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Collards|Greens|Kale|Onion|Parsley|Pepper|Spinach|Tomato

Spinach
"Spinacia oleracea"

Special points of interest:

- Belongs to the goosefoot family along with Swiss Chard and beets.

- Spinach was the first frozen vegetable to be sold.

• Spinach provides an excellent source of both Vitamin A and folacin, and a source of fibre, sulfur, potassium and Vitamin C.
• Spinach also contains beta-carotene, iron, Vitamin B6, calcium, magnesium and is a source of thiamin.
• One cup (180 g) of cooked spinach contains an amazing 147% of the Recommended Daily Intake.
• That single serving contains 47 calories and 28% of the Recommended Daily Intake of vitamin C.
• Spinach also provides folic acid, known to reduce the risk of neural of neural tube defect.

The History of Spinach

Spinach is native to Asia. It most likely originated in Persia, which is now , known today, as Iran. Here, spinach was known as "aspanakh". By the 1300's spinach had found it's way to parts of Europe and Britain. In Britain it became a popular vegetable during religious occasions, particularly during Lent. It was not until the 18th Century, however, that spinach was cultivated more intensively in England, France and the Netherlands. Later in that century spinach finally found it's way to the rest of Europe, and eventually, the Americas.

The Benefits of Spinach

Spinach is one of the vegetables with the highest amount of chlorophyll, a substance that stimulates hemoglobin and red cell production. The carotenoids and the antioxidant Vitamins of C and E found in spinach are believed to reduce the risk of cancer, heart disease, stroke and cataracts. Potassium and calcium found in spinach can help regulate your blood pressure.

Classification

Division: Magnoliophyta
Class: Magnoliopsida
Order: Caryophyllales

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