Higher iron levels
Cooked spinach contains more iron than raw spinach. This difference is mainly due to the fact that cooking reduces water levels, concentrating nutrients in a smaller volume.
Better absorption
The high temperature during the cooking process helps break down oxalates - compounds that can interfere with the absorption of iron and calcium in the body. When these inhibitors are reduced, the amount of iron in spinach becomes more easily absorbed, helping the body effectively use the iron source available from this vegetable.
Compact cutting tools
Cooking makes spinach a significant advantage. Thanks to that, you can absorb more nutrients in one meal without feeling too full, while also increasing your iron intake conveniently and effectively.
Improve digestion
Cooking helps the spinach to be softer, making it easier to digest and less likely to cause bloating or discomfort. This process also breaks down fiber, making spinach more suitable for people with sensitive digestive systems, thereby supporting iron supplementation comfortably and effectively.
To retain the vitamin, at the same time, reduce the amount of oxalate, you should boil the stewed pork floss or stir-fry the sticky rice instead of cooking it for too long. Combining cooked spinach with iron-rich dishes such as dishes from beans or curries helps the body absorb minerals better, contributing to building a balanced and effective diet.
