Spinach

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Description

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

The possible health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health, as well as supplying minerals and vitamins that can provide a range of different

Furthermore, Spinach has been used by various cultures throughout history, notably in Mediterranean, Middle-Eastern, and South-East-Asian cuisines. It can be incorporated quite easily into any diet, as it is cheap and easy to prepare.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels.

There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes.

Nutrition Facts

The nutrition facts for 3.5 ounces (100 grams) of raw spinach are :

  • Calories: 23
  • Water: 91%
  • Protein: 2.9 grams
  • Carbs: 3.6 grams
  • Sugar: 0.4 grams
  • Fiber: 2.2 grams
  • Fat: 0.4 grams

Carbs

Most of the carbs in spinach consist of fiber, which is incredibly healthy.

Spinach also contains small amounts of sugar, mostly in the form of glucose and fructose .

Fiber

Spinach is high in insoluble fiber, which may boost your health in several ways

It adds bulk to stool as food passes through your digestive system. This may help prevent constipation.

Fast facts on spinach

  • According to the United States Department of Agriculture (USDA), a 100-gram serving of spinach contains 28.1 milligrams of vitamin C, 34 percent of the daily recommendation.
  • Different types include savoy spinach, flat spinach, and semi-savoy spinach.
  • Spinach can be added as an ingredient to many dishes and either cooked or served raw.

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Sources: https://www.healthline.com/nutrition/foods/spinach#nutrients, https://www.medicalnewstoday.com/articles/270609

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