Spinach is such a versatile vegetable. When consumed raw, it fails to have a strong taste, meaning it is easy to mix it into other foods for an extra health boost without altering the overall taste of whatever you are adding it to. It is great in smoothies, pastas, casseroles, and of course simply tossed with some oil and vinegar.
I personally consider spinach to be a superfood. It has numerous health benefits that it offers to those who ingest it, and to be honest, it tastes better than its fellow superfood Kale. I just cannot get past the spongy texture of kale. It is not pleasant.
After doing some research on this powerful veggie, an article on Mercola.com allowed me to determine three significant ways in which spinach enhances an individual’s overall health.
Firstly, spinach is loaded with essential vitamins and nutrients such as niacin, zinc, protein, calcium, iron, magnesium, potassium, and fibre. There are several other minerals and vitamins it contains, but I don’t want to overwhelm you with its impressive resume. I ensure I incorporate spinach into my morning smoothie, my sandwich at lunch, and furthermore in a salad at dinner because it contains so many of the goodness our bodies require from foods. It is a great way to get your daily greens in.
Secondly, spinach as a vegetable acts as an antioxidant for your body. Spinach contains abundant flavonoids, which are what specifically act as an antioxidant, and they ensure cholesterol does not oxide within the human body. These same antioxidants furthermore guard your body from free radicals, focusing on the digestive/colon region of the body.
Thirdly, spinach assists in reducing one’s blood pressure. Its ability to do this is a result of the countless vitamins and minerals it contains. Spinach is high in folate, and folate is beneficial to an individual’s cardiovascular functions. The magnesium present in spinach is what precisely lowers blood pressure.
It is important to be aware of the proper way to cook spinach. If you wish to ensure that the high iron levels in spinach remain in the leaves while cooking it, be sure to add vinegar or lemon juice, or something acidic, to the leaves prior to cooking them.