Spinach
Spinach is a leafy green vegetable packed with many nutrients and antioxidants. Spinach is good for your health, not only because it can improve your eye health, reduce oxidative stress and lower blood pressure levels, but also because it can help prevent cancer.
The truth is that this type of leafy green vegetable is one of the most versatile veggies, as you can add it to your smoothies, salads, omelets, sauces, pasta and so on.
However, if you cook regularly and use spinach, you know that it shrinks when heated, making you add more and more, which means you will reap more nutrients if it is cooked. According to a 2005 study done by Weiwen Chai and Michael Liebman, on the effect of different cooking methods on vegetable oxalate content, published in the Journal of Agricultural and Food Chemistry, steamed spinach has lower levels of oxalic acid.
Oxalic acid, also known as oxalates, is a chemical compound that occurs naturally in plants – but consumed in large amounts can be dangerous. For instance, oxalates can increase your risk of kidney stones and lower mineral absorption, as they interfere with your body’s absorption of iron and calcium.
In addition, North Ohio Heart/ Ohio Medical Group says that cooked spinach contains more calcium, magnesium and iron.
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