Spinach

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Spinach is one of the favorite menus of people in Indonesia because it tastes fresh and rich in nutrients. But spinach also saves the potential danger to the body if it is not processed properly. Eating spinach should be done shortly after the spinach is processed into cooking and should not be more than 5 hours. Spinach after 5 hours can contain nitrates (NO3) which, if oxidized with air, will become toxic nitrites (NO2).

The toxic effects arising from spinach will have an impact on the condition of red blood cells, that is, hemoglobin will lose its ability to bind oxygen. Nitrite poison will cause shortness of breath or heavy breathing, coughing, headaches, dazed, fast heart beats, skin, nails, and lips turn blue (cyanosis), and decreased consciousness or coma

Spinach is stored for too long can also make the content of ferro (Fe + 2) can turn into ferric (Fe + 3). Gerro is iron which is beneficial for the body, while ferric is toxic. Dangers of spinach occur because of the oxidation process that occurs between air and spinach. When too much reacts with air, iron in spinach will turn into toxic compounds (oxidants) for the body. Spinach also contains nitrate compounds (NO3) which when oxidized will turn into nitrites (NO2) which are also toxic.