Spinach is widely known because of the famous character “Popeye the Sailor”. Spinach is probably one of the best healthy leafy vegetables since it contains high level of iron as compared to other vegetables. Spinach IS rich source of iron. That is the main reason why it is considered as a herbs treatment for anaemia in China. It is also considered as a good herbal medicine for gout and kidney stone patients.
Spinach has 3 times more vitamin C contents than an average vegetable. However, children does not like to eat spinach at all. Its bitterness is due to the oxalic acid causing the formation of calculus.
REDUCING THE BITTERNESS OF SPINACH
Calcium Method
Oxalic acid grows independently and does not have a bitter taste. Only during the stimulation with the saliva will it produce its bitter taste. So how do we reduce its bitterness? The answer – calcium. Our experiment – we blended raw spinach with milk and surprisingly, did not taste as bitter at all! At the same time, it also increses its nutritional value.
Oil Method
Another way to reduce its bitterness is by adding oil when cooking spinach. Olive oil is best for spinach salad. For salad dressing, you can use mayonnaise, olive oil, milk, yogurt and shrimps.
Boiling, Stewing or Steaming
Another way of getting rid of the spinach’s bitterness is thru boiling or steaming. Except, its nutritional values will gradually decrease.
Results of nutritional residue left after boiling or steaming :-
Boiling (1 minute) : Oxalic acid = 62% ; vitamin C = 46%
Steaming (1 minute) : Oxalic acid = 96% ; vitamin C = 70%
Microwave oven (700w 40 seconds) : Oxalic acid = 94% ; vitamin C = 49%
Frying (1 minute) : Oxalic acid = 85% ; vitamin C = 72%
Why are we recommending spinach?
It is because it makes your bones and muscles strong and cleanse your blood. Also a herbal remedy for anaemia. You can cook spinach similar to other vegetables. It is tasty to add garlic, ginger, fish, shrimp, or even chicken to suit your taste. Why dont you try it yourself?
Ingredients (for 6 servings)
Common Names : Papaya ; Papaw or Paw Paw (Australia) ; Mamao (Brazil) ; Tree Melon
Flowers : The five-petalled flowers are fleshy, waxy and slightly fragrant. Some plants bear only short-stalked female flowers, or bisexual (perfect) flowers also on short stalks, while others may bear only male flowers, clustered on panicles of 5 or 6 feet long. Some plants may have both male and female flowers. Others at certain seasons produce short-stalked male flowers, at other times perfect flowers. This change of sex may occur temporarily during high temperatures in midsummer. Male or bisexual plants may change completely to female plants after being beheaded. Certain varieties have a propensity for producing certain types of flowers. How pollination takes place in papayas is not known with certainty. Wind is probably the main agent, as the pollen is light and abundant, but thrips and moths may assist. Hand pollination is sometimes necessary to get a proper fruit set.
Fruit : There are 2 types of papayas, Hawaiian and Mexican. The Hawaiian varieties are the papayas commonly found in supermakets. These pea-shaped fruit generally weigh about 1 pound and have yellow skin when ripe. The flesh is bright orange or pinkish, depending on variety, with small seeds clustered in the center. The flavour of the Mexican species is less intense than that of the Hawaiian but still delicious. A properly ripened papaya is juicy, sweet and somewhat like a cantaloupe in flavour, although musky in some types. The fruit (and leaves too) contain papain which helps digestion and is used to tenderize meat. The edible seeds have a spicy flavour somewhat reminiscent of black pepper.
Fruits, nuts and vegetabales play a significant role in human nutrition, especially as sources of vitamins. Fruits and vegetables supply 16% of magnesium, 19% of iron, and 9% of the calories.
