Transcript Spinach nutrition facts

INFORMATION ABOUT SPINACH
Spinach nutrition facts:Spinach (Spinacia oleracea) is one of wonderful green-leafy vegetable often recognized as one of
the functional foodsfor its wholesome nutritional, antioxidants and anti-cancer composition. Its tender, crispy,
dark-green leaves are one of the favorite ingredients of chefs all around the planet.
Botanically, it belongs to the Amaranthaceae family, and its scientific name: Spinacia oleracea.
Spinacia plant grows to about 1 foot in height. Although it can be grown year round, its fresh greens are best
available soon after the winter season from March through May in the Northern hemisphere, and from
September until November in the South of the equatorial line.
Health benefits of Spinach:•Spinach is store house for many phyto-nutrients that have health promotional and disease prevention
properties.
•Very low in calories and fats (100 g of raw leaves provide just 23 calories). Its leaves hold good amount of
soluble dietary fiber and no wonder green spinach is one of the finest vegetable sources recommended in
cholesterol controlling and weight reduction programs by dieticians!
•Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest among green leafy
vegetables. Iron is an important trace element required by the human body for red blood cell production and
as a co-factor for oxidation-reduction enzyme, cytochrome-oxidase during the cellular metabolism.
•Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid
poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together, these compounds help
act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play
a healing role in aging and various disease processes.
After using Sartaj Gypsum Benefits:- After using Sartaj Gypsum Production of Land &
Product Quality of Product will be Automatically will be improved because it is the First
ISI Marked Gypsum Company .See the Result in front of Your Eyes.
•In addition, vitamin A is required for maintaining healthy mucus membranes and skin and is essential for
normal eye-sight. Consumption of natural vegetables and fruits rich in vitamin A and flavonoids also known
to help the body protect from lung and oral cavity cancers.
•Spinach leaves are an excellent source of vitamin K. 100 g of fresh greens provides 402% of daily vitaminK requirements. Vitamin K plays a vital role in strengthening the bone mass by promoting osteotrophic (bone
building) activity in the bone. Additionally, it also has established role in patients with Alzheimer's disease by
limiting neuronal damage in the brain.
•This green leafy vegetable also contains good amounts of many B-complex vitamins such as vitaminB6(pyridoxine), thiamin (vitamin B-1), riboflavin, folates and niacin. Folates help prevent neural tube
defects in the offspring.
•100 g of farm fresh spinach has 47% of daily recommended levels of vitamin C. Vitamin C is a powerful
antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygenfree radicals.
•Its leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc.
Potassium is an important component of cell and body fluids that helps controlling heart rate and blood
pressure. Manganese and copper are used by the body as a co-factor for the antioxidant enzyme, superoxide
dismutase. Copper is required in the production of red blood cells. Zinc is a co-factor for many enzymes that
regulate growth and development, sperm generation, digestion and nucleic acid synthesis.
It’s wiser to choose tender baby spinach leaves. The larger the leaves, the more mature they are and more
likely to be tough or stringy. Also, spinach leaves that are placed under direct light in the stores have been
found to contain more nutrients than those stored in darkness.
· Cooking spinach actually increases its health benefits! Just half a cup of cooked spinach will give you
thrice as much nutrition as one cup of raw spinach. That’s because the body cannot completely break down
the nutrients in raw spinach for its use.
· As an exception to the advice above, research studies show that taking spinach in juice form is actually the
healthiest way to consume it. Blend spinach with other vegetables or fruits to create a delicious glass of juice,
or try a green smoothie.
· There’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An
easy way to solve this problem is to pair spinach with a food high in vitamin C. Mandarin oranges and
cantaloupes spring to mind here. Another way to reduce the power of oxalic acid is to boil the spinach leaves
for at least two minutes.
· Freezing spinach diminishes its health benefits. The way to get the best from the leaf is to buy it fresh and
eat it the same day.
· Do place spinach on your ‘organic shopping’ list, because the leaf tends to be sprayed heavily with
pesticides that don’t come off with normal washing.
· Everyone talks about the benefits of spinach in nourishing the eyes and building bones. What few know is
that it also very good for digestion. Spinach eases constipation and protects the mucus lining of the stomach,
so that you stay free of ulcers. It also flushes out toxins from the colon.
· Another lesser known benefit of spinach is its role in skin care. The bounty of vitamins and minerals in
spinach can bring you quick relief from dry, itchy skin and lavish you with a radiant complexion. Regular
consumption of fresh, organic spinach juice has been shown to improve skin health dramatically.