This winter 'superfood' vegetable is good for bones and joints and is sold a lot in Vietnamese markets. It's easy to ruin a dish if you choose the wrong round or pointed leaves.

GĐXH – This type of vegetable is considered a superfood in winter because it is rich in nutrients and good for bones and joints. On the market, there are usually 2 types of round leaves and pointed leaves. If you do not choose the right type for the preparation method, the dish can easily lose its delicious taste.

Spinach is good for bones and joints.

The cold season is the best time for spinach. In Vietnamese markets, spinach is sold in large quantities and at a higher price than other common vegetables, about 30,000 - 50,000 VND/kg. This vegetable is rich in nutrients and is considered a 'superfood' of the winter.

According to nutritionists, spinach is a rich source of vitamin A, C, fiber, antioxidants, folate, calcium, etc., which are good for the eyes, bones, joints, and immune system. A cup of spinach contains only 7 calories but provides many essential vitamins and minerals. Spinach not only has vitamin D, vitamin K, magnesium, etc., which are all necessary for bones, helping to strengthen bones and reduce the risk of fractures.

In the dry autumn and winter weather, just adding one or two dishes made from spinach each week will also help the body become healthier. When cooking spinach, people can combine it with protein foods such as eggs, dried shrimp or tofu... the dish will increase nutrition, rich in energy and good for the digestive system.

Spinach is also delicious boiled.

Round leaves or pointed leaves? Choose wrong and the dish will be ruined.

On the market, spinach has two popular types of leaves: pointed leaves and round leaves. Each type is suitable for a different type of processing, so pay attention to it to have a more delicious dish.

Round-leaf spinach has full, thick, large, dark green leaves that look very "healthy". The roots are usually pink-red and a bit short. This vegetable is cold-resistant, and has thick and numerous leaves in autumn and winter. However, due to the high oxalic acid content, eating it raw or just stirring it can easily taste astringent. Round-leaf spinach is suitable for boiling or making soup, it will taste better. To preserve, when you buy it and don't cook it right away, you can wash it first, wrap it in a dry paper towel before putting it in a sealed box and storing it in the refrigerator.

Spinach comes in pointed and round leaf varieties.

Spinach has pointed leaves, thin blades, light green color, long stem, slender overall. Soft, sweet taste, low oxalic acid content so almost not astringent. However, this vegetable wilts easily, keeps in refrigerator for a long time and loses its crispness. Everyone can use this vegetable stir-fried with garlic, stir-fried with eggs, and make salad, all delicious.

Delicious cold day dish with spinach

Stir-fried spinach with eggs

Ingredient:

+ 1 bunch of spinach

+ 3 eggs

+ Minced garlic

+ Seasoning: salt, soy sauce or oyster sauce

Making:

Step 1: Wash the vegetables under running water, blanch them and squeeze them gently to remove excess water. Beat the eggs with a little salt, stir until cooked and then pour onto a plate.

Step 2: Saute garlic until fragrant, add vegetables and stir-fry quickly, season with salt and a little soy sauce. Then add eggs, stir well, turn off the heat.

This dish is quick to prepare, nutritious, and not bitter. To keep the vegetables green, everything needs to be done quickly.

Stir-fried spinach with eggs is simple and nutritious.

Spinach soup with eggs and dried shrimp

Ingredient:

+ 1 bunch of spinach

+ 2 eggs

+ 1 handful of dried shrimp

+ Ginger

+ Spices: salt, sesame oil, MSG, cooking oil

Making:

Step 1: Pick and wash spinach, cut into bite-sized pieces. Next, blanch the spinach for 30 seconds to reduce bitterness, remove and drain.

Step 2: Saute ginger and dried shrimp, pour in boiling water and season to taste. When the water boils, pour in the beaten eggs in a circular motion to create fluffy egg patterns. Next, add the vegetables and cook until done. When turning off the heat, add a few drops of sesame oil for flavor.

Finished product: The soup has a light taste, rich green vegetables blend with soft eggs and dried shrimp. This dish warms the stomach and goes well with rice on cold days.

Source: https://giadinh.suckhoedoisong.vn/loai-rau-sieu-thuc-pham-mua-dong-tot-cho-xuong-khop-ban-nhieu-o-cho-viet-de-lam-hong-mon-an-khi-chon-nham-la-tron-hay-la-nhon-17225111517133798.htm