SPINACH

Contrary to popular belief,
spinach doesn’t contain as
much iron as originally
thought but, nevertheless, it
has many excellent health
benefits.

Researchers have found many flavonoid compounds in spinach act as antioxidants and fight against stomach, skin, breast, prostate, and other cancers. Spinach is also extremely high in carotenes, which protect eyesight. It is also particularly rich in vitamin K, which helps to boost bone strength and may help prevent osteoporosis. In addition, spinach also contains peptides, which are aspects of protein that have been shown to lower blood pressure, and its relatively high vitamin E content may help protect the brain from cognitive decline as we age.

  • Flavonoid and carotene content protects against many cancers.
  • Vitamin C, folate, and carotene content helps maintain artery health and prevent atherosclerosis.
  • Helps keep eyes healthy.
  • Vitamin K content boosts bone density.

Practical tips:
Avoid buying spinach with any yellowing leaves. The carotenes in spinach are better absorbed when the leaves are cooked rather than eaten raw, and also if eaten with a little oil. Steaming or stir-frying retains the most antioxidants. To cook, simply wash the leaves and cook in only the water still clinging to the leaves, stirring if necessary.
DID YOU KNOW?
Researchers found that feeding aging laboratory animals spinach-rich diets significantly improved both their learning capacity and motor skills.

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