Did You Know: Spinach

Pretty soon our farmstand will be stocked with all those pre-summer sweet leafy greens! And don't you fret, spinach will be high on that list. This season we will be stocking two varieties, Banjo and Admiral. Each promise to be sweet, earthy, and robust, perfect for salads, side dishes, smoothies, and juicing. With all the health benefits and versatility in the kitchen, have a look below and see why Spinach is so popular. 

Banjo Spinach

Admiral Spinach

Contrary to popular belief, spinach doesn't contain as much iron as originally thought but, nevertheless it has many excellent health benefits!

Researchers have found many flavonoid compounds in spinach at as antioxidants and fight against stomach, skin, breast, prostate, and other cancers. Spinach is also extremely high and carotenes which protect eyesight. It is also particularly rich in vitamin K which helps to boost bone strength and may help prevent osteoporosis. In addition, spinach also contains peptides which are aspects of proteins that have been shown to lower blood pressure, and its relatively high vitamin E content may help protect the brain from cognitive decline as we age.

The Good Stuff:

• excellent source of fiber
• flavonoid and carotene content protects against many cancers
• vitamin C, folate, and carotene content helps maintain artery health and prevent atherosclerosis
• helps keep eyes healthy
• vitamin K content boosts bone density

Facts:

• peak season is March through May
• the greener the greens, the more nutrients, vitamins, and minerals they contain
• research has shown that a spinach rich diet improves both learning capacity and motor skills
• Tufts University found that frequent spinach eaters had a 43% lower risk of age-related macular degeneration

Tips:

• avoid buying spinach with yellowing leaves
• pack unwashed spinach bunches loosely in plastic bags and refrigerate up to 4 days
• the carotenes in spinach are better absorbed by the body when the leaves are lightly cooked rather than eating raw, light steaming or stir-frying retain most antioxidants
• simply wash the leaves and cook in only the water still clinging to the leaves, stirring if necessary

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Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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