Spinach is one of the healthiest ingredients to keep in your produce drawer (or freezer!)
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As far as leafy greens go, you really cant go wrong with spinach.
Here are all the healthy nutritional benefits of spinach, according to registered dietitians.
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Spinach Nutrition Facts
Spinach is packed with vital vitamins and essential minerals.
Here’s a look at what’s inside 1 cup of spinach.
Here are some of the biggest reasons to eat more spinach.
This is key for overall health, asantioxidants neutralize free radicals, she explains.
Potassium also works by balancing the bodys level of sodiumwhich, in high amounts, can increase blood pressure.
Examples ofvitamin C-rich foodsinclude lemon juice,broccoli, bell peppers, white potatoes, and tomatoes.
(Sounds like a pretty delicious salad idea!)
There are two types of fiber:soluble and insoluble, Geiger explains.
Fiber adds bulk to stool, making it easier to pass, and it potentially eases constipation and irregularity.
Enhances Vision
Contrary to popular belief, carrots arent the only vegetables that benefit your peepers.
According to Meshulam, spinach contains the antioxidants lutein and zeaxanthin, which are related tovitamin A.
Plus, spinach’s high water content helps to keep the skin hydrated.
The antioxidants protect the skin from environmental damage, ultimately leading to a healthier complexion.
Meanwhile, vitamin A helps produce sebum, which is an oil that moisturizes the scalp.
Vitamin C aids in collagen production, which strengthens the hair shafts and prevents breakage.
A simple egg and spinach omelet is a great way to get your protein and greens in the morning.
Or toss some spinach into a green smoothie for something a little lighter.
For lunch or dinner, try aspinach lasagna,spinach casserole, or a pasta dish likegnocchi with spinach.
you’ve got the option to also just toss some spinach in a salad and eat it raw.
Spinach tastes just as great uncooked as it does wilted in a warm dish.
Raw vs. Cooked Spinach
Raw and cooked spinach will have different nutrient profiles.
Magnesium also becomes more bioavailable in cooked spinach, which releases more beta-carotene.
Cooking can also reduce the levels of folate in spinach.
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