Does amaranth contain oxalic acid? How to cook it to facilitate absorption!

Traditional Chinese medicine believes that amaranth has the effects of clearing away heat and dampness, cooling blood and stopping bleeding, and stopping diarrhea. In the hot summer, eating more amaranth can clear away summer heat and dampness, so this dish must not be missing on your summer table! The best and healthiest way to eat amaranth can't be missed!

Oxalic acid content in Atractylodes japonica

Amaranthus can be divided into three types according to color: red amaranth, green amaranth and colorful amaranth. Red amaranth has purple-red leaves and a soft and sticky texture, suitable for making soup; green amaranth has green leaves and a harder texture, and can be used for cooking; colorful amaranth is also called Guanyin rice amaranth, with purple-red leaves near the veins and green leaves on the edges, and a soft and sticky texture, and can be used for making soup. From a nutritional point of view, red amaranth contains the most red pigment and flavonoid compounds, and its vitamin E content is 3 times more than that of green amaranth. These nutrients have certain antioxidant effects and can resist aging.

It should be noted that amaranth has a high oxalic acid content, so it is best to blanch it in boiling water before cooking to facilitate the absorption of its minerals.

Amaranthus chinensis, rapeseed

Many green leafy vegetables are equally effective in supplementing calcium, with the calcium content of amaranth and rapeseed exceeding that of milk of the same weight. In addition, vegetables contain a large amount of mineral elements and vitamin K that help calcium absorption. The calcium absorption rate will be better if vegetables are blanched in boiling water before cooking.