Spinach

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Spinach

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming.

Pronunciation

/spɪnɪtʃ/

Etymology

The term "spinach" is derived from the Persian word ispanai meaning 'green hand'. In Latin, it became spanachia which eventually evolved into the Old English spinach.

Nutritional Value

Spinach is known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. It is rich in iron and calcium, and is a good source of vitamin A, vitamin C, and vitamin K.

Related Terms

  • Leaf vegetable: A vegetable that is from the leaves of a plant.
  • Iron: A mineral that is crucial in the function of red blood cells.
  • Calcium: A mineral necessary for bone health.
  • Vitamin A: A vitamin that is essential for vision.
  • Vitamin C: A vitamin that is important for skin health.
  • Vitamin K: A vitamin that helps with blood clotting.

External links

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