Cold knowledge: animation of the hercules is made by a spinach plant。
The presence of a giant sailor increases the sales of spinach by 33 per cent per year。
Let's get back to business
In about 647 a. D., spinach was brought into china from nepal, and since then spinach has been settled in china, when it was called “boss grass”. Susie wrote a poem about spinach: the northern cold is not over, and the snow is like nails. We are rich in food and vegetables, and the frosted leaves are warmer. The word “boil” here refers to spinach, which, as can be seen from the poems, was widely grown and produced over the winter。
Currently, 85 per cent of the world's spinach is from china, where we eat a lot of spinach, which is a luxury for vegetables on our table abroad. And spinach was the first vegetable to be labelled “suberfood”。
A family of spinachs with different tastes
I don't know if you've noticed, sometimes the spinach is delicious, but sometimes the spinach, when you're out of the water, it's not good
First, according to the form of spinach leaves, they can be divided into spinach (tips) and spinach-free (round leaves). At present, the country has achieved an anniversary of spinach production, with springs and autumns, summers and winters, as well as protected areas such as greenhouses and huts. The key reason for the difference in spinach tastes is that we don't pick up spinach and pick it up。
The spicy spinach is usually tasted in the spring and tastes smaller, while round leaf spinach tastes larger if it is not boiled. In addition, the spinach leaf is thicker and tastes a little more rougher than the leaf。
Guidelines for the selection and storage of spinach
1 round leaf spinach: the amount of water is low, the level of herbal acid is high, the taste is thicker and suitable for soup. Spicy spinach: the amount of water is relatively high, the amount of herbal acid is relatively low, the taste is sweet and suitable for cooking。
2. How to select fresh spinach
1. Watching the leaves: when buying spinach, you must first look at the leaves and select the ones that are thick, stretching and dark green and bright; if there are signs of yellowing, then it is not appropriate to buy them. 2 see the stem: it is selected to be unplugged and, if there are signs of bending and cracking, it is likely that it will be stored for longer and not suitable to select. 3 see the root: the root is clearly purple, which is more fresh; if the root is dark, it is less fresh. 4 see details: the selection of spinach is subject to some attention, in addition to being fresh. For example, some spinachs have a lot of white spots, and it could be spinachs with white spots。
Three: the best way to store spinach:
1 the spinach leaves are slightly watered, wrapped in kitchen paper, then packed in a fresh bag and placed in the freezer room. (this method is common to most vegetables
Two spinachs, if they cannot be eaten for a short period of time, can be washed for about 10 seconds, dryed and assembled, stored in the freezer room, for longer periods, but also finished as soon as possible。
Focus: before eating spinach, make sure you have water
Life experience has shown us that spinach is watered because spinach is rich in herbic acid (h2c2o4, called acetic acid), which, when combined with calcium ions in humans, produces calcium herbide, which is not easily absorbed in humans and may even prevent humans from absorbing calcium ions. Spinach, on the other hand, tastes very thick, and water can significantly reduce the sensation of the mouth。
Can you eat spinach without water
It is available, but it is not recommended to eat in large quantities over the long term. After a small amount of consumption, additional water is recommended to dilute concentrations and to prevent the occurrence of urinary quarries. In addition, it is recommended that population groups with urinary quarries should limit their consumption of spinach. But remind you, spring spinach, the root must be kept. Because almost all the iron is on root。
What about spinach
1. Cleaning of spinach, removal of leaves and repeated cleaning with water。
2. Pour a proper amount of clean water in the pot, burn the water in the fire, insert a spoonful of oil for consumption and sugar into the pot, and mix it quickly and evenly before putting it into spinach。
3 when spinach comes out of the pot and continues to use fire water, the spinach comes out when the water boils again, and then it is quickly brought into the cooler water, which will make the taste even more fragrance and the colour will become greener。
As the world's largest producer and producer of spinach, our country is highly dependent on seed imports。
In order to reduce dependence on spinach seeds from abroad, the team of vegetable spinach breeders at the vegetable flower institute of the chinese academy of agricultural sciences is constantly accelerating the improvement of breeding techniques and the improvement of breeding techniques for spinach females。
Today, we have three spinach varieties。
Bottle 21:
In recent years, spinach varieties have been shown to be resistant to disease and reversibility, among them the new boine 21 has been grown in many places throughout the country, showing a more direct strain, a wide circle of leaves, a smoother, thicker leaf, dark green, radiant leaves and good merchandise. Anti-frost disease, anti-smoking。
(source: central vegetables)
Bottle 16:
Vegetable spinach, dark green leaves, good mossy, resistant to frosting, suitable for spring and autumn field and summer estuaries。
(source: central vegetables)
“19f56”:
A new generation of hybrid spinach varieties, round and smoother leaves, suitable for planting at the mid-summer vents, dark green leaves with light light, good foliage resilience, graft resistance and resistance to frost。
(source: central vegetables)
In conclusion:
Spinach is low in heat and of high nutritional value。
The spinach is rich in potassium, vitamins, food fibres, antioxidants, etc
And it's above the vegetable average
There's nothing wrong with eating spinach during the diet。
Remember
A friend with a kidney stone problem eats as little as possible
The water is ripe before eating
