Why shouldn't spinach be eaten with tofu?
Disease description:
Every time I cook spinach, my mom doesn't allow me to add tofu, so I've always been quite curious—both foods are highly nutritious, yet they shouldn't be cooked together. Doctor, why shouldn't spinach be eaten with tofu?
Doctor's answer (1)
Dr. Shen Yonghua
Spinach contains a large amount of oxalic acid, while tofu is rich in calcium. When these two foods are consumed together, oxalic acid combines with calcium to form calcium oxalate precipitates. These precipitates not only are difficult for the body to absorb, but may also interfere with the body's normal absorption and utilization of calcium. Long-term consumption in this manner may lead to calcium deficiency and increase the risk of bone diseases such as fractures and osteoporosis.
Consuming spinach and tofu together may also have adverse effects on the gastrointestinal tract. The dietary fiber in spinach and the proteins in tofu may mix in the stomach to form a viscous substance that affects gastrointestinal motility and the secretion of digestive juices, potentially causing indigestion, bloating, and diarrhea.
However, this does not mean that spinach and tofu absolutely cannot be consumed together. In fact, moderate combination of these two foods will not cause significant harm to health. The key lies in controlling the quantity consumed and avoiding excessive intake of oxalic acid and calcium at one time. Additionally, cooking methods can influence oxalic acid levels. For example, blanching spinach before use can remove most of the oxalic acid, reducing its potential to bind with calcium in tofu and thus lowering the health risks.
