Spinach

Table of contents:

Spinach
Spinach
Anonim

Read about how spinach can be used in cooking. Its beneficial properties, harm and calorie content. Video about the benefits of leaves, how to choose and how to store. Spinach is an annual herbaceous plant of the Hume family. Plant height is about 35-40 cm. The first small flowers appear in June, and spinach fruits are similar in shape to nuts.

Spinach is an early ripening plant, as the time from germination to ripeness is only one month (seeds ripen within 90 days). Pollination occurs by the wind.

Ancient Persia is considered the birthplace of this wonderful plant. On the European part, it appeared only in the Middle Ages thanks to the knights who returned from the Crusades with then unusual vegetables and plants. At that time, Spanish monks began to cultivate it. In Russia, spinach became known only two hundred years ago.

In the wild, it is found in Afghanistan, Turkmenistan and the Caucasus. Spinach is still of particular value to the inhabitants of Arab countries, where even in the absence of a fresh plant, dishes are sprinkled with dried leaves.

How to choose and store spinach?

When buying leaves, pay attention to their freshness. They should not show dark spots. If, when pressed, they no longer crunch, and are not bright green in color, then such spinach has already lost its beneficial properties. Even long-term storage under appropriate conditions does not affect the quality of the product in the best way, so use a fresher one. By the way, leaves are subject to quick deterioration, in particular lethargy, than spinach with a root.

It is best to store spinach in the refrigerator in a glass of water, just like any other herb. But this plant “lives” at home less than dill and parsley. Try not to store it for more than 2 days.

Spinach composition: vitamins and calories

Calorie content of spinach, the composition of vitamins
Calorie content of spinach, the composition of vitamins

The leaves contain vitamins P, B6, B2, B1, C, A, D, PP, E, fiber, trace elements and proteins. The greatest value of spinach is due to the content of iron in large quantities - 2, 7 mg, magnesium - 79 mg, calcium - 99 mg, and potassium - 558 mg. Calorie content of spinach per 100 g - 23 kcal (97 kJ):

  • Proteins - 2, 9 g
  • Fat - 0.4 g
  • Carbohydrates - 3.6 g
  • Water - 91, 4

The benefits of spinach

Spinach is especially beneficial for people with iodine deficiency. In terms of protein content in leaves, spinach is ahead only of beans and peas. With regular use of this plant in food, the development of malignant tumors and anemia can be prevented.

Benefits of spinach, beneficial properties
Benefits of spinach, beneficial properties

Due to its high fiber content and low calorie content, spinach's health benefits are recommended for those looking to lose weight. It easily removes constipation and improves intestinal motility. Due to the coarse fiber and fiber that swell rather than be digested, spinach can literally cleanse the intestines.

It is advisable to use this useful product in the diet for diseases of the nervous system, anemia, exhaustion, hypertension, gastritis, diabetes mellitus, enterocolitis. It is characterized by mild laxative, tonic, anti-inflammatory and diuretic properties. Spinach is extremely useful for recovery from serious illnesses.

Due to the presence of vitamin E, it is also useful for beauty. So, with regular use of food, teeth will be strong, hair - lush, and skin - young and elastic. The leaves are rich in iron, which prevents the development of cellulite. Video about the beneficial properties of spinach:

Spinach harm and contraindications

Spinach can be harmful in certain cases. It is undesirable to use it for people with gall, kidney and urolithiasis (contains oxalic acid).

Not everyone also knows that sometimes leaves can cause allergies. When a plant is grown, it is capable of absorbing many of the pesticides with which it is treated. Spinach is contraindicated in case of disorders of water-salt metabolism. People with gout should not add it too often to salads and other dishes due to the presence of purines in the composition. And the last thing - it is advisable to combine spinach with meat so that the iron and proteins contained in it are only beneficial. Eat young leaves fresh in salads, sauces, and soups, while coarser and older spinach leaves are best served with stew, sauté, or steam.

Video recipe - baked spinach with egg:

What else can you cook?

Bon appetit and be healthy!

Recommended: