Summary
Spinach is a dark leafy green that is power packed with vitamins and nutrients. To gain the full value of its nutrients, eat spinach fresh, steamed or quickly boiled. Spinach is an excellent source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, foliate, iron, calcium, zinc, and omega-3 fatty acids, to name a few. This makes spinach a great source to support digestive health and reduce fatigue.
One cup of fresh spinach contains about 42 calories, 5 grams of protein and 4 grams of fiber. Spinach also contains Lutein. Lutein is a compound that helps prevent eye related diseases such as cataracts and macular degeneration.
Description
Medicinal Parts
The medicinal parts are the leaves.
Leaves, Stem, and Root
Spinach is an annual plant that can be planted at various times during the vegetation period to guarantee a year-round supply. The stems may grow up to 1 m or more and are erect. The leaves are ovate to deltoid-hastate, entire, or dentate. When the plant ripens, the bracteoles are almost orbicular-obovate, usually wider than long. They often have a divergent spine at the apex.
Habitat
The plant probably originated in Iran and is cultivated worldwide today.
Production
Spinach consists of the fresh or dried leaf of Spinacia oleracea.
Actions & Pharmacology
Compounds
Triterpene saponins: including among others spinach saponins A and B
Oxalic acid (in young leaves 6-8%, in older leaves up to 16%)
Histamine (up to 140 mg/100 g fresh weight)
Flavonoids: including among others patuletin, spinacetin, spinatoside
Chlorophyll (0.3-1.0%)
Vitamins: including among others ascorbic acid (vitamin C, 40-155 mg/100 g)
Nitrates (depending on the fertilizer, 0.3-0.6%)
Effects
No information is available.
Indications & Usage
Unproven Uses
Spinach preparations are used for ailments and complaints of the gastrointestinal tract, to stimulate growth in children, as an appetite stimulant, for fatigue and for supporting convalescence.
Precautions & Adverse Reactions
General
No health hazards or side effects are known in conjunction with the proper administration of designated therapeutic dosages. The relatively high nitrate content makes it advisable to forgo consuming spinach as a foodstuff too often. Circumstances that lead to reduction (e.g., leaving spinach standing at room temperature) should also be avoided to prevent nitrite formation. In addition, the oxalate content of spinach could reduce calcium resorption.
Pediatric Use
Infants should not receive spinach as a foodstuff until after their fourth month (danger of methemoglobin formation through nitrites).
Dosage
No information is available.
