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Spinach Vegetable

Spinach is a very resourceful vegetable and can be eaten raw or cooked. It is available fresh, frozen or canned. Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa.

 

It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.

 

The possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

 

Spinach is high in vitamin A, which is necessary for sebum production to keep hair moisturized.

 

Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair.

 

Spinach and other leafy greens high in vitamin C are imperative for the building and maintenance of collagen, which provides structure to skin and hair.

 

Spinach is high in fiber and water content, both of which help to prevent constipation and promote a healthy digestive tract.

 

Spinach is loaded with flavonoids which act as antioxidants, protecting the body from free radicals.

 

Researchers have discovered at least 13 different flavonoids compounds that act as anti-cancer substances.

 

The various nutrients offer much in the way of disease protection. Studies have shown that consumption of green leafy vegetables such as spinach may slow the age-related decline in brain function.

 

Vitamin K is a crucial component of the process called carboxylation, which produces the matrix Gla protein that directly prevents calcium from forming in tissue.

 

Eating one cup of spinach contributes to this process that fights atherosclerosis, cardiovascular disease and stroke.

 

Spinach contains a high amount of oxalate. Individuals with a history of oxalate containing kidney stones should avoid over consumption.

 

Spinach also contains high levels of oxalic acid, which in excess can inhibit the absorption of other important nutrients such as calcium.

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