Spinach does a body goooood. It is an extremely nutrient-rich vegetable; it packs high amounts of carotenoids, vitamin C & K, folic acid, iron, and calcium.
Cooked vs. Raw: you can consume both ways however, cooking some vegetables can actually boost their antioxidant content. Heating vegetables releases antioxidants by breaking down cell walls. Studies have found that eating cooked spinach and carrots – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.
Spinach contains several important plant compounds, including:
Lutein. This compound is linked to improved eye health.
Kaempferol. This antioxidant may decrease risk of cancer & chronic diseases.
Nitrates. Contains high amounts of nitrates which may promote heart health.
Quercetin. An antioxidant that may ward off infection & inflammation. Spinach is one of the richest dietary sources of quercetin.
Zeaxanthin. Like lutein, zeaxanthin can also improve eye health.
* People who are prone to kidney stones may want to avoid eating this leafy green – it is very high in vitamin K1, which can also be a problem for people on blood thinners. People are advised to consult with their healthcare practitioner/s before eating large amounts of spinach.
Here’s a few ways to incorporate this into your diet: