Spinach and kale: Should you eat them raw or cooked?
Due to their high nutrient density and numerous health advantages, kale and spinach are frequently referred to as superfoods.
These cruciferous vegetables are available in various shapes and are high in antioxidants, fiber, vitamin C, and calcium, which help prevent cancer and heart disease
Oxalic acid, a substance found in kale and spinach, can combine with calcium and other minerals in the body to create insoluble crystals.
Oxalic acid may prevent the absorption of crucial elements like calcium and iron if these vegetables are consumed raw.
Consuming kale and spinach raw may raise your risk of developing health problems like kidney stones, IBS, gout, bloating, and gas
People who already have joint discomfort, edema, and inflammation may experience worsening symptoms from excessive raw spinach consumption
Being a rich source of vitamin K, spinach and kale may react with anticoagulant drugs, which are used for the purpose of thinning the blood
It is advised to lightly prepare kale and spinach before eating it, since even a brief steaming or blanching can help break down oxalic acid and enhance nutritional absorption.