Spinach is a vegetable that has large, dark green leaves that are edible. It can be eaten raw, cooked or even fried.
There are two types of spinach, those that are grown in summer, with smooth seeds and little resistance to frost, and those that are grown in winter, spiny seeds, very resistant to frost and usually with more lobed leaves. This allows us to have spinach throughout the year.
Today we want to share with you the benefits of this plant so used in the gastronomic world.
- It is rich in fiber. It has vitamins A, B1, B2, C and K. It also contains calcium, phosphorus, iron, folic acid, magnesium and zinc. It has beta carotene, with a powerful antioxidant activity.
- It is very good to lose weight as it produces satiety and only provides 16 calories per 100 grams.
- It is one of the most outstanding anticancer foods, because of the large amount of beta-carotene it has.
- It is highly recommended to consume during pregnancy, because zinc is involved in the formation of bones, and folic acid prevents defects in the spine and malformations in the fetus.
- Promote the functioning of the immune system.
- It helps in the control of diabetes as it contains an antioxidant known as alpha-lipoic acid, which increases insulin sensitivity.
- It is highly recommended in case of anemia due to its contribution in iron that improves absorption with vitamin C.
- It contains lutein and zeaxanthin, substances that improve vision and prevent blindness.
- Eating it raw or cooked helps reduce constipation.
- It contains a lot of vitamin A, which is necessary for the production of sebum that keeps the hair hydrated and also for the growth of all body tissues.
- It is also excellent skin rejuvenators due to the combination of vitamins A, C, E, with great antioxidant power.
So let’s eat spinach!