Can preserved egg (pidan) and spinach be eaten together?

Generally speaking, preserved eggs and spinach can be consumed together, but moderation is important. The detailed analysis is as follows:

Preserved eggs are rich in nutrients such as protein, calcium, iron, and vitamin A, which help muscle growth and repair, maintain vision health, stimulate taste buds to improve appetite, cool the blood, and promote digestion. Spinach contains abundant vitamin A, vitamin C, dietary fiber, iron, and beta-carotene, offering benefits such as improved digestion, enhanced vision, liver nourishment, and support for blood replenishment.

Consuming preserved eggs and spinach together allows for optimal utilization of their nutrients, achieving nutritional complementarity. Preserved eggs supply high-quality protein and various minerals, while spinach provides rich vitamins and dietary fiber. Combined, they help meet the body's needs for multiple nutrients. The unique flavor of preserved eggs complements spinach well, enriching the taste of dishes and stimulating appetite.

However, it's important to consume preserved eggs in moderation and preferably choose lead-free or low-lead varieties. Additionally, spinach contains oxalic acid, which may interfere with calcium absorption. Therefore, it is recommended to blanch spinach before cooking to reduce its oxalic acid content.