Spinach appeared in the middle East, presumably in Persia – a long time ago, even before our era, and many centuries later, the Arabs brought it to Spain. Then they learned to grow spinach and eat it in other European countries, and after the discovery of America, it got there. Today, most people in the United States use spinach, and it has become one of the most popular vegetables in this country.
Spinach does not have a bright taste, like many other vegetables to which we are accustomed, in addition, it can not be stored for a long time, like other greens, and quickly loses its properties.
And spinach has many useful properties, and many nutrition experts consider it in this sense the first among all vegetables — at least those that grow in our latitudes.
Composition of spinach
Spinach contains proteins, carbohydrates, and even fats; organic, saturated, and unsaturated fatty acids, fiber, starch, and sugars; vitamins A, E, C, H, K, PP, a lot of B vitamins, beta-carotene; calcium, magnesium, sodium, potassium, phosphorus, iron, zinc, copper, manganese, and selenium. Spinach leaves contain a lot of protein: only legumes — young beans and green peas-contain more protein. Such important vitamins as A and C in spinach are resistant to temperature effects — they are preserved during heat treatment.
Other vegetables also contain a lot of useful substances, but such a rich composition of vitamins and minerals as in spinach is quite rare, so the benefits that this green leafy vegetable brings should not be underestimated.
Use of spinach
Spinach saturates, supplies the body with nutrients, removes toxins and toxins. Only carrots contain more carotene than spinach, and due to the relatively high iron content, spinach helps hemoglobin become more active and better supply cells with oxygen; it improves metabolism and helps the body produce energy.
Of course, with such an amazing composition, spinach is very useful not only as a dietary product, but also as a means for the prevention and treatment of many diseases. Eating spinach makes teeth and gums healthier, prevents anemia and the development of tumors, strengthens blood vessels, stimulates the pancreas and normalizes intestinal activity. The effect of spinach on tumors is so effective that doctors prescribe it as an additional diet for radiation sickness.
Spinach is very useful for pregnant women and young children, as it has almost all the necessary vitamins and many minerals. This vegetable is perfectly absorbed, because it contains substances that stimulate the activity of the salivary and pancreatic glands. With exhaustion, diseases of the nervous system, anemia, hypertension and diabetes, gastritis and enterocolitis, spinach is included in the diet as a dietary product that has a light diuretic, laxative, anti-inflammatory and tonic effect.
Useful properties of spinach
Spinach protects the mucous membranes from damage, normalizes carbohydrate metabolism, takes part in the production of important hormones for the body and helps to lose weight. For people who are often stressed at work, spinach helps restore calm and efficiency.
Spinach contains iodine, and therefore it has a beneficial effect on the thyroid gland. It is digested well and digested quickly, unlike some other green vegetables.
Spinach contains a lot of fiber and chlorophyll, so it stimulates the activity of the intestines and is a very effective remedy for constipation.
Few people know that eating spinach is very good for eye health: it contains lutein and other substances that protect nerve cells and prevent such a serious disease as retinal dystrophy. Lutein can accumulate in the eye tissues: it improves visual acuity and reduces fatigue when working at the computer.
Age-related changes in vision appear much later if a person regularly eats spinach — at least 350 g per week. This way you can maintain the health and beauty of the eyes, however, if the vision has already begun to deteriorate, it is better to try to eat 250 g of spinach a day to restore it.
The harm of spinach
Spinach has a drawback: it has a lot of oxalic acid. Spinach dishes can not be used for those who have problems with the kidneys and urinary tract: nephritis, urolithiasis, etc. Spinach is also Contraindicated for gout, rheumatism, diseases of the duodenum, liver and biliary tract.
In young leaves, oxalic acid is very small — it accumulates only in old leaves, so you should not eat overgrown spinach at all. Spinach, like other vegetables, can only be grown in places with a fairly favorable environment: where there are no roads or Railways nearby, and the plants are not subjected to chemical treatment.