Spinach is an annual plant with green leaves used for edible and medicinal. The plant originates from Central Asia and is grown in temperate regions and also in Israel.
The Spinach has three main varieties classified by leaf type. The taste of their leaves and nutritional composition varies with the seasons.

Eating spinach adds iron to the diet, and also has a high nutritional value and contains a high amount of vitamins, including Vitamin K, folic acid, dietary fiber, and antioxidants.

Spinach blends into our kitchens with a variety of baked goods, pies, stews and foods such as pancakes, salads, pies, quiches, and even healthy spinach smoothies.

In folk medicine spinach helps in proper digestion, good spinach for treating constipation, anti-cancer, reduces skin cancer risk, helps normal brain functions, slows down aging processes, strengthens the immune system, helps lower blood pressure and maintains bone health.

Nutrition Facts (per 100 grams)

Calories (energy) 23 Vitamin A (mcg) 469
Proteins (grams) 2.86 Folic-Vitamin B9 (mcg) 194
Carbohydrate (grams) 3.6 Vitamin C (mg) 28.1
Fats (grams) 0.39 Vitamin E (mg) 2.03
saturated fat (grams) 0.063 Vitamin K (mcg) 482.9
Cholesterol (mg) 0 Iron (mg) 2.71
Sodium (ml) 79 calcium (mg) 99
Dietary fiber (grams) 2.2  
Water (grams) 91.4  
Vitamin A (mcg) 238  
Total vitamin B (mg) 1.445  


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