Spinach is an edible flowering plant set in the family Amaranthaceae. It’s scientifically called Spinacia oleracea. It’s an annual plant reaching a length of 30 cm. The plant is rarely biennial. In the temperate areas the plant could even survive in the wintertime. They are 2-30 cm long and 1-15cm wide. The larger leaves are found in the bottom of the plant while little leaves are found around the flowering area. The flowers are inconspicuous, yellow-green and 3-4 millimeters in diameter. They grow into a tiny, hard, dry, lumpy fruit bunch which steps 5-10 mm.
The term spinach comes from an Arabic word. Spinach is of substantial importance from nutritional viewpoint. It’s full of antioxidants especially if fresh, steamed or quickly boiled. It’s a potent source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. A present study has indicated that spinach also contains opioid peptides known as rubiscolins. Polyglutamyl folate is a very important component of cells and spinach is a rich source of folic acid. Boiling the spinach leaves reduces folate content but microwaving doesn’t impact the folate content.
Spinach alongside other green leafy vegetables is regarded as a fantastic source of iron. According to an estimate of United States Department of Agriculture 180 g of boiled spinach comprises 6.43 milligrams of iron, whereas a 170 g ground hamburger patty contains at most 4.42 mg. The bioavailability of iron depends upon its absorption that’s affected by a range of factors. Each of the iron present in vegetables, grains and three-fifth of the animal foods comprises non-heme iron. The iron is consumed unless and until absorbed by a supply of vitamin C. spinach comprises iron absorption inhibiting factors together with high levels of oxalate which creates ferrous oxalate upon binding with iron. This form is unstable and can not be consumed in body.
Calcium in spinach is bioavailable of calcium sources. There are three forms of spinach available commercially. These are savoy, semi-savoy and smooth or flat leaf spinach. Savoy spinach has dark green, crinky and curled leaves. It’s marketed in new bunches. They’re resistant to bolting. The smooth or flat leaf spinach bears smooth leaves and it’s not hard to clean this variety when compared with savoy variety. It has the exact same texture like that of the savoy spinach and is a lot easier to be cleaned out. It’s developed for fresh and processed foods. Spinach is sold in loose, bunched, prepackaged bags, canned or frozen forms. Fresh spinach loses much of its nutrient value after being shops in fridge for few days. A lot of the folate and carotenoid content of spinach becomes lost upon storage. The cartoon character Popeye the Sailor Man is depicted as having a strong affinity for lettuce, getting physically stronger after swallowing it.