Spinach - Health Benefits of Spinach
Botanical Name: Spinacia olerecea
Family Name : Chinopodi
Spinach is a leafy vegetable having broad deep green leaves. It is rated high in leafy vegetables, full of nutrition. This vegetable is a cool season annual crop which matures quickly. Spinach is rich in vitamins and minerals, particularly folate (folic acid), vitamin K, magnesium, and manganese; it also contains more protein than most vegetables.
Spinach can have either flat or slightly crinkled leaves. It is often available as baby spinach, which is especially useful for salads. Spinach can be purchased fresh, frozen, or canned. Fresh spinach is sold in bunches or already washed and sealed in plastic bags. A number of other greens that are similar to spinach are often sold in specialty stores. These include New Zealand spinach, which comes from a different plant family.
Origin and Distribution
It was originated in Arabia. It was cultivated 2000 years ago in Persia and from there it spread to Spain (its name derived from a Spanish word). It is cultivated in India on a large scale.
Properties of spinach
Diuretic, demulcent, soothing, refrigerant, mild laxative, antianaemic, ophthalmic, anti-inflammatory.
Food Value of spinach
The chemical constituents of spinach are essential amino acids, iron, vitamin A and folic acid. It is one or the cheapest vegetables which supplies the same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken.
Spinach analysis gives the following composition:
Medicinal Uses & benefits
Note: As it contains oxalic acid which is insoluble in stomach and intestine fluid, it is harmful in gravels, gout and liver disease. Therefore, it should not be used by those suffering from these diseases.
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