Does vinegar increase the iron we can digest from Spinach?
I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true?
If it's true, the key things to know would be:
- What vinegar do you use?
- How do you prepare it?
- Does it impair the flavour?
- Is the benefit measurable and significant?
My thoughts are there is something in it in a similar manner to this question.
Best Answer
You know, I have always liked to eat spinach with vinegar. Just steamed and with a splash of plain white vinegar. It is a very common way to eat spinach around here.
Anyway, I suppose it could have some affect on iron absorption. Large amounts of vitamin C can increase non-heme iron absorption by as much as 200%. This article, http://pubs.acs.org/doi/abs/10.1021/jf0203040, seems to indicate that acetic acid, the main component in vinegar, may also increase iron absorption.
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Quick Answer about "Does vinegar increase the iron we can digest from Spinach?"
The reason for this is that vinegar seems to affect the renin-angiotensin system (important regulators of blood pressure). Increases the absorption of non-heme iron (spinach, lentils).How do you get the most iron from spinach?
The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures.Does cooking spinach reduce iron?
Your digestive tract breaks down the spinach, crushing the cells to release the vitamins within. Fat-soluble vitamins dissolve in fat droplets in your digestive system, then get absorbed by your intestines along with those fat droplets.How does your body absorb spinach?
Spinach is a green leafy vegetable that we all know to be really healthy, due to the presence of high levels of antioxidants in it. However, the best way to eat spinach is not after blanching or boiling it, but rather adding it to your smoothies or juicing it, says a new study.Spinach is the Worst Source of Iron
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Answer 2
Perhaps the vitamin C content in the vinegar is making the iron in cooked spinach more digestible?
There are quite a few recipes online that simply combine sauteed spinach and balsamic vinegar- evidently it's a popular side dish. I see some people use other types of vinegar as well. You can also make a wilted spinach salad with a bacon dripping-and-vinegar dressing. That makes a delicious lunch if you add grilled chicken, red onions, and some bits of bacon.
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