Food of the Week: Spinach

This little leaf often comes out on top in lists of superfoods due to it’s nutrition density.

There are three types of spinach (savoy, semi-savoy and smooth leaf) which all come from the same family as beets and quinoa.

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Why is spinach so great? Reason number one… it’s high iron content. Great for veggies and vegan. Iron is vital for production of healthy blood cells and transporting oxygen around the body.

It’s also a great source of vitamin A, vitamin C, vitamin E, super high in the antioxidants forms of beta-carotene, lutein, and zeaxanthin. Awesome for fighting the oxidative stress our body goes under, as well as being a really effective anti-inflammatory agent. Fantastic for digestion. Spinach is also rich in vitamin K, vitamin B2 and folic acid as well as being a good source of manganese and magnesium. Super green or what? 🙂

Although rich in calcium, spinach is also high in oxalate which prevents us absorbing it, unlike from dairy which we take on easily. Combat this with vitamin C… squeeze lemon over the leaves to majorly increase calcium absorption! Take that oxalic acid!

Cooking spinach makes it easier for the body to absorb the various nutrients and vitamins, so don’t be shy… steam and wilt away! Try to use all the water released from cooking as its super nutritious… don’t tip away the benefits 🙂

Loaded in potassium, one cup of cooked spinach has more than double the potassium of a banana.

This leafy lovely can play a great role in managing diabetes, helping to control blood glucose. How? It’s all down to the antioxidant known as alpha-lipoic acid which lowers blood glucose. Awesome 🙂

How to eat it?

Use as a base in salads.

Stir into soups, stew and curries just before serving. Let the heat wilt the leaves down.

Add a handful to eggs whilst scrambling them with lots of salt and pepper, go wild and add a little feta.

Freeze, and add into smoothies.

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