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Spinach

In season Autumn Winter

Food Description:

Spinach is marketed as English spinach although it can also be confused with Silverbeet (see separate listing).
Popeye was said to get his strength from spinach because of its high level of iron, which is needed to take oxygen to muscles. Spinach is not actually a great source of iron as its iron content is bound up with oxalic acid which can't be used by the body. It does have many other health benefits and is delicious. English spinach has bright green, thick, soft, oval to arrow-shaped leaves and green stems, both of which are eaten.

General Information:

Category: Vegetable
To Buy: Buy in bunches or loose as salad greens. Look for bright green fresh leaves that are not wilting.
To Store: Remove the string from the bunch and refrigerate in a plastic bag in the crisper for up to 3 days. Never wash before storing.
Tips and Tricks: Wash bunches of spinach thoroughly before cooking. Fill a basin with cold water and drop the leaves in, gently swilling the water around with your hands. Repeat a couple of times. Dry in a salad spinner before cooking.

Nutrition (0.5 Cup):

Weight (grams): 72.5
Carbohydrates, g: 4.1
Protein (g): 2.2
Saturated Fat, g : 0.0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Energy (kJ): 93
Fibre, g:
Fat (g): 0.3
Monosaturated Fat , g: 0.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Vitamin K: Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is involved in creating the important prothrombin, which is the precursor to thrombin - a very important factor in blood clotting. It is also involved in bone formation and repair. In the intestines it also assists in converting glucose to glycogen, this can then be stored in the liver. There are some indications that Vitamin K may decrease the incidence or severity of osteoporosis and slow bone loss. Contraindications: Be careful not to take too much Vitamin K in the last stages of pregnancy, since it could be toxic for the baby.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural

Cooking:

Cooking Tips: Steam or cook in a pan with sufficient water to just cover it. Cook until it's completely wilted. Drain any extra moisture from it by rolling it in a sushi mat or pressing it firmly through a sieve with a wooden spoon.

Benefits the Following Health Conditions:*

Anaemia
High Blood Cholesterol
Low Energy
Osteoporosis
 Eye Problems
High Blood Pressure
Malnutrition
Premature Aging

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.