🚚 The Fastest Delivery Time : It Takes 3-5 Days.
🐝 Supplier / Place Of Origin：European Vegetables / Origin Depends
🌱 Producer Introduction：
We Started in 2007 and Imported Various Organic Foods and Nature Foods from EUROPE. Since 2016, we have focused organic fresh from vegetables, Su Ch astatoes, Beetroots, Carrots, Onions from the Netherlands, Pumpkin, Orange, Lemon, Sweet Potato , Apple, Blood Orange, from italy, from italy, from italy kiwi, ginger, banana from peru, a touch of more than 40 kinds.
Why choose us?
100% Fresh Guarantee
There are Also Aircraft Shipping to Hong Kong Every Week and Ship Directly after Arriving at Hong Kong, so the fruits and vegetables are 100%Fresh.
Strict Quality Monitoring
We have enriched years of excerience and questioning, It of all vegetables and vegetable products.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Spinacia oleracea L.
Other Names：Baby Spinach
Product Description：Sweet, cool in nature. It has the functions of nourishing blood and hemostasis, nourishing yin and quenching thirst, promoting intestinal laxative, relieving alcohol poisoning and heat poisoning, and promoting pancreatic secretion. Spinach has high Nutritional value. Its iron is involved in the production of red blood cells and promotes blood circulation. At the same time, it contains plant substances that help prevent high cholesterol. The large amount of vitamin C in the leaves can prevent osteoarthritis. The content of carotenoids is second only to carrots, which can not only protect eyesight, but also strengthen the defense ability of mucosal tissue against diseases.
Native to western Asia, it has a long history of cultivation. It was introduced to China from Persia in the 7th century, to Europe in the 11th century, and to the United States in the 19th century. As a result, it is widely cultivated all over the world, including all provinces in China.
Variety：Spinach is the rooted whole herb of spinach, a plant of the Chenopodiaceae family. The leaves are alternate, round, oval or arrow-shaped, and the main root is white and reddish. The common spinach in China is relatively small, and sometimes the whole tree is mixed with the root and served cold. The tender red roots and green leaves are very beautiful.
Supply Season：The main production period is from November to April of the following year, and it is available in Hong Kong throughout the year.
Storage Method：Extremely perishable and intolerant of storage. When storing, it can be placed in a perforated plastic bag or a fresh-keeping bag with the roots down and placed upright in the refrigerator for about 3 to 5 days.
#Should Be / Avoided：
Suitable: suitable for people with insufficient body fluids, thirst for drinking, gastrointestinal disorders, intestinal dryness and constipation, skin allergies, roughness, relaxation, intestinal tuberculosis, hemorrhoids, anemia, blood in the stool, cholecystitis and gallstones, measles, chickenpox, whooping cough People with diabetes and hypertension.
Avoid: Eating too much will affect the body's ability to absorb calcium. Menopausal women should eat less. Patients with nephritis and kidney stones should not eat.
Suitable for: 1. Spinach and garlic: Spinach contains vitamin B1, and eating it with garlic containing allicin can relieve fatigue and help concentration. 2. Spinach and kelp: Both spinach and kelp contain phosphorus and calcium. When eaten in moderation, it helps the body maintain calcium and phosphorus balance, and promotes and maintains the health of bones and teeth. 3. Spinach and eggs: The calcium content of spinach is higher than that of phosphorus, and the combination of eggs with higher phosphorus content than calcium has a complementary effect, which helps the body to achieve a balanced intake of calcium and phosphorus, promote and maintain Bone and tooth health. Taboo: 1. Spinach and walnuts: Spinach and walnuts are both foods with extremely high oxalate content. At the same time, eating a large amount of them will affect the intake of calcium and iron, and even cause stone symptoms or aggravate stone lesions. 2. Foods with high calcium content such as spinach, cheese or tofu: The oxalate contained in spinach will combine with the calcium of cheese or tofu to form calcium oxalate, which will hinder the body's absorption of calcium, which will lead to cramps or osteoporosis in the long run. . 3. Potassium is retained in the blood when taking the diuretics spironolactone, triamterene, and potassium supplements. It is not advisable to eat potassium-rich spinach at the same time, otherwise the accumulation of potassium in the body will be more serious, which will easily induce complications in the heart and blood pressure. 4. Spinach contains a lot of potassium oxalate. After entering the human body, the electrolyzed potassium oxalate ions will precipitate calcium ions, which will not only prevent the body from absorbing calcium, but also easily form calcium oxalate stones. Children with growing hair should not eat more. Do not eat spinach within two hours before and after taking calcium tablets, or boil the spinach first, wait for the potassium oxalate contained in the spinach to dissolve in the water, and then drain the water before eating. 5. Spinach can interfere with the absorption of vitamin C supplements. 6. Spinach will reduce the solubility of tetracycline and affect its absorption rate.
Cooking Skills：The edible parts are leaves and stems. Soak the spinach in water for about 45 minutes to dissolve the pesticides on the surface, then wash it several times with running water. Spring spinach is relatively tender and small, suitable for cold salad; while autumn spinach is thicker and more suitable for cooked food.
It can be eaten cooked or raw, and the taste varies greatly; steaming can reduce high oxalate content.
Notes：Guangzhou folks commonly call spinach "Red-billed Green Warbler".
Stir-fried spinach, its nature and taste are relatively mild, and has little effect on the food of people with gastrointestinal deficiency and cold; but it has the function of cooling and smoothing when used for cooking soup, which can relieve urination, benefit the stomach, and clear accumulated heat. People with gastrointestinal deficiency and coldness and enuresis can easily cause diarrhea and incontinence of urination, so they should be taken with caution.
The roots of spinach contain spinach saponin A and saponin B, which can regulate blood sugar to normal levels, so spinach with roots can help alleviate the condition of diabetes.
Spinach has long been thought to be super high in iron, but it's about as good as any other vegetable. Error in 1870 E. von Wolf
In a book published, a decimal point is printed as a comma, so the number is multiplied by ten.
Dish：Mustard mixed with spinach, pork liver and spinach soup, golden and silver egg spinach.
Pre -Order Once A Week. The Supply Depends On The Delivery Situation, Or It Will Be Shipped Separately.
Suggested Eating Method：
The edible site is leaves and stems. Soak the spinach in the water for about 45 minutes, dissolve the pesticide on the surface, and then wash it with flowing water several times. Spring spinach is tender and small, suitable for cold mixing; autumn spinach is thick and more suitable for cooked food.
It can be cooked and eaten raw, and the taste is very different; cooking can reduce the content of high oxalate.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.