Spinach is known in the world of nutrition as “power” food. It is packed to its very brim with essential nutrients. It deserved to be made the star of your daily menu. Unfortunately, kids often reduce to put it in their mouth and complain about its smell.
Eating spinach helps both children and adults in meeting their body’s daily requirement of many nutrients, including calcium, iron, folate and vitamin A.
Spinach is one of the most abundant sources of iron and calcium.
A mere 180-gram serving of boiled spinach contributes 6.43 mg of iron. This is found to be much more that victuals such as ground hamburger. However, our body poorly absorbs the iron in spinach if it is not taken along with vitamin C. Our body better absorbs the iron present in meat, compared to the rate in which it absorbs the iron in spinach.
It is advisable to take in spinach along with natural absorption enhancers such as fibrous food materials. Spinach is also found to be high in its levels of oxalate. Oxalate also lead to poor iron absorption and thereby much of the iron that reaches our body through spinach is passed out of the body, unabsorbed through urine.
Spinach is relatively high in its nutritional value, when eaten as fresh, steamed, or quickly boiled. The list of nutrients present in spinach includes vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and a host of other vital antioxidants. Recent studies indicate that inopioid peptides called rubiscolins are also found in spinach.
This green vegetable is a good source of folic acid (Vitamin B9), and it deserves mention that this vitamin was first purified from spinach. However, cooking spinach continuously for about four minutes is found to lower the volume of nutritious elements in it. That is why diet experts stand for the consumption of spinach in partly cooked form.