Spinach is the "cadillac" of the vegetables; Spinach is high in organic iron and protein content and is easy to assimilate; it has up to 10 times more calcium than milk; rich is carotenoids. Spinach has the highest amount of vitamins A & B2 of any common crop and is packed with iron, calcium, and protein. Spinach is rich in carotenoid activity including beta carotene and lutein. The consumption of spinach and related vegetables may offset or delay the onset of macular degeneration. Lutein and other carotenioids may help prevent the onset of lung and prostate cancer. •
The Spinach is often used as a food, it has medicinal value. Spinach is a great source of Vitamin A, Vitamin C, Vitamin K, and folic acid. Spinach is also a good source of Chlorophyll, which is known to aid in digestion. Spinach is also rich in the carotenoids Beta-Carotene and Lutein. Spinach is a good source of the bioflavonoid Quercetin as well as giving Spinach it's anti-oxidant properties. Spinach shows promise as a cancer reducer, having been shown to slow the growth of stomach cancer and skin cancer cells, and it contains several constituents that have been shown to reduce the likelihood of colon cancer. Spinach is used to prevent the bone loss associated with osteoporosis and for its anti-inflammatory properties in easing the pain of arthritis. Spinach is good for the heart and circulatory system and has energy-boosting properties. Spinach has also been shown to improve brain function and may reduce age-related cognitive problems.
Spinach is one of the most assimiable sources of organic iron and antioxidants. Spinach has an abundance of Calcium, upto ten times more than milk. It has vitamins A, C, E, F, K, minerals, trace minerals, chlorophyll and enzymes. Spinach is a natural source of c-enzyme Q 10.
History: Spinach is a leafy green vegetable that came originally from southwestern Asia and is now grown in most parts of the world.
Technicals: Oxalic acid is destroyed when heated it transforms into oxalic acid crystals, that are harmful to the kidneys. Oxalic acid also binds to iron making it unabsorbable.
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