About Spinach

January 9, 2012

About Spinach

If beet greens lost their popularity due to the widespread cultivation of spinach, it may have been because in 16th century France, Queen Catherine de’ Medici ordered it be served at all meals. In honor of the queen’s birthplace—Florence—all spinach dishes were given then descriptor “Florentine.”

There’s no arguing that this leafy green is tasty and also very good for you. It contains lots of antioxidants, and is also rich in vitamins C, E, and K, beta-carotene, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, iron, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.

Boiling or stir-frying spinach leaves tends to leach some of these nutrients, so for maximum strength absorption, eat it raw! If you tire of salads, spinach is an excellent addition to smoothies!

For spinach recipes, look under Greens.

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