Spinach bunch

Spinach contains:

• Vitamins: E, A, C, B6, B2
• Minerals: very rich: iron, calcium, phosphorus, magnesium, potassium, sodium
• Others: Folic acid, beta-carotene. Proteins, carbohydrates, fiber.

Recommended for:

• Indicated for those suffering from gout, arthritis and kidney stones, thanks to folic acid.
• Anemia, thanks to its iron and calcium content.
• Cholesterol, due to its almost total absence of fats.
• Anti-carcinogenic, thanks to its vitamin A: Beta-carotene.
• For its vitamin E as one of the great antioxidant allies against cancer.
• Anti-scorbutic.
• Eyes, skin, bones, hair, immune system (Vit.A)
• Hypertension (3 tablespoons/day of spinach broth is good for hypertension)
• remineralizing.

The most important contribution of vitamins is received by eating them raw. The most tender leaves are used, so that they are more tasty. When they are cooked, vitamin C is completely lost.

100 grams of spinach contain 16 calories.

Articles of interest:

• University of Georgia .education
• University of Florida (Crop.profiles-Cooperative extensio )

There are 1,400 species of the Chenopodiaceae family and 2 varieties of spinach exist due to their cultivation and adaptation to different parts of the world: the curly-leafed and the smooth-leafed. They can also be classified by the time of the year in which they are sown.

The curly leaf variety: they are sold and consumed fresh. They are sold between autumn and spring.

The smooth leaf variety is sold and consumed frozen, all year round.

The important thing is to choose well the maturity of the same in the purchase. To know if they are very fresh, the leaves must be very green, shiny, very stiff and smooth. They should be consumed immediately. If you are going to keep them in the refrigerator for a few days, always keep them in a plastic bag with a hole in it, so that they can breathe.

It is widely consumed in homes, for its energetic value, especially for children, for the large amount of vitamins important for them.

In the last years it has been used in all the slimming diets, for its almost total absence of fats.

In the recipes, in which we take the most tender leaves in raw, they are those that contribute us more vitamins and only in raw we take the Vit.C

For the great quantity of water that contains the Spinach (80%) they are not very abundant, reason why it is necessary to calculate much quantity of it, to be able to prepare a plate of them.

Thousands of recipes exist made with spinach:

1. Spinach a la Catalana
2. Spinach in cream sauce
3. Spinach Salad

It is very important to know how to cook spinach. As we know, spinach has a very thin stalk, from which the threads must be removed and if it is too thick, it should be cut in half:

1. They should never be left to soak, they should be washed in a stream or submerged, washed and removed.
2. They should be consumed immediately, never store them in the refrigerator.
3. Never steam them, always boil them, with little water, for 3 minutes and drain them.