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Properties and benefits: spinach
Season: spinach
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Cook with spinach
Spinach
Spinach is a herbaceous plant from the Chenopodioideae family, which is only grown for its leaves, eaten both raw and cooked. This vegetable is green in colour and its leaves are oval-shaped and with a coarse appearance. There are currently two varieties of spinach: curled-leaf spinach and flat-leaf spinach, with flat-leaf spinach being the most widely sold and consumed.
Properties and benefits: spinach
Some benefits you didn't know about taking spinach
Spinach’s value lies in its high vitamin and mineral content. Specifically, spinach provides a large quantity of folates, vitamin C and vitamin A and, in lower quantities, vitamin E, B6 and riboflavin.
In terms of minerals, this vegetable is a source of potassium, magnesium and iron; the latter is “non-haem iron”, which is harder to absorb than the iron found in other foods, such as meat, for example.
Spinach is also a source of fibre, which favours intestinal transit.
Nutritional composition: Calories: 31 kcal, Fats: 0.3 g, Proteins: 2.6 g, Fibre: 6.3 g, Water: 89.6 g, Calcium: 90 mg, Iron: 4 mg, Magnesium: 54 mg, Phosphorus: 55 mg, Potassium: 423 mg, Vitamin A: 542 mg, Vitamin C: 30 mg, Vitamin E: 2 mg
Nutritional values
31.0
Kcal
31.0
Kj
0.0 gr
Fat
0.0 gr
CHO
2.6 gr
Protein
0.0 gr
Salt
