Spinach: A Highly Nutritious and Versatile Food for Every Meal

Spinach, the food which will forever be associated with comic strip legend Popeye the Sailorman, is actually native to southwest Asia and was first cultivated by the Persians. Spinach was also known to be grown in China in the 7^th century A.D. The Moors introduced spinach to Spain sometime in the 10^th century. In contrast to popular belief created by Dr. E von Wolf in research he conducted in 1870 spinach does not contain exorbitant amounts of iron. This notion was disproved in 1937 when researchers discovered that Dr. von Wolf’s calculations were off by one decimal point.

Spinach is, however, a rich source of vitamin A (as beta carotene), Vitamin K, Folate and Potassium, as well as, Vitamin C, Vitamin B(6) and riboflavin. The primary negative about spinach is that the oxalic acid it contains reduces iron and calcium absorption and can accelerate formation of kidney and bladder stones.

Spinach is believed to be good for such maladies as anemia, heart or kidney problems, and in improving overall vitality and debility. Research has shown that those that eat spinach daily are less likely to develop lung cancer. Spinach leaves contain oxidants and bioflavonoids that help block cancer-causing substances and processes. Of all the vegetable juices, spinach juice is said to be the most potent for prevention of cancer cell formation. And because iron is in a soluble form, any water left after cooling spinach can be consumed.

Spinach is a highly versatile food which can be cooked with eggs at breakfast, in salads or soups at lunch, and as a side with dinner entrees. No excuses for not eating your spinach.