Strictly speaking, it belongs to the family of Chenopodiaceae, is a vegetable with edible leaves, large and short stem (also edible), and dark green. Its cultivation can be done at any time of the year and can be consumed both raw and cooked.
For the whothe content of spinach “in carbohydrates and fats is very low, and it is one of the richest foods in vegetable protein. They are a good source of fiber, which is beneficial for intestinal health.”
Regarding its vitamin content, “it has high amounts of provitamin A and vitamins C and E, all of them with antioxidant action. They are also a good source of B vitamins such as folate, B2, B6 and, to a lesser extent, B3 and B1.”
And also, in terms of its mineral content, “they have magnesium, potassium, in addition to also presenting good amounts of phosphorus and iodine, they are also rich in calcium.”
But, and pay attention to the data, not all of them are good: it also has oxalates, and that is why those people with kidney stone problems should avoid its consumption, as well as those who take anticoagulants for their dose of vitamin K2.
In this regard, it was noted that oxalates “interfere with the absorption of calcium, if for example we compare with a dairy product.”
Regarding health benefits, as it is a leafy vegetable, it is practically water, so it does not have significant calories, while it also has a high fiber content.
Therefore, “it helps in intestinal work, to prevent constipation and maintain a high level of satiety, very favorable in diet plans for weight loss.”
Also, and no less important, “it maintains balanced blood pressure, since its high content of potassium, magnesium and the low amount of sodium it contains, favor the elimination of excess fluids from our body, benefiting people suffering from hypertension” .
Source: Ambito
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