SPINACH  

Benefits:

• Excellent source of cancer-fighting antioxidant vitamins.
• Good source of folic acid and useful source of calcium, potassium and iron.

Drawbacks:

• Oxalic acid in spinach limits absorption of calcium and iron, and can encourage kidney stone formation in susceptible people.

Although spinach is not as rich in iron as it is wildly believed to be, it remains one of the most nutritious vegetables, especially when eaten raw. It is an exceptionally good source of beta carotene and provides vitamins C and E, all of which are antioxidants that protect against cancer, strokes and heart disease. The specific carotene’s that it contains are thought to help prevent deterioration of the centre of the retina, a common cause of blindness in the elderly. Spinach is also a valuable source of folic acid, and a useful source of calcium and potassium, as well as iron. Unfortunately, it’s high level of oxalic acid bond with both calcium and iron and hamper the body's absorption of these vital minerals. Eating spinach with vegetables high in vitamin C (such as potatoes) will maximise the amounts of iron absorbed from it.

Return To The Following Index Pages:

1. Fruit
2. Vegetables
3. Herbs & Spices
4. Vitamins & Minerals