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Nov 11, 2019 Diet & Nutrition Samantha Mainland 110 views

I have just planted enough spinach to feed my street (seriously, the seeds were due to ‘expire’ next month so I planted them all). Some seeds have sprung, I can see the tiny leaves and I am excited to see the plants grow, mature, then end up as steamed then frozen cubes in my freezer, ready to be thrown into the next stir fry, curry, hotpot or similar. Yum.

Spinach is a staple and now is the perfect time to throw it in your garden (quickly!). Everyone should enjoy the texture, taste and health benefits.

If you have ever spoken to a nutritionist, naturopath or another health-nut you would have likely heard them recommend eating more ‘leafy greens’. Guess what, spinach is one of those powerhouse, superfood, leafy greens!

Spinach is high in carotenoids, rich in vitamin C, loaded in vitamin K1, and an excellent source of iron, vitamin B9, vitamin B6, calcium and vitamin E. Plus it is high in insoluble fibre! Not only is spinach rich in vitamins and minerals, but it helps bulk up your bowel motions to help keep you regular. Which is oh-so important on so many levels (detoxification, energy, brain clarity, etc.).

Concerned about your eyesight? Spinach is rich in zeaxanthin and lutein. Human eyes contain high quantities of these compounds, protecting your eyes from sunlight, and helping work to prevent macular degeneration and cataracts.

Worried about inflammation? Quercetin is an antioxidant that can help with infection and inflammation. Spinach is one of the richest dietary sources of quercetin.

Skin getting a bit dry? Spinach is believed to be great for skin health. The vitamin C and vitamin A quantities found in spinach is believed to be enough to help increase collagen production and increase skin moisture.

Need another reason to put spinach in your trolley (or even better, in the garden)? Didn’t think so.

Fresh spinach should be medium to dark green, crisp and fresh looking, and free of any evidence of deterioration. Store spinach in the crisper section of the fridge, being mindful to not let it sweat, or become surrounded in moisture. It is best used fresh, so try to use it within 3-5 days of purchasing or harvesting.

Wash your spinach thoroughly before adding to your cooking. Add it as one of the last ingredients (doesn’t take long to cook) and add it to just about anything.


About The Author - Samantha Mainland

Samantha is a highly educated Naturopath having graduated from both Southern Cross University with a Bachelor of Naturopathy, and University of Tasmania with a Bachelor of Medicine Management with Professional Honours in Complementary Medicine.

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