Saturday Veg’Zoom – Spinach


Close-up of spinach plantHave you ever tried the Greek spinach pie? Well it is one of my favorite Greek foods along with many other things; it was also Pope’s favorite food: spinach (Spinacia oleracea) is native of central and southwestern Asia but today it is mainly cultivated in Europe and Noth America. The most famous in Greece is the spinach “Princess Julianna”, the short spinach and Broadleaf from Argos. The worldwide spinach production represents roughly 18.1 million tons of spinach annually where the first two producers are China (16 million tons) and America (335 mm tons)[1]. Greece produces about 56 thousand tons per year. It is quite easy to cultivate it in the garden or even on your balcony.

Spinach makes yellow-green flowers and is an annual plant, meaning you will have to plant every year in your garden to have continuously spinach. Spinach has a very high nutritional value and is extremely rich in antioxidants, especially fresh, steamed or quickly boiled. Rich in vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.


[1] The world’s top producers: Spinach, by Production (tonnes), U.N. Food and Agriculture Organization’s FAOSTAT database.

Spinach:

  • Helps the good functioning of the intestine,
  • Good against anemia.
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