Can preserved egg and spinach be eaten together?
Feb 27, 2025
Source: Cainiu Health
Dr. Yu Yongchao
Introduction
Under normal circumstances, preserved egg (pi dan) and spinach can be consumed together, but in moderation. Preserved egg is rich in protein, calcium, iron, vitamin A, and other nutrients, which help maintain eye health, promote digestion, and clear heat from the body. Spinach, on the other hand, is rich in vitamin A, vitamin C, dietary fiber, iron, and other nutrients, which aid in digestion and improve vision.
Generally speaking, preserved eggs and spinach can be consumed together, but in moderate amounts. The detailed analysis is as follows:
Preserved eggs are rich in protein, calcium, iron, vitamin A, and other nutrients, which help maintain eye health, promote digestion, and clear heat from the body. Spinach, on the other hand, contains abundant vitamin A, vitamin C, dietary fiber, and iron, which aid digestion, improve vision, nourish the liver, and assist in blood formation. Therefore, consuming preserved eggs and spinach together can provide complementary nutrition, meeting the body's needs for various nutrients.
Despite the nutritional benefits of combining preserved eggs and spinach, moderation is still important. Preserved eggs are high in sodium, and excessive intake may lead to health issues such as hypertension. Meanwhile, the oxalic acid in spinach may interfere with calcium absorption and excessive oxalic acid intake may contribute to the formation of kidney stones. Thus, it is important to control the amount consumed to avoid adverse effects from overconsumption.
Patients with kidney disease or those prone to stone formation should reduce their intake of spinach or blanch it before consumption to lower the oxalic acid content.
