Happy National Spinach Day!
HISTORY
Spinach is thought to have originated in ancient Persia, then moved to India, Nepal, and China. It then made its way to the Arab Mediterranean.
Spinach was supposedly the favorite vegetable of Catherine de’ Medici. Dishes served on a bed of spinach are known as “Florentine”, reflecting Catherine’s birth in Florence.
NUTRITION
Spinach is low in calories and has a high nutritional value, providing us with vitamin A, vitamin C, vitamin K, magnesium, manganese, iron, folate, B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.
Abundant flavonoids in spinach act as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals, particularly in the colon. The folate in spinach is good for your healthy cardiovascular system, and magnesium helps lower high blood pressure. Studies also have shown that spinach helps maintain your vigorous brain function, memory, and mental clarity.
Spinach contains high levels of chlorophyll and health promoting carotenoids (beta carotene, lutein and zeaxanthin). These phyto chemicals have anti-inflammatory and anti-cancerous properties and are especially important for healthy eye-sight, helping to prevent macular degeneration and cataracts.
HOT TO SELECT & STORE
Fresh spinach should be medium to dark green. It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days. Do not wash spinach before storing, as the moisture will cause it to spoil, although do ensure it is washed properly before consumption as the leaves and stems may collect soil and chemicals. (Try loosely wrapping the leaves in a paper towel before putting in your plastic bag, which will wick away moisture and extend the shelf life.)
Fresh spinach loses much of its nutritional value with storage of more than a few days. For longer storage, it is blanched and frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.