Good & Bad Food >>>


Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled, and are a bright green when young, deepening to a more intense colour when older. The bitter flavour is distinctive – you either love it or hate it – and particularly complements dairy products and eggs.

The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people.

Nutrition Facts and Analysis for Spinach

Health Benefits of Spinach:

Increased Protection from Bacterial and Viral Infections
Increased Immune Function
Reduced Cancer Risk
Reduced Risk of Colon Cancer
Protection Against Heart Disease
Slowing Aging
DNA Repair and Protection
Protection Against Dementia
Alleviation of Cardiovascular Disease
Alleviation of Hypertension (High Blood Pressure)
Promoted Eye Health
Alzheimer’s Protection
Osteoporosis Protection
Stroke Prevention
Reduced Risk of Type II Diabetes
Reduced Frequency of Migraine Headaches
Alleviation of Premenstrual Syndrome (PMS)
Antioxidant Protection
Prevention of Epileptic Seizures
Prevention of Alopecia (Spot Baldness)
Alleviation of Inflammation

The combination of vitamin K and calcium in spinach helps to prevent and fight osteoporosis.

Blog comment is closed, please comment with your facebook ID.