Spinach is a green, leafy vegetable that is cheap and affordable for everyone. It is a rich source of minerals, vitamins, pigments and phytonutrients. All of these together make spinach very beneficial for a number of vital processes. Due to the vast range of benefits from this vegetable, it is advisable to consume spinach on a regular basis. Spinach is a member of the Aramanthaceaefamily and its scientific name is Spinacia oleracea. One of the biggest reasons why spinach is so important and valued around the world is that it is very durable. It can even survive through the winter and be just as healthy in the spring.
Spinach is native to the Middle East, and was cultivated in Persia thousands of years ago. From there, it was brought east into China, approximately 1,500 years ago. It made its way into Europe a few hundred years later and quickly became a staple in a number of cultural cuisines. It can be eaten raw as a part of many salads, and it can also be cooked or sauteed down into a reduced form. This can be eaten as a side dish vegetable, or included in a number of recipes for soups, stews, and casseroles.
Nutritional Value of Spinach
The various health benefits of spinach are due to the presence of minerals, vitamins, pigments and phytonutrients, including potassium, manganese, zinc, magnesium, iron and calcium. Spinach is a green vegetable which has a very wide distribution. It can be grown as a back yard crop or bought from the market at affordable prices. It is a source of vitamins like folate, niacin, vitamin A, B6, C and traces of the rest of the essential vitamins. Other important elements, including thiamine and riboflavin, which are used in various reactions in our body, are also found in spinach. Spinach is also rich in pigments like beta carotene, lutein, xanthene, and chlorophyllin. The best part is that spinach has a low fat content. Spinach offers a wide range of benefits to most of our physiological processes, whether consumed in raw or cooked form.