Although cultivated widely in Spain today, spinach is thought to be native to the Persians, which quickly spread Asia by the seventh century where it is still referred to as “Persian Greens.”
Spinach is a family member of Amaranthaceae family and is a leafy green vegetable packed with phytonutrients as indicated by its dark green chlorophyll leaves.
- Is very high in vitamin A which combines with beta-carotene which helps to improve vision in the eyes and maintains healthy mucus membranes and skin. (1)
- Provides great levels of vitamin C (ascorbic acid) which helps to provide autoimmunity, synthesise collagen and supply the body with antioxidants to scavenge cancerous cells in the body. (2)
- A significant source of vitamin K which is beneficial to strengthen bones and form blood clots to heal and protect cells from being damaged. (3)
- A good source of copper and iron which is needed in the synthesis of red blood cell production so that oxygen can be adequately delivered to cells in the body, helping to prevent anaemia. (4) (5)
- A great source of calcium which work together to increase metabolic functions as well as strengthen bones and connective tissue in the body. (6)
- A wonderful supply of fibre which helps to regulate the digestive tract and cleanse the colon. (7)
- Is high in B vitaminswhich work collaboratively to ensure the healthy metabolism of fats, proteins, and carbohydrates, but these vitamins and the benefits they provide can only come from an outside source. (8)
|Spinach Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||3|
|Total Fat||0 g||1%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||4 g||1%|
|Dietary Fibre||2 g||9%|
|Vitamin A 188%||Vitamin C||47%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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