Spinach is a flowering, leafy green plant that was originally cultivated in southwest
Spinach does however, have a high content of calcium. The oxalate content in spinach binds with calcium decreasing its absorption. In comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Spinach does have a high nutritional value for vitamin A, C, and E as well as antioxidants. And the best way to obtain this nutrients is through eating it fresh or steamed.
Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants. It has an abundat amount of Vitamin K as well, which is important for bone mineralization. In addition, antioxidants and flavonoids have been found as cancer fighting agents in spinach.
Spinach can also help prevent colon cancer. The vitamin C and beta-carotene in spinach help to protect the colon cells from the damaging effects of free radicals. And the folate in spinach helps to prevent DNA damage and mutations in colon cells, even when they are exposed to cancer-causing chemicals. Studies show that people who eat foods high in vitamin C, beta-carotene, and/or folate are at a much lower risk of getting colon cancer than those who do not.
Spinach is also an excellent source of folate, which is needed to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules. Finally, spinach is a good source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease.
There are 3 basic types of Spinach: