Is Malabar Spinach the Same as Spinach? Benefits, Effects and Delicious Recipes Explained in Detail
Malabar spinach is named "wood ear vegetable" because its appearance resembles wood ear fungus, but it is not actually wood ear fungus. It is a relatively common vegetable in daily life, rich in vitamins and protein, and regular consumption can have the benefits of promoting blood circulation and removing blood stasis, and improving anemia, so many people like to eat it as a cold salad or stir-fried. So is Malabar spinach the same as spinach? What benefits and effects does it have? How do you cook it deliciously?
Is it spinach?
No, because the two differ greatly in appearance, effects, varieties and taste, so you must pay attention when purchasing.
Benefits and effects
Edible benefits
Malabar spinach has an extremely rich nutrient content, especially the highest levels of elements such as calcium and iron. Aside from its protein content being slightly less than that of amaranth, its other values are on par with amaranth. When used medicinally, it has the effects of clearing heat, detoxifying, lubricating the intestines and cooling the blood, and can be used to treat constipation, dysentery, boils, dermatitis and other conditions. Because it is rich in vitamin A, vitamin B, vitamin C and protein, and is low in calories and fat, regular consumption has effects such as lowering blood pressure, benefiting the liver, clearing heat and cooling the blood, promoting urination, and preventing constipation, making it extremely suitable for elderly people to eat. Malabar spinach has a very high calcium content, 2—3 times that of spinach, and an extremely low oxalic acid content, making it an excellent economical vegetable for calcium supplementation.
Dietary therapy effects
Malabar spinach is sweet and sour in taste and cold in nature, and enters the heart, liver, spleen, large intestine and small intestine meridians;
It has the effects of clearing heat, detoxifying, lubricating the intestines, moistening dryness, cooling the blood and promoting tissue regeneration;
It can be used to treat constipation, dysentery, boils, skin inflammation and other conditions.
[Supplementary formula]:
Malabar spinach soup: 500g Malabar spinach, add water and cook until done, season with salt, soy sauce, vinegar, etc., eat the vegetable and drink the soup.
This formula takes advantage of Malabar spinach's cold, cool and smooth nature, and its effect of clearing heat and lubricating the intestines. It is used for those who have vexing heat and dry, knotted stools.
Complete collection of Malabar spinach recipes
Cold dressed Malabar spinach
Ingredients
Dried wood ear fungus, Malabar spinach, salt, sugar, vinegar, sesame oil, minced garlic
Method
1. Soak the dried wood ear fungus and shred it, wash the Malabar spinach and shred it, blanch them together in boiling water, then rinse in cold water.
2. Add salt, sugar, vinegar, sesame oil and minced garlic, mix well and it is ready. The taste is quite good!
Plain stir-fried Malabar spinach
Ingredients
Main ingredient: 350 grams Malabar spinach,
Seasonings: 15 grams peanut oil, 15 grams white-skinned garlic, 8 grams sesame oil, 3 grams cooking wine, 2 grams salt, 1 gram monosodium glutamate
Method
1. Wash the Malabar spinach clean with water, then remove and set aside.
2. Cut the garlic into minced pieces.
3. Place the wok on the fire, pour in the peanut oil and heat it, add the minced garlic and stir-fry briefly.
4. Pour in the cooking wine, then add seasonings such as salt and monosodium glutamate. Stir-fry until cooked and it is ready.
Garlic mashed Malabar spinach
Ingredients
Malabar spinach, garlic, salt, Shuzhixian (monosodium glutamate), cooking oil
Method
1. Pick the Malabar spinach, wash it clean, and prepare the minced garlic and set aside.
2. Pour an appropriate amount of cooking oil into a large ceramic bowl for the microwave, then add the chopped garlic, cover and microwave on high power for 1 minute and 30 seconds.
3. Place the prepared Malabar spinach into the large ceramic bowl layer by layer, without stirring, cover and put into the microwave on high power for another 2 minutes.
4. After turning, add an appropriate amount of monosodium glutamate to adjust the flavor, turn for a while longer, and take it out of the microwave.