Spinach is a leafy green vegetable that is a good source of nutrients and antioxidants:
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AppearanceSpinach is a flowering plant with alternate leaves that are ovate to triangular in shape. The leaves can vary in size from 1–12 in long and 0.4–5.9 in broad. The leaves at the base of the plant are larger than those higher on the flowering stem.
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TasteSpinach can be eaten raw or cooked, and the taste varies considerably. Steaming can reduce the high oxalate content.
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NutritionSpinach is rich in vitamins A, C, and K, as well as iron, fiber, and folate. It also contains magnesium, nitrates, lutein, zeaxanthin, and beta-carotene.
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VarietiesSpinach comes in many varieties, including flat or smooth leaf, savoy, semi-savoy, and baby spinach.
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OriginSpinach is native to central and Western Asia and is related to beets and quinoa.
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StorageSpinach can be stored using preservation techniques like canning, freezing, or dehydration.
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PlantingSpinach seeds can be sown in early spring until mid to late May, and again in August for fall crops.
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