Spinach

Spinach(Spinacia oleracea) is aleafygreenflowering plantnative tocentralandWestern Asia. It is of the orderCaryophyllales, familyAmaranthaceae,subfamilyChenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage usingpreservation techniquesbycanning,freezing, ordehydration. It may be eaten cooked or raw, and the taste differs considerably; the highoxalatecontent may be reduced bysteaming.
It is anannual plant(rarelybiennial), growing as tall as 30 cm (1 ft). Spinach mayoverwinterintemperate regions. Theleavesare alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and1–15 cm (1⁄2–6 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. Theflowersare inconspicuous, yellow-green,3–4 mm (1⁄8–5⁄32in) in diameter, and mature into a small, hard, dry, lumpyfruitcluster5–10 mm (1⁄4–3⁄8in) across containing severalseeds.
In 2022, world production of spinach was 33 milliontonnes, with China alone accounting for 93% of the total.
Originally fromPersianaspānāḵ, the name enteredEuropean languagesfrommedieval Latinspinagium, which borrowed it fromArabicisbanakh.The English word "spinach" dates to the late14th centuryfrom theOld Frenchwordespinache.
Common spinach (S. oleracea) was long considered to be in the familyChenopodiaceae, but in 2003 that family was merged into the Amaranthaceae in the orderCaryophyllales.Within the familyAmaranthaceaesensu lato, Spinach belongs to the subfamilyChenopodioideae.
As opposed to mostflowering plantsused as vegetables, spinach is adioeciousplant, meaning different plants can have either female or male flowers.The flowers are small, green andwind pollinated.
Spinach is thought to have originated about 2,000 years ago inancient Persiafrom which it was introduced toIndiaand later toancient ChinaviaNepalin 647 CE as the "Persian vegetable".In 827 CE, theArabsintroduced spinach toSicily.The first written evidence of spinach in theMediterraneanwas recorded in three 10th-century works: a medical work by al-Rāzī (known asRhazesin the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in the Iberian Peninsula by the latter part of the 12th century, where Ibn al-ʻAwwām called itraʼīs al-buqūl, 'thechieftainofleafy greens'.Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.
Spinach first appeared in England and France in the14th century,  probably via Iberia, and gained common use because it appeared in early spring when fresh local vegetables were not available.Spinach is mentioned in the first known Englishcookbook, theForme of Cury(1390), where it is referred to as 'spinnedge' and 'spynoches'.DuringWorld War I, wine fortified with spinach juice was given to injuredFrench soldierswith the intent to curtail theirbleeding.
Raw spinach is 91% water, 4%carbohydrates, 3%protein, and contains negligiblefat(table). In a100-gram (3+1⁄2-ounce) reference serving providing 97 kilojoules (23 kilocalories) offood energy, spinach has a highnutritional value, especially when fresh,frozen, steamed, or quickly boiled. It is a rich source (20% or more of theDaily Value, DV) ofvitamin A,vitamin C,manganese, andfolate(31-52% DV), with an especially high content ofvitamin K(403% DV) (table). Spinach is a moderate source (10–19% of DV) of theB vitamins,riboflavinandvitamin B6,vitamin E,potassium,iron,magnesium, anddietary fiber(table).
Although spinach contains moderate amounts of iron and calcium, it also containsoxalates, which may inhibit absorption of calcium and iron in the stomach and small intestine. Cooked spinach has lower levels of oxalates, and its nutrients may be absorbed more completely.
Cooking spinach significantly decreases its vitamin C concentration, as vitamin C is degraded by heating. Folate levels may also be decreased, as folate tends to leach into cooking liquid.
Spinach is rich innitratesandnitrites, which may exceed safe levels if spinach is over-consumed.
Spinach is eaten raw, in salads, and cooked in soups, curries, or casseroles. Dishes with spinach as a main ingredient includespinach salad,spinach soup,spinach dip,saag paneer,pkhali,ispanakhi matsvnit, andspanakopita.
In classical French cuisine, a spinach-based dish may be described asà la Florentine.
In 2022, world production of spinach was 33 milliontonnes, with China alone accounting for 93% of the total.
Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it iscanned, or blanched or cooked and frozen.
Some packaged spinach is exposed to radiation to kill any harmful bacteria. TheFood and Drug Administrationapproves of irradiation of spinach leaves up to 4.0kilograys, having no or only a minor effect on nutrient content.
Spinach may be high incadmiumcontamination depending on the soil and location where the spinach is grown.
Due to spinach's high content of vitamin K, individuals taking theanticoagulantwarfarin, which acts by inhibiting vitamin K, are instructed to minimize consumption of spinach (and other dark green leafy vegetables).
The comics and cartoon characterPopeye the Sailor Manis portrayed as gaining strength by consuming canned spinach.The accompanying song lyric is: "I'm strong to the finich  [sic], 'cuz I eats me spinach."This is usually attributed to theironcontent of spinach, but in a 1932 strip, Popeye states that "spinach is full ofvitamin A" and that is what makes people strong and healthy.As it happens, spinach is not a better source of dietary iron than many other vegetables. The false idea that spinach is an especially good source of dietary iron is an academicurban legend.