Spinach, Our Spring Ally !
Spinach is a leafy vegetable that belongs to the Chenopodiaceae family, which also includes chard and beetroot. Traditionally, mature spinach, with its beautiful dark green leaves, is cooked, while the young, soft green shoots are eaten raw. Locally grown fresh spinach is eaten in spring, in May and June.
It contains a lot of iron, but this is difficult for the body to absorb if it is not combined with foods rich in vitamin C, such as citrus fruits or peppers.
This vegetable contains a large number of antioxidants such as beta-carotene, lutein and vitamins C and E. They are beneficial in preventing cardiovascular disease and researchers have reportedly shown that spinach has a strong ability to prevent the growth of cancer cells. Some of these antioxidants are also known to play a role in eye health.
Moreover, since spinach is practically lipid (fat) free and very low in carbohydrates and protein, spinach is as low in calories as it is high in micronutrients.
Feel like cooking spinach this weekend? Here’s some inspiration: