Spinach processed by boiling green oxalate levels will be reduced. However, calcium levels rise. "Cooking the spinach not only gives us the fiber, nutrients tettapi well," said Jill Nussinow, nutritionist and author of the book The Veggie Queen.
Spinach vegetables also contain carotenoids, lutein, one of which is beneficial to protect the eyes from macular degeneration disease. Research by scientists from Tufts University in 2008 which examined 1802 women ages 50-79 found that those who consume enough lutein and zeaxanthin in their diet to the risk of cataracts down 23 percent.
In addition to spinach vegetables. sources of lutein and zeaxanthin are the broccoli, salad, kale, radish leaves, and other dark green vegetables.
Karetenoid also works to neutralize free radicals in the skin, thus slowing down the aging process. The skin was still fresh, wrinkle-free.
To process the spinach, Nussinow suggested that spinach vegetable is inserted into the pot after boiling water and immediately removed. The leaves can also be eaten raw as a salad.
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