Spinach:Spinacia oleracea Phytochemicals and Constituents.

Contents

• Basic Botanical Info of Spinach.
• Translations for: Spinach.
• Spinach Physical Characteristics and Botanical Description.
• Historical Uses of Spinach.
• Spinach Nutrition and Edible Use.
• Medicinal Uses Disclaimer of Spinach.
• Spinacia oleracea Phytochemicals and Constituents.
• How to Handle Spinach.
• Research Update:Spinacia oleracea or Spinach.

Spinach Nutrition and Edible Use.:

Nutrition information for spinachIn popular folklore, spinach is supposed to be rich in iron; in reality it has about the same iron content as any other green vegetable. However, spinach is a rich source of Vitamin A, Vitamin E and several vital antioxidants. On the negative side, spinach is also high in oxalates, which can contribute to gout.

 Spinach's iron content had been determined in 1870 by Dr. E. von Wolf but a misplaced decimal point in his publication led to a figure ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

 Spinach is the richest natural source of folic acid, and this vitamin was first purified from spinach.

 In popular folklore, spinach is supposed to be rich in iron; in reality it has about the same iron content as any other green vegetable. However, spinach is a rich source of Vitamin A, Vitamin E and several vital antioxidants. On the negative side, spinach is also high in oxalates, which can contribute to gout.

 Spinach's iron content had been determined in 1870 by Dr. E. von Wolf but a misplaced decimal point in his publication led to a figure ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

 Spinach is the richest natural source of folic acid, and this vitamin was first purified from spinach.

 In March of 2005, Penn State researchers studying spinach advised that the plant loses much of it's nutritional value with storage of more than a few days. While refrigeration slows this effect by eight days spinach will lose most of its folate and carotenoid content. This is worth considering when purchasing spinach out of season. If the product has been "in transit" (picked, cleaned, shipped and shelved) for more than one or two days it will need to be used almost immediately to have much nutritional benefit. This is in spite of the appearance of the plant which may still seem fine.


 The Nutritional Value for: spinach

 20 kcal, 2 g protein, 0.4 g fat,2 g carbohydrate, 150 mg calcium,2.8 mg iron 3.1 mg vitaminA, 11 mg vitamin, Cper 100 g serving.

 Spinach Edible Uses:Colouring; Leaves; Seed.

 Leaves - raw or cooked. Tender young leaves can be added to salads, older leaves are used as greens or added to soups etc. The leaves contain oxalic acid (6 - 8% in young leaves, 23 - 27% in the cotyledons)[218], see the notes above on toxicity. A nutritional analysis of the leaves is available.
 Seeds - raw or cooked. It can be sprouted and added to salads.
 Chlorophyll extracted from the leaves is used as an edible green dye.

 Use:Eat raw or boiled..
 Industrial Processing: Deep freezing.
 Season: November to March.
 Spinach can be eaten raw in salads or lightly cooked. It contains oxalic acid which gives it an acidic taste and it is rich in Vitamin A.

Reference:

• 1.Spinach:Spinacia oleracea Phytochemicals and Constituents.

This article written and edited via herbalist of MDidea Extracts Professional. They run a range of online descriptions about this herb,including general information related and summarized updating discoveries from findings of professional scientisits this field related.Describe style aimed to form a useful detecting literature space where the intertwined threshold and related questions raise out and visualize themselves.

♣ last edit date:22nd,Oct.2010.