Core Viewpoint - Spinach is a nutritious vegetable that can be consumed in various ways, but there are many misconceptions about its health effects and compatibility with other foods [2][3][12]. Group 1: Misconceptions about Spinach - The belief that spinach cannot be eaten with tofu due to the risk of kidney stones is unfounded; proper cooking methods can mitigate this risk [3][4]. - Spinach is considered a poor source of iron despite its iron content, as the absorption rate is low compared to animal sources [12][13]. Group 2: Nutritional Content and Health Benefits - Spinach contains high levels of dietary fiber, vitamins C and K, potassium, magnesium, folate, and carotenoids, making it a valuable addition to the diet [1]. - The purine content in spinach is low, allowing gout patients to consume it in moderation after proper preparation [6][8][10]. Group 3: Proper Preparation and Consumption - To reduce oxalic acid content, spinach should be blanched in boiling water for at least one minute, which can remove up to 58.9% of oxalic acid [5][17]. - It is recommended to consume around 200 grams of spinach daily as part of a balanced diet, ensuring a variety of vegetables are included [20].