Nutrition specialists explained how to incorporate this vegetable into your diet to make the most of its benefits.
The spinach is one of the vegetables more complete that exist for their great contribution of vitamins, minerals and antioxidants. Due to its versatility, it can be used in a wide variety of foods, from salads to stews or green smoothies. Nutrition experts recommend consuming it frequently, but without excess.
If you eat balanced portions throughout the week, you can obtain its nutrients without affecting other body functions. Those who know the most about the subject say that the secret is in how it is prepared and combined with other foods.
spinach and guava juice.jfif
Benefit of spinach
It is considered as a “superfood“and offers multiple health benefits. It is the natural source of vitamins A, C, E and Kin addition to magnesium, iron and calciumwhich are essential to strengthen the immune system and keep both bones and muscles in good condition.
His high fiber content It helps to improve digestion and prolong the feeling of satiety, which can also help with body weight control. In any case, nutritionists say that people who take anticoagulants should pay attention to the amount of spinach they incorporate into their diet, since its protein content vitamin K may interfere with the action of certain medications.
In addition, this vegetable has oxalateswhich in large quantities can affect those who suffer from kidney stones.
How to consume spinach to take advantage of its nutrients
Specialists agree that the cooked spinach It is the best way to obtain the greatest amount of nutrients possible. When cooked, its content of beta-carotenes, thiamine, riboflavin, calcium and magnesium It becomes more usable for the body.
Boiling it lightly or steaming it helps preserve its properties without losing flavor or texture. Additionally, heat reduces the presence of oxalates, making it safer for people with kidney problems.
Another healthy option is to combine spinach with foods rich in vitamin Csuch as tomato or lemon, since this improves the absorption of vegetable iron. But eating it raw in large quantities can limit the assimilation of some minerals.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
