最近有很多热心网友都十分关心菠菜里的草酸有什么危害，请问菠菜富含草酸吗？这个问题。还有一部分人想了解菠菜里的草酸有什么危害。对此，绿润百科小编「青栀如初」收集了相关的教程，希望能给你带来帮助。

菠菜含草酸,草酸易溶于水,遇钙后形成不溶于水的草酸钙,草酸钙在消化道里沉淀,无法吸收,简言之,菠菜里的草酸妨碍钙的吸收,菠菜和高钙食物同时摄食时,高钙食物吃了等于没吃。

草酸经吸收进入血液后,和血钙结合,在肾脏内易形成草酸钙结石,这是肾结石成因之一。菠菜水煮后,大量草酸溶于菜汤,不喝菠菜汤是解决上述二个问题的秘诀。吃了菠菜后多喝些水,也可减少草酸钙结石的机会。草酸和草酸盐是天然有毒物质。蔬果里的草酸主要是以草酸盐(草酸钙和草酸钾)的形式存在,草酸钙不溶于水和胃肠液,不会被吸收,不致造成问题,但草酸钾水溶解度颇大,一公克草酸钾能溶于三毫升水,故菠菜煮汤后,大量草酸钾溶于汤里,喝进肚里后,草酸钾进入血液循环,遇钙形成草酸钙沉淀,危险的是草酸钙沉淀可遍及全身,草酸钙在脑里沉淀则伤脑,在心脏沉淀则伤心,在肾脏沉淀则伤肾,在其他部位沉淀则伤该部位组织,故造成的伤害是全身性的。菠菜油炒后,草酸钾少有机会溶解于菜汤里,大都随着菠菜吃进肚里,故常吃油炒菠菜的人,得草酸慢性中毒的机会较大。

菠菜里的草酸有什么危害？

菠菜是一种常见的蔬菜，它含有丰富的营养成分，如维生素C、叶酸等。但同时它也含有一种叫做草酸的物质，这种物质在一定程度上会对人体健康造成一些危害。

1. 草酸会影响人体对钙的吸收

菠菜含有高浓度的草酸，这种物质与钙离子结合后会形成不易溶解的草酸钙，影响人体对钙的吸收。因此，过量食用菠菜会对人体骨骼系统和牙齿造成不良影响。

2. 草酸会影响肠道消化吸收能力

草酸在人体中会与多种营养成分结合，形成不易被消化吸收的盐类，如草酸钙、草酸镁等。这些盐类会阻碍人体对营养成分的消化吸收，导致人体缺乏必要的营养物质，进而影响身体健康。

3. 过量食用菠菜会引起草酸中毒

草酸中毒是由于过量摄取草酸所引起的一种中毒症状。如果在短时间内食用大量草酸含量较高的食品，如菠菜、莲藕等，会导致体内草酸浓度升高，引起呼吸困难、心慌、血压下降等不适症状，严重者甚至会危及生命。

结论

虽然菠菜营养丰富，但其中的草酸含量也是不容忽视的。为避免草酸对人体健康造成的危害，建议在食用菠菜时，应控制食用量，避免大量食用。同时，烹饪过程中应充分水煮或用开水略焯，以减少草酸的含量。此外，搭配其他富含钙、维生素C等营养成分的食物，可增加人体对这些营养成分的吸收，保证身体健康。

【英文介绍/For English】：

Spinach contains oxalic acid, oxalic acid is easily soluble in water, and forms insoluble calcium oxalate when it encounters calcium. Calcium oxalate precipitates in the digestive tract and cannot be absorbed. In short, the oxalic acid in spinach hinders the absorption of calcium. When eating, eating high-calcium food is equivalent to not eating.

After oxalic acid is absorbed into the blood, it combines with blood calcium and easily forms calcium oxalate stones in the kidneys, which is one of the causes of kidney stones. After the spinach is boiled, a large amount of oxalic acid dissolves in the vegetable soup, and not drinking spinach soup is the secret to solving the above two problems. Drinking more water after eating spinach can also reduce the chance of calcium oxalate stones. Oxalic acid and oxalates are naturally toxic substances. Oxalic acid in fruits and vegetables mainly exists in the form of oxalate (calcium oxalate and potassium oxalate). Calcium oxalate is insoluble in water and gastrointestinal fluids and will not be absorbed, so it will not cause problems. However, potassium oxalate has a high solubility in water. Potassium oxalate can dissolve in three milliliters of water, so after the spinach soup is cooked, a large amount of potassium oxalate dissolves in the soup. After drinking it, the potassium oxalate enters the blood circulation and forms calcium oxalate precipitate when it encounters calcium. The danger is that the calcium oxalate precipitate can spread all over the body. For the whole body, if calcium oxalate precipitates in the brain, it will hurt the brain, if it precipitates in the heart, it will hurt the heart, if it precipitates in the kidneys, it will hurt the kidneys, and if it precipitates in other parts, it will hurt the tissues of this part, so the damage caused is systemic. Potassium oxalate seldom dissolves in vegetable soup after frying spinach, and most of them are eaten with spinach. Therefore, people who often eat spinach fried in oil have a greater chance of chronic oxalic acid poisoning.

声明：本站所有文章资源内容，如无特殊说明或标注，均为采集网络资源。如若本站内容侵犯了原著者的合法权益，可联系本站删除。如若转载，请注明出处：https://www.hbgreen.com.cn/news/1650320d0.html