach can "promote blood circulation, open the chest and diaphragm, regulate the middle qi, quench thirst and moisten dryness." Ancient Arabs also called it the "king of vegetables". Spinach not only contains a lot of beta-carotene and iron, but is also an excellent source of vitamin B6, folic acid, iron and potassium. [Effects] If your complexion is not good, please eat spinach often. It can improve iron deficiency anemia and make people's complexion rosy and radiant, so it is hailed as a good beauty product. Spinach leaves contain chromium and an insulin-like substance, which acts very similarly to insulin and can keep blood sugar stable. The rich content of B vitamins enables it to prevent the occurrence of vitamin deficiency diseases such as angular cheilitis and night blindness. Spinach contains a large amount of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation effects. It can not only activate brain function, but also enhance youthful vitality, help prevent brain aging, and prevent and treat Alzheimer's disease. A study by Harvard University also found that middle-aged and elderly people who eat spinach 2 to 4 times a week can reduce the risk of retinal degeneration and protect their eyesight due to their intake of vitamin A and carotene.

Although spinach contains iron, most of its iron cannot be absorbed and utilized by the human body.

Compared with other vegetables, spinach does not contain very much iron. Calculated per 100 grams, spinach contains 12 mg of iron, celery contains about 8 mg of iron, dried seaweed contains 33 mg of iron, coriander contains 5.6 mg of iron, and day lily contains 4.8 mg of iron. Therefore, eating spinach to treat iron deficiency anemia is not the best choice.

Spinach contains a lot of oxalic acid, which is not easy to decompose after entering the human body, and is not conducive to maintaining weak alkalinity in the blood. If oxalic acid encounters metal elements such as calcium and magnesium in the human body, it can quickly synthesize into calcium oxalate and magnesium oxalate, affecting the body's utilization of calcium and magnesium. When children grow and develop, they often need calcium to promote the growth of bones and teeth. If children are fed too much spinach, it may cause calcium deficiency in children, rickets, cramps in hands and feet, etc., and even make children's teeth grow poorly. Therefore, children should blanch spinach with boiling water before eating it to remove some oxalic acid.

Based on the above analysis, I think everyone has a comprehensive understanding of the iron content in spinach. It can be said that spinach is indeed a good helper for supplementing iron, and we all need it.