Facts About Spinach

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  • Cooking spinach actually increases its health benefits. Just half a cup of cooked spinach will give you thrice as much nutrition as one cup of raw spinach.
  • Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties.
  • Its leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
  • Spinach is a native plant of Persia (modern day Iran). It was introduced to China in the 7th century. It was most probably brought to Europe in about the 12th century and to the US in 1806.
  • Spinach requires a soil pH of 6.0 – 6.5 and will not grow well if pH is below 6.0. Indications of possible soil pH problems include poor seed germination, yellowing and browning of the margins and tips of seedling leaves, browning of roots, and generally slow growth or death of the plants.
  • reezing spinach diminishes its health benefits. The way to get the best from the leaf is to buy it fresh and eat it the same day.
  • Spinach grows best in cool (not freezing) moist conditions, such as spring and autumn, and grows well in sandy soils.
  • Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene.
  • March 26th is National Spinach Day.
  • Spinach leaves are an excellent source of vitamin K. 100 g of fresh greens provides 402% of daily vitamin-K requirements. Vitamin K plays a vital role in strengthening the bone mass by promoting osteotrophic (bone building) activity in the bone.

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