25 Amazing and Interesting Facts about Spinach | Amazing Facts 4U
- The name “Spinach” is derived from the word ispanai meaning green hand. In Latin, it became spanachia which eventually evolved into the present word.
- Spinach is a flowering plant that belongs to the family Amaranthaceae. It originated in Persia.
- Spinach is a native plant of Persia (modern-day Iran). It was introduced to China in the 7th century. It was most probably brought to Europe in about the 12th century and to the US in 1806.
- Due to its origin, spinach is known as “Persian Green” in China.
- Spinach grows on the sandy soil in moist and cool areas.
- Spinach has thin, flexible stem that can reach one feet in height. Spinach ia an annual plant, which mean that it completes its life cycle in one year.
- Leaves are edible part of spinach. They are oval in shape and alternately arranged on the stem. Biggest leaves are located on the base, and smallest on the top of the plant.
- Spinach develops small yellow-green flowers. Each plant produces either male (stamens) or female (pistil) reproductive organs. Flowers are pollinated by wind. Spinach produces dry, lumpy fruit gathered in clusters that contain few seeds.
- There are many varieties of spinach, though they mostly fall into 3 distinct groups: Savoy (Dark green, crinkly and curly leaves), Flat/smooth leaf spinach and Semi-savoy (Hybrid variety with slightly crinkled leaves).
- Spinach is excellent source of vitamin A, K, E and vitamins of the B group. It is also high in dietary fiber.
- Spinach is enriched with vitamin C which works as antioxidant properties. It gives a protection status again infection causing elements. It also reduces oxygen derived free radicals which causes many diseases.
- This vegetable also rich in mineral compounds which include potassium, manganese, magnesium, copper, calcium and zinc. Potassium protects heart, manganese and copper are antioxidant that protect from diseases. Copper produces red blood cells and zinc helps in growth and development, digestion and nucleic acid synthesis.
- Spinach contains high content of flavonoid compounds that possesses anti-inflammatory and anticancer properties.
- Among the World’s Healthiest vegetables, spinach comes out at the top for nutrient richness. Besides vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) like carrot.
- Spinach facilitates removal of the excess water from the body (diuretic) and emptying of bowels (laxative).
- Spinach is rich in folic acid. Eating spinach is therefore good for pregnant women.
- Spinach contains oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C.
- The power of oxalic acid can also be reduced by boiling the spinach leaves for at least two minutes. Excessive oxalic acid congestion may lead to kidney stones.
- Freezing spinach diminishes its health benefits. The way to get the best from the leaf is to buy it fresh and eat it the same day.
- China produces nearly 19 million tons or 85% of globally consumed spinach. California produces 75 % of the fresh spinach grown in the United States.
- Alma, Arkansas (Population 4,700), holds an annual spinach festival each April. Alma proclaims itself to be the “spinach capital of the world”, a title also claimed by Crystal City, Texas.
- Green pigments extracted from spinach were used in painting during the medieval times.
- Just half a cup of raw spinach counts as 1 of the 5 servings of fruits and vegetables you should eat a day. A cup of cooked spinach contains only 40 calories and gives you a full stomach.
- The bounty of vitamins and minerals in spinach can bring you quick relief from dry, itchy skin and lavish you with a radiant complexion. Regular consumption of fresh, organic spinach juice has been shown to improve skin health dramatically.
- Amazingly the iron content of spinach was grossly overstated for over 50 years by Dr. Emil von Wolff when the scientist misplaced a decimal point to its rightful place as the true iron content of spinach.
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