This humble dark green leafy vegetable is well known for its natural antioxidant, cleansing effects and its numerous powerful anti-cancer properties.
Spinach is an annual crop native to Southeast Asia. It belongs to Amaranthaceae family…just like beets and chard.
Health benefits of spinach are much higher in raw spinach. When cooked, spinach has a slightly bitter taste of beets and slightly salty flavor of chard.
Spinach is highly endowed with numerous nutrients that promote good health; however, it contains high amount of oxalic acid which interferes with the body’s ability to absorb calcium and iron.
It isn’t that oxalic acid is not useful in our body. It’s in fact essential for normal physiological functions of the body and its rich in enzymes. But what makes spinach not to be eaten at the same time with other foods rich in calcium or iron is because oxalic acid interferes with absorption of these essential minerals.
Nutritional Benefits of Spinach
Spinach is an outstanding source of vitamins (A, C, E, K and B complex) and essential minerals like magnesium, potassium, iodine, copper, phosphorus, sodium, calcium, iron and other compounds like folate and amino acids that make it be a great addition to diet.
It’s very low in calories and fats but it’s highly rich in soluble dietary fiber no wonder it’s preferred in cutting weight and cholesterol programs.
Spinach is a wonderful addition to vegetarian recipes because it contains good amounts of essential fatty acids… omega-3 fatty acids.
It is also rich in flavonoids and other anti-oxidants that help protect against age related memory loss.