Contents
History of spinach
Spinach is a green herbaceous plant that reaches maturity in just a month. Contrary to popular belief, spinach is actually a leafy vegetable, not a green.
Persia is considered the birthplace of spinach, where it was first specially bred. The plant came to Europe in the Middle Ages, and in Our Country they began to actively use spinach not so long ago – only two hundred years ago. In the wild, the plant is found in the Caucasus, Afghanistan and Turkmenistan. In Arab countries, spinach is as important a crop as we have cabbage, it is eaten very often and in any form.
Spinach juice is used as a food coloring, added to creams, ice cream, dumpling dough and even pasta.
Many learned about spinach from the American cartoon about the sailor Popeye. The protagonist ate canned spinach in all difficult situations and was immediately charged with strength and gained superpowers. Thanks to this kind of advertising, this vegetable has become incredibly popular in the United States and spinach producers even erected a monument to Papaya.
Benefits of spinach
Spinach is considered very nutritious, which is quite surprising compared to the usual greens. The point is the high content of protein – more of it only in young peas and beans. Such vegetable protein is easily digested and saturates for a long time.
Spinach holds the record for potassium, iron and manganese content. It is recommended for people with anemia and in the recovery period after illness. Spinach has a slight anti-inflammatory, laxative and diuretic effect, due to which it is effective for edema.
There is also a lot of iodine in spinach, which is useful for residents of areas with insufficient iodized water and food. The inclusion of spinach in the diet can make up for the deficiency of this trace element.
The high fiber content helps to increase intestinal motility, fight constipation and speed up metabolism during weight loss. Fiber fibers swell in the intestines and cause a feeling of satiety.
– All green leaves contain chlorophyll, so spinach improves microcirculation, prevents blood and bile thickening. Spinach is very useful for pregnant women and vegetarians, explains Gastroenterologist Irina Warsawskaya.
The composition and calorie content of spinach
| Caloric content for 100 grams | 22 kcal |
| Proteins | 2,9 g |
| Fats | 0,3 g |
| Carbohydrates | 3 g |
Spinach harm
– Due to the high content of oxalic acid in the composition of the vegetable, it is forbidden to eat it for people suffering from gout and rheumatism, acute stomach ulcers. An increased amount of oxalic acid in food can also provoke an exacerbation of urolithiasis and cholelithiasis, cystitis, warns Irina Varshavskaya.
Young children are not recommended to give spinach for the same reason – it is still difficult for the baby’s intestines to cope with such food. The smallest amount of oxalic acid is in the very young leaves of the plant.
The high fiber content in spinach can cause gas and diarrhea, so it’s best to eat it in small portions. In case of problems with the thyroid gland, spinach is recommended to be eaten after consulting a specialist. The saturation of the vegetable with iodine can adversely affect the course of the disease.
The use of spinach in medicine
In medicine, spinach is often included in therapeutic diets. Due to its low calorie content and low glycemic index, spinach is recommended for diabetics and overweight people.
Spinach is especially useful for the elderly: beta-carotene and lutein in this vegetable reduce eye fatigue and can prevent dystrophy and age-related changes in the retina, as well as visual impairment from hard work at the monitor. In terms of the content of useful trace elements, spinach is second only to carrots.
Spinach juice is taken as a mild laxative that increases intestinal motility. The juice is also used for rinsing the mouth – the anti-inflammatory effect helps in the treatment of gum disease.
The use of spinach in cooking
Spinach is eaten fresh, boiled, canned and added to sauces, soups, salads, casseroles and even cocktails. Fresh spinach is most useful, and when added to hot dishes, greens are laid at the very end and stewed for a short time in order to preserve as many vitamins as possible.
Ready-made dishes with spinach are best eaten immediately and not stored for a long time, since the nitrate salts in spinach can eventually be converted into nitrogenous salts that are hazardous to health.
Spaghetti with spinach
Adding spinach will enrich the taste of the usual spaghetti. The dish is hearty and nutritious
| Macaroni (dry) | 150 g |
| Spinach | 200 g |
| drinking cream | 120 ml |
| Hard cheese) | 50 g |
| Onions | half bulbs |
| Mushrooms (such as champignons or oyster mushrooms) | 150 g |
| Pepper black ground | to taste |
| Salt | to taste |
| Butter | 1 Art. a spoon |
Wash the onion and mushrooms and cut into half rings and slices. Heat the butter in a frying pan and fry the onion and mushrooms until tender. Add chopped spinach, stir and simmer for a couple of minutes.
Then pour in the cream, salt and pepper, add the grated cheese and mix thoroughly. Cover the pan with a lid and simmer over low heat until cheese is melted.
Meanwhile, boil the spaghetti in water according to package instructions. Drain, toss spaghetti with spinach sauce before serving, or layer it on top.
Submit your signature dish recipe by email. [email protected]. Healthy Food Near Me will publish the most interesting and unusual ideas
Spinach pesto sauce
Traditionally, the sauce is made from green basil, but no less tasty and original pesto is made from spinach. You can add your favorite seasonings if you wish. They eat pesto with anything – on bread, with vegetables, add it to pasta and other dishes. The sauce will keep in a sealed glass container in the refrigerator for up to two weeks.
| Spinach | 200 g |
| Basil | 50 g |
| Garlic | 1 denticle |
| Lemon juice | 1 hours. Spoon |
| Parmesan | 20 g |
| Olive oil | 40 ml |
| Salt | to taste |
| Pepper black ground | to taste |
Wash greens and pat dry. Grind in a mortar or blender along with garlic and cheese. Then add olive oil in parts, constantly stirring the mass. At the end, salt and pepper, pour in lemon juice.
How to select and store spinach
Spinach is sold fresh and chopped frozen. When choosing fresh greens, pay attention to the elasticity of the leaves and the absence of spots and yellowness. Spinach sold by the root or in pots has a much longer shelf life than just the leaves.
Spinach should be kept in the refrigerator. It loses its beneficial properties quite quickly, but they can be preserved longer by freezing the leaves or buying an already frozen product. Cold does not affect the taste, but the texture and density of the plant will be lost. Frozen spinach can be used in casseroles, sauces, while fresh spinach can be used in salads and sandwiches.