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The Goodness of Spinach

Spinach is rich in lutein and beta-carotene, two important anti oxidants and cancer fighting. This tasty leafy green vegetable is also loaded with magnesium, manganese, vitamin K and folic acid.

When you watch the cartoon series Popeye of The Sailorman, have you ever wonder what is the green leafy stuff that he always eat when he want to be strong and physically energetic? The answer for that question is spinach. Extraordinarily high in vitamin C and rich in riboflavin, one cup of spinach also contains a very high level of potassium, magnesium, folate, vitamin A, as well as thiamin, B6 and vitamins E.

The botanical name for spinach is Spinacia Oleracea and this plant belongs to the family group of Chenopodiaceae. This green leafy was firstly cultivated in the Persians, and now it is cultivated through out the world, minus of the tropics. Although spinach has been grown in China for centuries, it only reaches Europe around 1100 CE after an introduction to Spain by the Moors. During the 16th century, spinach was still a novelty to Italy, but it was becoming a favorite and established vegetable in Britain.

Spinach is rich in lutein and beta-carotene, two important anti oxidants and cancer fighting. This tasty leafy green vegetable is also loaded with magnesium, manganese, vitamin K and folic acid. Studies have shown the abundance of anti oxidants and vitamins in spinach might help decrease the risk of developing cataracts and stroke. According to scientific medical research, the tasty leafy green of spinach also promotes super-sharp eyesight. Green vegetables like spinach are particularly rich in two important antioxidants called zeaxanthin and lutein that produce important substance which scientists think helps protect the eyes against age-related muscular degeneration (AMD), which is the main leading cause of irreversible blindness in Western societies. Scientific research has shown that people who eat spinach daily are less likely to develop lung cancer.

The name of spinach is derived from old French word “Espinache”, taken from its Persian and Arabic name, “aspanakh”, and still pronounced clearly and similarly in many Latin American countries. There are four main types of spinach, which are baby, flat leaf, savoy and semi savoy. Baby spinach leaves are of the flat leaf variety and are usually longer than three inches. These sweet, tender leaves are more expensive and are sold loose rather than in bunches. All types of spinach have stalks that can be eaten and should not be wasted.

Smooth leaf spinach or also known as flat leaf spinach is unwrinkled and have spade shape leaves which is easier to clean than the curly types. The stalks of this flat leaf spinach are usually narrow shaped and truly tasty to eat, with a crunchy sweet flavor. The savoy spinach has a dark and crinkly green leaves. Some varieties of the spinach include the following.    

How to grow spinach in your home garden? Easy. Spinach prefers relatively dry condition and cool temperatures, and spinach grows best in the sandy soil. Texas and California are the two leading spinach-producing states in the country of America, and spinach crops thrive during the winter season there.

When you want to cook spinach for your dinner or lunch, you have to remember that spinach react adversely to a lot of metals. So, do remember, do not cook spinach in aluminums, do not chop spinach with a pure carbon steel blade and do not serve spinach on silvers. There are many best and creative way to cook spinach, some of the best recipe is you can try cook spinach with olive oil, garlic and freshly cracked black pepper for that tasty and healthy flavor. Another interesting way to cook spinach is you can take the wonderfully stemmed and washed fresh spinach and combine it with a fresh mushrooms and light bacon dressing with a twist of quality red wine vinegar to produce a scrumptious, healthy and delicious salads. 

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