Spinach is often touted as being a good source of iron and calcium but, truth be told, the human body can't actually absorb most of the calcium and iron because spinach contains that binds up with minerals preventing absorption.

The correct answer is - oxalic acid.

Explanation:

Oxalic acid and phytic acid are also components found in the foods like spinach. These components of the spinach reduce the bioavailability of the calcium and iron present in these leafy food sources.

Oxalic acids inhibit the absorption of calcium by bind to minerals, calcium, or iron and make mineral oxalate, in the gut, and prevent the body from absorbing them.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

what tree

explanation: