• Excellent source of vitamin K. • Great source of Vitamin A • Good source of manganese, folate, and vitamin C • Source of Iron, Magnesium and Potassium In animal studies, researchers have found that spinach may help protect the brain from oxidative stress and may reduce the effects of age-related related declines in brain function. Research indicates that eating a spinach rich diet significantly improved learning capacity and motor skills in adults. Choosing & Storing: Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as it will not keep very well. Tips for Preparing Spinach: Spinach should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Cut away any overly thick stems to ensure for more even cooking. Spinach can be quick boiled for one minute.

Boiling will help to reduce the amount of oxalic acids found in spinach, resulting in a sweeter taste. Add layers of steamed spinach to your next lasagna recipe. Toss steamed spinach with pressed garlic, fresh lemon juice and olive oil. Sprinkle with a little Parmesan cheese. Replace spinach for basil in pesto recipes and make spinach pesto. Spinach salads are a classic easy and delicious meal or side dish. footer.php Quality and Variety At Produce Depot we take pride in providing our customers with the freshest fruit and vegetables available. We're in the market every day buying only the best produce to make sure our customers get the best quality and variety. Store Hours Popular Indian Spinach Recipes | Vahrehvah article Popular Indian Spinach Recipes Every thing about Popular Indian Spinach Recipes | Vahrehvah : Spinach with Sesame Seeds Spinach , reminds every kid or person of the famous cartoon ‘Popeye’, the sailor man known for his obsession for spinach. It’s very popular as the cartoon is shown eating spinach and get strong. Infants are advised to be fed with spinach which is rich in protein , vitamins, minerals and phytonutrients.

These will result in proportionate development in their growing stages. Spinach is popularly known as palak (Hindi) in most parts of India. Spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest and has the best flavor. Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as Swiss chard and beets and has the scientific name, Spinacia oleracea. It shares a similar taste profile with these two other vegetables , having the bitterness of beet greens and the slightly salty flavor of Swiss chard. Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food. Popeye the sailor popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads , while its flavor becomes more acidic and robust when it is cooked. There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture.

Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. Spinach is said to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables . It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine." Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well.

Recent research has shown that spinach leaves that look fully alive and vital has greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive. Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. Popeye was not the only believer in the plentiful benefits of spinach. Nutritionists and dieticians, and increasingly the medical profession as a whole have come to understand that spinach truly is one of the healthiest foods you can eat. A daily spinach recipe in your diet is a vital part of your ongoing health and vitality. A variety of dishes can be prepared with this amazing green like the palak dal (spinach with lentils), Palak paneer (spinach with cottage cheese), Khatti palak chutney chukka koora and palak curry and many more. Spinach is low in calories, yet extremely high in vitamins , minerals and other phytonutrients (natural plant chemicals with human nutritional value.).

It is readily accessible to all, available almost everywhere in the world today as a whole food, rather than only as a processed supplement, and is a low priced vegetable that everyone can afford - or even grow spinach in your own back yard. Spinach is versatile and can be eaten cooked as a vegetable, raw in salads (a superior alternative to low nutrient iceberg lettuce) and in many other recipe forms. Spinach is a versatile leafy vegetable that can be used in preparing vegetarian and non-vegetarian dishes. Below are some of my popular and favourite Indian spinach recipes: Spinach and Corn Fritters are amazing snack that taste extremely tasty. Corn and spinach mixed with some garlicky and nutmeg flavours combined together with spices and deep fried until done. Mushroom Spinach Parcels These golden puffed and flaky parcels with their belly of flavoursome mushrooms, creamily salty and mineral-esque spinach satisfy even the canine tooth of a carnivore. I practically inhaled two within minutes. Simple yet suitably satisfying. Corn Spinach Cheese Toast , a toast using corn and spinach is an excellent snack. Palak Puri Palak puri is made by mixing wheat flour with pureed spinach and other spices.

It is best enjoyed hot with mango chutney and chili pickle. Huzooro Wale Palak Paneer This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor. The paneer in this recipe has been fried to add some extra flavor. Palak Paneer Spinach cooked with Indian cheese. Palak Paneer is a popular vegetarian delicacy made of spinach and paneer (a non melting Indian cheese) cooked in a saucy tomato and onion gravy with aromatic Indian spices. It is a special dish in Aloo Palak Biryani is one of the Indian style biryani, definitely say that aloo palak is our all time favorite and this pulao was one of the best and better way to feeding children. Palak Dal Lentils cooked with spinach. Palak dal tastes awesome with the warm spicy flavor of the creamy lentils and spinach. Aloo Palak – Spinach Potato Curry Potato & Spinach curry, popularly known as Aloo Palak is a classic Punjabi dish prepared with potatoes and spinach, always the part of North Indian menu .

Crispy Spinach Fry palak Pakoda are a delicious and crispy fritters prepared with spinach leaves coated with spicy chick pea flour. Oily Spinach Potatoes Aloo Palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas. Spinach Mustard Greens This is a extremely healthy and nutritious dish made with a combination of spinach and mustard greens cooked with flavourful spices. Tastes good with roti, chapatti, rice etc. Palak Rajma Masala Palak rajma Masala is a popular north Indian curry prepared with red kidney beans and spinach. Palak rajma masala is aromatic and flavorful , healthy with thick delicious gravy. Palak Moong Dal Fry Moong Dal with Spinach is a very nutritious and healthy recipe. It not only makes the dal interesting, but also increases it nutritional value. This is more like stir fry than a liquid dal and it is not fried too much, like the stir fried spinach mung dal, which is also a very common dish in many houses in south India.

Do try these delectable and appetizing health and nutritious recipes and encourage kids eating greens everyday. You get hold of some of your favourite recipes, you could always reach me at my below links: A Mother's Day Dinner Idea - Spinach Risotto - Good Food Life A Mother’s Day Dinner Idea – Spinach Risotto 0 votes mother's day , Recipes , risotto , Spinach Spinach is a member of the Amaranthaceae chenopodiaceae family, cousin to chard and beets. Recognizable by its slightly bitter flavor and salty tang, spinach is excellent eaten raw when its flavor is more delicate, as it becomes more acidic and robust when cooked. When cooking spinach, lightly wilt by adding at the finish of the dish, or simmer until fully cooked and silky smooth. Spinach has a large nutritional value, especially when fresh, steamed, or quickly blanched. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. It is also famously high in iron, though its iron requires bio-available calcium to be properly absorbed.

Baby spinach is especially good for use in salads, try a a slightly sweeter dressing to bring out its more subtle side. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine.” Thinly sliced spinach gives this delicious risotto it’s green color and bright flavor. An excellent meal for a hard-working mother, pair with seared scallops to go from delicious to gourmet. 3 Tbsp extra-virgin olive oil 1/3 cup finely chopped yellow onion 3/4 lb. spinach, stemmed and thinly sliced crosswise 2 cups Arborio or Carnaroli rice 2/3 cup dry white wine 2 Tbsp unsalted butter 2 Tbsp freshly grated Parmigiano-Reggiano cheese Freshly grated nutmeg, to taste Salt and freshly ground pepper, to taste Instructions In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.

In a large, heavy saucepan over medium heat, warm the olive oil. Add onion and sauté until softened, about 3-4 minutes. Add grain to the pan and stir until well coated with oil, sauté for a few minutes to slightly cook the starch in the grain, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ½ cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end. When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately. Notes spinach - veg - produce - Wanigan Organic and Locally Grown Fruits and Vegetables cooking instructions Storage Store spinach in the vegetable crisper of your refrigerator.

You can store spinach longer if you clean it before placing it in the refrigerator. back to top ^ Origins and Culture Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine." back to top ^ Nutritional and Medicinal Properties Studies suggest that spinach may guard against cancer, reduce the risk of heart disease, protect vision, and help stave off depression.

Spinach is one of the best sources of phytochemicals called carotenoids, which help keep your immune system strong and may help prevent a variety of cancers. Spinach is an excellent source of minerals and vitamins including calcium, iron, sodium, potassium, Vitamins A, B complex, C, folic acid and B12. However, spinach contains oxalic acid, which can interfere with calcium absorption. So if you depend on leafy greens for your source of calcium, then make sure you cook your spinach, and include kale, collards, broccoli or bok choy, which are all low in oxalic acid. Cooking spinach does reduce the oxalic acid, but cooking also reduces its mineral content. back to top ^ Basic Cooking Instructions Spinach is a versatile green that is excellent eaten fresh in a salad, or cooked in soups, stews, stir-fries, pasta dishes, and casseroles. Spinach can even be juiced. Spinach is excellent combined with blander vegetables such as potatoes or zucchini and with salty or tart foods such as tamari, tomato and lemon. Spinach's subtle, assertive flavour also combines with eggs, fish and cheese. Be careful to not overcook spinach.

We don't recommend pre-cooking it for baked dishes unless the recipe has a good reason to do so. You need very little water to cook spinach as long as you stir it. Fresh spinach needs to be handled with care and washed thoroughly to remove the silt and sand that is often trapped between the leaves. Soak it in a sink of cold water, gently swishing it around to remove sand or mud. Drain and repeat until the water is clear. Don't let it soak too long or handle it roughly or you'll get dark, soggy places where the vitamins have gone. Spinach - Spinacia Oleracea Spinach Spinacia Oleracea The creators of Popeye knew what they were doing when they used Spinach as his source of strength, though canned is a poor source of Spinach.

One cup of fresh Spinach is a nutritional powerhouse containing these important vitamins and minerals: Vitamins A 4,460 IU, C 28 mg, biotin 3.5 mg, E 1.25 mg, magnesium 44 mg, manganese .42 mg, zinc 0.5 mg, Minerals: calcium 51 mg, phosphorus 28 mg, iron 1.7 mg, sodium 39 mg, potassium 259 mg. Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetable. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as �the Spanish vegetable� in England. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century.

When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as �a la Florentine.� Spinach, originally found in Eastern Europe and Asia, can now be found in every corner of the globe. It is a fleshy-leafed annual that forms a heavy rosette of broad crinkly, tender leaves, where the high content of vitamins and minerals are found. There are basically three types of Spinach based on the leaf type: the Savoy, which has crinkly leaves, the Simi-Savoy, whose leaves are not quite as crinkly, and the Flat leaf. Spinach is also considered another one of the top super foods. An excellent source of chlorophyll which is a magnesium complex created by plant photosynthesis. The chlorophyll, along with the vitamins and minerals, cleanse and build the body by stimulating and toning the liver, gall bladder, kidneys, blood and lymph systems, and the large intestine (colon).

Spinach also contains oxalic acid, which among other attributes has a mild stimulating effect on the colon�s peristaltic motion; this motion is a natural wave like motion that moves matter through the colon. This peristaltic action, which leads to bowel movements of two to three times a day, has been compromised by many people due to poor eating and bowel habits Spinach juice because of its concentration of alkaline minerals also has a strengthening effect on the teeth and gums. The juice can stop bleeding gums, pyorrhea (a mild form of scurvy), and fibroid degeneration of the pulp of the teeth. These problems originate from the use of devitalized foods, such as refined breads and cereals, sugar, rice, and other deficiency fast foods. Other medicinal uses for Spinach: Anemia, Cancer, Circulatory Weakness, Colitis, Constipation, Diabetes, Eye Disorders, Kidney Disorders, Liver Disorders, Nervous Diseases, Pyorrhea, Skin Disorders, Poor Digestion, Thyroid Gland Regulation, Arthritis, Swelling of Limbs, loss of Vigor, Rheumatism, Heart Problems.

Sources: SPINACH | Vahrehvah article Mail Every thing about SPINACH | Vahrehvah : Spinach, reminds every kid or person of the famous cartoon ‘Popeye’, the sailor man known for his obsession for spinach. It’s very popular as the cartoon is shown eating spinach and get strong. Infants are advised to be fed with spinach which is rich in protein, vitamins, minerals and phytonutrients. These will result in proportionate development in their growing stages. Spinach is popularly known as palak (Hindi) in most parts of India. Spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest and has the best flavor. Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as Swiss chard and beets and has the scientific name, Spinacia oleracea. It shares a similar taste profile with these two other vegetables, having the bitterness of beet greens and the slightly salty flavor of Swiss chard. Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food.

Popeye the sailor popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. Spinach is said to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.

Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine." Spinach stands at the top of the ranking list amongst all for the World's Healthiest vegetables for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Enjoy baby spinach in your favorite salads or make a salad made exclusively of baby spinach. Spinach is one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. We recommend boiling for just 1 minute to minimize loss of nutrients and flavor. Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well.

Recent research has shown that spinach leaves that look fully alive and vital has greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive. Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. Popeye was not the only believer in the plentiful benefits of spinach. Nutritionists and dieticians, and increasingly the medical profession as a whole have come to understand that spinach truly is one of the healthiest foods you can eat. A daily spinach recipe in your diet is a vital part of your ongoing health and vitality. A variety of dishes can be prepared with this amazing green like the palak dal (spinach with lentils), Palak paneer (spinach with cottage cheese), Khatti palak chutney chukka koora and palak curry and many more. Spinach is low in calories, yet extremely high in vitamins, minerals and other phytonutrients (natural plant chemicals with human nutritional value.).

It is readily accessible to all, available almost everywhere in the world today as a whole food, rather than only as a processed supplement, and is a low priced vegetable that everyone can afford - or even grow spinach in your own back yard. Spinach is versatile and can be eaten cooked as a vegetable, raw in salads (a superior alternative to low nutrient iceberg lettuce) and in many other recipe forms. Spinach is an excellent source of bone-healthy vitamin K, magnesium, manganese, and calcium; heart-healthy folate, potassium, and vitamin B6; energy-producing iron and vitamin B2; and free radical-scavenging vitamin A (through its concentration of beta-carotene) and vitamin C. It is a very good source of digestion-supportive dietary fiber, muscle-building protein, energy-producing phosphorus, and the antioxidants copper, zinc and vitamin E. In addition, it is a good source of anti-inflammatory omega-3 fatty acids, and heart-healthy niacin and selenium.

Spinach has a high nutritional value the % RDA for an adult per 100 gram spinach (raw): Vitamin A - 52% Folate (Vit B9) - 49% Vitamin C - 47% Vitamin E - 13% Vitamin K - 460% Calcium - 10% Iron - 22% Spinach Spinach What's New and Beneficial About Spinach Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. Recent research has shown that spinach leaves that look fully alive and vital have greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive. Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. One recent food study has shown that you don't need to worry about the overall status of antioxidants in baby spinach that has been stored and displayed in this way.

In this scientific study, the overall nutrient richness of the baby spinach when exposed to constant light was actually higher than the overall nutrient richness of baby spinach leaves kept in total darkness. The period of time in the study was 9 days, and the spinach was kept at 39°F/4°C (a temperature on the lower end of the scale for most home refrigerators). These findings are good news for anyone purchasing baby spinach in "ready-to-eat" containers. One new category of health-supportive nutrients found in spinach is called "glycoglycerolipids." Glycoclycerolipids are the main fat-related molecules in the membranes of light-sensitive organs in most plants. They're indispensable for the process of photosynthesis carried out by plants. However, recent lab research in laboratory animals has shown that glycoglycerolipids from spinach can help protect the lining of the digestive tract from damage — especially damage related to unwanted inflammation. You can expect to see more studies about this exciting new category of molecules in spinach and its potential health benefits.

In a recent study on the relationship between risk of prostate cancer and vegetable intake — including the vegetables spinach, broccoli, cauliflower, cabbage, Brussels sprouts, mustard greens, turnip greens, collards, and kale — only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer. ("Aggressive prostate cancer" was defined as stage III or IV prostate cancer with a Gleason score of at least 7. Gleason scores are based on lab studies of prostate tissue and common tumor-related patterns.) The study authors did not speculate about specific substances in spinach that may have been involved in decreased prostate cancer risk. However, we know that certain unique anti-cancer carotenoids—called epoxyxanthophylls — are plentiful in spinach, even though they may not be as effectively absorbed as other carotenoids like beta-carotene and lutein. You can count on seeing future research on neoxanthin and violaxanthin — two anti-cancer epoxyxanthophylls that are found in plentiful amounts in the leaves of spinach. WHFoods Recommendations Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness.

Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Enjoy baby spinach in your favorite salads or make a salad made exclusively of baby spinach. Spinach is one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. We recommend boiling for just 1 minute to minimize loss of nutrients and flavor. For more on the Nutrient-Rich Way of Cooking Spinach, see the How to Enjoy section below. Foods belonging to the chenopod family—including beets, chard, spinach and quinoa—continue to show an increasing number of health benefits not readily available from other food families. The red and yellow betalain pigments found in this food family, their unique epoxyxanthophyll carotenoids, and the special connection between their overall phytonutrients and our nervous system health (including our specialized nervous system organs like the eye) point to the chenopod family of foods as unique in their health value.

While we have yet to see large-scale human studies that point to a recommended minimum intake level for foods from this botanical family, we have seen data on chenopod phytonutrients, and based on this data, we recommend that you include foods from the chenopod family in your diet 1-2 times per week. In the case of a leafy food like spinach, we recommend a serving size of at least 1/2 cup, and even more beneficial, at least one full cup. Spinach, cooked pantothenic acid 5% Health Benefits We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time. Anti-Inflammatory and Anti-Cancer Benefits from Spinach Phytonutrients Even though virtually all vegetables contain a wide variety of phytonutrients—including flavonoids and carotenoids—spinach can claim a special place among vegetables in terms of its phytonutrient content. Researchers have identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents.

(Some of these substances fall into a technical category of flavonoids known as methylenedioxyflavonol glucuronides.) The anticancer properties of these spinach flavonoids have been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled laboratory studies. These spinach extracts have been shown to slow down cell division in human stomach cancer cells (gastric adenocarcinomas), and in studies on laboratory animals, to reduce skin cancers (skin papillomas). A study on adult women living in New England in the late 1980s also showed intake of spinach to be inversely related to incidence of breast cancer. Excessive inflammation, of course, typically emerges as a risk factor for increased cancer risk. (That's why many anti-inflammatory nutrients can also be shown to have anti-cancer properties.) But even when unrelated to cancer, excessive inflammation has been shown to be less likely following consumption of spinach. Particularly in the digestive tract, reduced inflammation has been associated not only with the flavonoids found in spinach, but also with its carotenoids. Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that are found in plentiful amounts in the leaves of spinach.

While these unique carotenoids may not be as readily absorbed as carotenoids like beta-carotene or lutein, they still play an important role in regulation of inflammation and are present in unusual amounts in spinach. Decreased risk of aggressive prostate cancer is one health benefit of spinach consumption that should not be overlooked when talking about the anti-cancer properties of spinach. "Aggressive prostate cancer" is defined as stage III or IV prostate cancer which carries with it a Gleason score of at least 7. (Gleason scores are prostate cancer rating measurements that require lab studies of prostate tissue and evaluation of common tumor-related patterns.) Interestingly, in a recent study that evaluated possible prostate cancer-prevention benefits from a variety of vegetables including spinach, broccoli, cauliflower, cabbage, Brussels sprouts, mustard and turnip greens, collards, and kale — only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer. Antioxidant Benefits of Spinach Most of the flavonoid and carotenoid nutrients found in spinach that provide anti-inflammatory benefits provide antioxidant benefits as well.

Given the fact that spinach is an excellent source of other antioxidant nutrients — including vitamin C, vitamin E, vitamin A (in the form of carotenoids), and manganese —as well as a very good source of the antioxidant zinc and a good source of the antioxidant selenium—it's no wonder that spinach helps lower risk of numerous health problems related to oxidative stress. Our blood vessels, for example, are especially susceptible to damage from oxidative stress, and intake of spinach has been associated with decreased risk of several blood vessel-related problems, including atherosclerosis and high blood pressure. (Interestingly, the blood pressure benefits of spinach may be related not only to its antioxidants, but also to some of its special peptides. Peptides are small pieces of protein, and researchers have discovered several peptides in spinach that can help lower blood pressure by inhibiting an enzyme called angiotensin I-converting enzyme.) Two of the carotenoids that are especially plentiful in spinach — lutein and zeaxanthin — are primary antioxidants in several regions of the eye, including the retina and the macula.

Although we haven't seen specific studies on spinach intake and prevention of eye-related problems like macular degeneration, we have seen studies showing that human blood levels of lutein can be increased by consumption of spinach in everyday amounts. We've also seen at least one group of researchers suggesting that spinach has a likely role to play in prevention of eye problems, including age-related macular degeneration. Spinach Helps You Bone Up The wealth of vitamin K provided by spinach is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Additionally, friendly bacteria in our intestines convert vitamin K1 into vitamin K2, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. All of these vitamin K-related mechanisms point to the importance of vitamin K-rich foods for bone health, and it is difficult to find vegetables that are richer in vitamin K than spinach. (On our World's Healthiest Foods list, only kale provides more micrograms of vitamin K per cup.) Spinach is also an excellent source of other bone-supportive nutrients including calcium and magnesium.

So while spinach probably won't make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways. It seems like Popeye was pretty smart after all. Description Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavor, and is most readily available. Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as Swiss chard and beets and has the scientific name, Spinacia oleracea. It shares a similar taste profile with these two other vegetables, having the bitterness of beet greens and the slightly salty flavor of Swiss chard. Popeye popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked.

There are three different types of spinach generally available. Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach is great for use in salads owing to its taste and delicate texture. History Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked.

Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine." Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach. How to Select and Store Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay. At WHFoods, we encourage the purchase of certified organically grown foods, and spinach no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including spinach. In many cases, you may be able to find a local organic grower who sells spinach but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency.

(Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown spinach is very likely to be spinach that displays the USDA organic logo. Do not wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Place in refrigerator where it will keep fresh for up to 5 days. Here is some background on why we recommend refrigerating spinach. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration. Avoid storing cooked spinach as it will not keep very well. How to Enjoy A Few Quick Serving Ideas Add layers of spinach to your next lasagna recipe. Pine nuts are a great addition to cooked spinach. Spinach salads are a classic easy and delicious meal or side dish.

WHFoods Recipes That Feature Spinach Density>=1.5 AND DRI/DV>=2.5% References Asai A, Terasaki M, Nagao A. An epoxide-furanoid rearrangement of spinach neoxanthin occurs in the gastrointestinal tract of mice and in vitro: formation and cytostatic activity of neochrome stereoisomers. J Nutr. 2004 Sep;134(9):2237-43. 2004. PMID:15333710. Asai A, Yonekura L and Nagao A. Low bioavailability of dietary epoxyxanthophylls in humans. Br J Nutr. 2008 Aug;100(2):273-277. 2008. Chung HY, Rasmussen HM, Johnson EJ. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr. 2004 Aug;134(8):1887-93. 2004. PMID:15284371.

Edenharder R, Keller G, Platt KL, Unger KK. Isolation and characterization of structurally novel antimutagenic flavonoids from spinach (Spinacia oleracea). J Agric Food Chem 2001 Jun;49(6):2767-73. 2001. PMID:12950. Gates MA, Tworoger SS, Hecht JL, De Vivo I, Rosner B, Hankinson SE. A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. Int J Cancer. 2007 Apr 30; [Epub ahead of print]. 2007. PMID:17471564. genannt Bonsmann SS, Walczyk T, Renggli S et al. Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals. Eur J Clin Nutr. 2008 Mar;62(3):336-41. Epub 2007 Apr 18. 2008.

Longnecker MP, Newcomb PA, Mittendorf R, et al. Intake of carrots, spinach, and supplements containing vitamin A in relation to risk of breast cancer. Cancer Epidemiol Biomarkers Prev 1997 Nov;6(11):887-92. 1997. PMID:12980. Lucarini M, Lanzi S, D'Evoli L et al. Intake of vitamin A and carotenoids from the Italian population--results of an Italian total diet study. Int J Vitam Nutr Res. 2006 May;76(3):103-9. 2006. Makiko I, Mutsuko T, and Takashi N. Influence of the Amount of Boiling Water on the Sensory Evaluation, Oxalic Acid and Potassium Content of Boiled Spinach. Journal of Cookery Science of Japan 2005, 38(4):343-349. 2005. Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. Polyphenols: food sources and bioavailability.

Am J Clin Nutr. 2004 May;79(5):727-47. 2004. PMID:15113710. Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS. Associations of vegetable and fruit consumption with age-related cognitive change. Neurology. 2006 Oct 24;67(8):1370-6. 2006. PMID:17060562. Okazaki K, Oka N, Shinano T et al. Differences in the metabolite profiles of spinach (Spinacia oleracea L.) leaf in different concentrations of nitrate in the culture solution. Plant Cell Physio. 2008 Feb;49(2):170-7. Epub 2007 Dec 17. 2008. Song W, Derito CM, Liu MK et al. Cellular antioxidant activity of common vegetables. J Agric Food Chem. 2010 Jun 9;58(11):6621-9. 2010.

Tang G, Qin J, Dolnikowski GG et al. Spinach or carrots can supply significant amounts of vitamin A as assessed by feeding with intrinsically deuterated vegetables. Am J Clin Nutr. 2005 Oct;82(4):821-8. 2005. Wang Y, Chang CF, Chou J, Chen HL, Deng X, Harvey BK, Cadet JL, Bickford PC. Dietary supplementation with blueberries, spinach, or spirulina reduces ischemic brain damage. Exp Neurol. 2005 May;193(1):75-84. 2005. PMID:15817266. Yang Y, Marczak ED, Yokoo M, Usui H, Yoshikawa M. Isolation and antihypertensive effect of angiotensin I-converting enzyme (ACE) inhibitory peptides from spinach Rubisco. J Agric Food Chem. Aug 13;51(17):4897-902. 2003. For education only, consult a healthcare practitioner for any health problems.

© 2001-2017 The George Mateljan Foundation, All Rights Reserved Vegetable Of The Week SPINACH | Ayesha's Kitchen Vegetable Of The Week SPINACH by Ayesha Haq in Uncategorized Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds. History Primitive forms of spinach are found in Nepal and that is probably where the plant was first domesticated. Other than the Indian subcontinent, it was unknown in the ancient world.

After the early Muslim conquests the plant spread to other areas. In 647, it was taken to China, possibly by Persians. Muslim Arabs diffused the plant westward up to Islamic Spain. By the eleventh century it was a common plant in the Muslim world. In India, in Malayalam, it is called Cheera (ചീര), in Tamil, it is called Keerai and in Marathi it is known as Palak .Paala koora in Telugu and is one among commonly consumed green vegetables. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine.” Culinary Information Iron: Spinach is known as a rich source of iron and calcium. According to the United States Department of Agriculture, a 180 gram serving of boiled spinach contains 6.43 mg of iron, whereas one 6 oz.

(170 gram) ground hamburger patty contains at most 4.42 mg. Thus spinach does contain a relatively high level of iron, compared to other vegetable and meat sources. The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. The type of iron found in spinach is non-blood (non-heme), a plant iron, which the body does not absorb as efficiently as blood (heme) iron, found in meat. The bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron. The larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body’s absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C.

However, spinach contains iron absorption inhibiting substances, including high levels of oxalate which can bind to the iron to form ferrous oxalate, which renders much of the iron in spinach unusable by the body, In addition to preventing absorption and use, high levels of oxalates remove iron from the body. But some studies have found that the addition of oxalic acid to the diet may improve iron absorption in rats over a diet with spinach with out additional oxalic acid. However, foods such as spinach that are high in oxalic acid can increase the risk of kidney stones in some people. Calcium Spinach also has a high calcium content. However, the oxalate content in spinach also binds with calcium decreasing its absorption. Calcium and zinc also limit iron absorption. The calcium in spinach is the least bioavailable of calcium sources.By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones.

Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber. Other Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate. Types Of Spinach A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions.

Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds. There are three basic types of spinach: Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets. One heirloom variety of savoy is Bloomsdale, which is somewhat resistant to bolting. Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Five Star is a widely grown variety and has good resistance to running up to seed. Production, Marketing And Storage Popeye the Sailor Man has a strong affinity for spinach, becoming physically stronger after consuming it.

This is partially due to the iron content being mistakenly reported ten times the actual value, a value that was rechecked during the 1930s, where it was revealed that the original German scientist, Dr. E. von Wolf, had misplaced a decimal point in his calculations. In truth, spinach actually has about the same iron content as a lot of other vegetables, and even less than others. Cooked broccoli and cauliflower, for example, have almost double the iron content of spinach. Spinach, along with brussels sprouts and other green vegetables, is often considered in children’s shows to be undesirable. Recipes: Map of Spinach - The Full Wiki The Full Wiki Wikipedia article: Map showing all locations mentioned on Wikipedia article: Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae . It is native to central and southwestern Asia . It is an annual plant (rarely biennial ), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions.

The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds . History Primitive forms of spinach are found in Nepal , where the plant was probably first domesticated. Other than the Indian subcontinent , it was unknown in the ancient world. After the early Muslim conquests the plant spread to other areas. In 647 A.D, it was taken to China, possibly by Persians. Muslim Arabs diffused the plant westward up to Islamic Iberia . By the eleventh century it was a common plant in the Muslim world .

In India, in Kannada , it is called Basale soppu(ಬಸಳೆ ಸೊಪ್ಪು),in Malayalam , it is called Cheera (ചീര), in Tamil , it is called Pasalai Keerai (பசலை கீரை) and in Marathi it is known as Palak (पालक), Paala koora (పాల కూర) in Telugu and is one among commonly consumed green vegetables. Spinach was the favorite vegetable of Catherine de Medici , a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine." Culinary information Nutrition Iron Spinach is considered to be a rich source of iron. For example, the United States Department of Agriculture states that a serving of boiled spinach contains of iron, whereas one ground hamburger patty contains at most .

The bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron. Thus, the iron in spinach is poorly absorbed by the body unless eaten with vitamin C. The type of iron found in spinach is non-blood (non-heme), a plant iron, which the body does not absorb as efficiently as blood (heme) iron, found in meat. The larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C. However, spinach contains iron absorption inhibiting substances, including high levels of oxalate which can bind to the iron to form ferrous oxalate, which renders much of the iron in spinach unusable by the body .

In addition to preventing absorption and use, high levels of oxalates remove iron from the body. But some studies have found that the addition of oxalic acid to the diet may improve iron absorption in rats over a diet with spinach without additional oxalic acid. However, foods such as spinach that are high in oxalic acid can increase the risk of kidney stones in some people. Calcium Spinach also has a high calcium content. However, the oxalate content in spinach also binds with calcium decreasing its absorption. Calcium and zinc also limit iron absorption. The calcium in spinach is the least bioavailable of calcium sources. By way of comparison, the body can absorb about half of the calcium present in broccoli , yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones . Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber. Other Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

It is a rich source of vitamin A (and lutein ), vitamin C , vitamin E , vitamin K , magnesium , manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid , copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate. . Types of spinach A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds. There are three basic types of spinach: Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets.

One heirloom variety of savoy is Bloomsdale, which is somewhat resistant to bolting . Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Five Star is a widely grown variety and has good resistance to running up to seed. Production, marketing and storage Spinach output in 2005 Spinach is sold loose, bunched, in prepackaged bags, canned, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage it is frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months. The Environmental Working Group reports that spinach is one of the dozen most heavily pesticide -contaminated produce products.

[25717] The most common pesticides found on spinach are Permethrin , Dimethoate , and DDT . Spinach in popular culture The cartoon character Popeye the Sailor Man is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. The BBC has reported that this portrayal is partially due to the iron content having been mistakenly being reported as ten times the actual value; a value that was rechecked during the 1930s, whereby it was revealed that the original calculations of the German scientist, Dr. E. von Wolf, contained a misplaced decimal point. Spinach, along with Brussels sprouts and other green vegetables, is often portrayed in children's shows to be undesirable. United States Driven by fresh-market use, the consumption of spinach (Spinacia oleracea) has been on the rise in the United States. Per capita use of fresh-market spinach averaged 1 kg during 2004-06, the highest since the mid-1940s. The fresh market now accounts for about three-fourths of all U.S. spinach consumed.

Much of the growth over the past decade has been due to sales of triple-washed cello-packed spinach and, more recently, baby spinach. These packaged products have been one of the fastest-growing segments of the packaged salad industry. The United States is the world’s second-largest producer of spinach, with 3 percent of world output, following China (PRC), which accounts for 85 percent of output. A cool-season crop that grows quickly and can withstand hard frosts, spinach is a native of Indian subcontinent and has been cultivated in China since at least the 7th century. Spinach use was recorded in Europe as early as the mid-13th century, with seed accompanying colonists to the New World. (12 percent), and New Jersey (3 percent) are the top producing states, with 12 other states reporting production of at least 100 acres (2002 census). Over the 2004-06 period, U.S. growers produced an average of 867 million pounds of spinach for all uses, with about three-fourths sold into the fresh-market (includes fresh-cut/processed).

According to the 2002 Census of Agriculture, spinach was grown on 1,109 U.S. farms - down 17% from 1997, but about the same number as in 1987. The farm value of U.S. spinach crops (fresh and processed) averaged $175 million during 2004-06, with fresh market spinach accounting for 94 percent. The value of fresh market spinach has more than doubled over the past decade as stronger demand has boosted production, while inflation-adjusted prices largely remained constant. California accounts for about three-fourths of the value of both the fresh and processing spinach crops. Like other cool-season leafy crops, most (about 96 percent) of the fresh spinach consumed in the United States is produced domestically. Although rising, imports (largely from Mexico ) totaled about 23 million pounds in 2004-06, compared with 3 million pounds in 1994-06.

During the last 10 years, exports (largely to Canada ) have jumped 70 percent to 47 million pounds (2004-06), with much of the growth occurring earlier this decade. Per capita spinach consumption is greatest in the Northeast and Western US. About 80 percent of fresh-market spinach is purchased at retail and consumed at home, while 91 percent of processed spinach is consumed at home. Per capita spinach use is strongest among Asians, highest among women 40 and older, and weakest among teenage girls. 2006 United States E. coli outbreak In September 2006, there was an outbreak of disease caused by the E. coli strain O157:H7 in 21 U.S. states. Over a hundred cases were reported, including five deaths. The E. coli was linked to bags of fresh spinach, after which the FDA issued a warning not to eat uncooked fresh spinach or products containing it. The U.S. Food and Drug Administration issued a press release updating the available information. According to the FDA release as on 2006-10-4, 192 cases of E.

coli O157:H7 infection have been reported to the Centers for Disease Control and Prevention (CDC) including 30 cases of Hemolytic Uremic Syndrome ; there was one death and 98 hospitalizations. The infection affected 26 states. By early 2007, there were 206 illnesses and three deaths attributed to E. coli-tainted spinach. Based on epidemiological and laboratory evidence, the FDA determined that the implicated spinach originated from an organic spinach field grown by Mission Organics and processed by Natural Selection Foods LLC of San Juan Bautista, California . The FDA speculated that the spinach had been tainted by irrigation water contaminated with wild pig feces because feral pigs were seen in the vicinity of the implicated ranch. 2007 United States salmonella outbreak On August 30, 2007, 8,000 cartons of spinach (from Metz Fresh, a King City -based grower and shipper, Salinas Valley , California ) were recalled after salmonella was discovered upon routine test. Consumer advocates and some lawmakers complained it exposed big gaps in food safety, even if 90% of suspect vegetable didn’t reach the shelves.

Other species called spinach The name spinach has been applied to a number of leaf vegetables, both related and unrelated to spinach: Related species Chard (Beta vulgaris, Amaranthaceae ), also known as spinach beet, silverbeet or perpetual spinach. Orache (Atriplex species, Amaranthaceae), also called "French spinach" or "mountain spinach". Good King Henry (Chenopodium bonus-henricus, Amaranthaceae) and other Chenopodium species, also called "Lincolnshire spinach". In Indonesia, the word bayam is applied both to certain species of amaranth commonly eaten as a leafy vegetable, and to spinach, which is rarely seen, only in certain supermarkets but well known from Popeye cartoons. Unrelated species

Question: What was the favourite vegetable of Catherine de Medici, who, when she left Florence to marry the king of France, brought her own cooks, who could prepare it in the ways that she especially liked?
Answer: Spinach