| Spinach is a nutritious dark green vegetable. It is low in | | | | with the calcium in the kidneys and form kidney stones. |
| calories and contains high amounts of minerals, | | | | Therefore, eating raw spinach on a regular basis |
| vitamins, antioxidants & flavonoids. The various | | | | increases the risk of kidney stones. |
| flavonoids in spinach protect us against cancer. The | | | | Cooking spinach breaks down the oxalates and |
| antioxidants protect against free radical damage and | | | | prevents the formation of un-absorbable mineral |
| help prevent degenerative diseases. | | | | complexes in the body. |
| Spinach contains high amounts of vitamin K along with | | | | Spinach also contains goitrogens which interfere with |
| calcium and magnesium. Vitamin K facilitates the | | | | the functioning of the thyroid gland. Therefore, people |
| absorption of calcium and helps build good bones along | | | | with thyroid problems should avoid spinach. |
| with magnesium. | | | | 1 cup cooked spinach contains: |
| Lutein, a carotenoid found in spinach protects against | | | | - 155 mg Magnesium |
| eye related diseases such as cataract and macular | | | | - 244 mg Calcium |
| degeneration. | | | | - 830 mg Potassium |
| The high amounts of iron in spinach is good for | | | | - 6.4 mg Iron |
| women, especially for menstruating women. The iron in | | | | - 17 mg Vitamin C |
| spinach is called non-heme iron. The non-heme iron is | | | | - 14700 IU Vitamin A |
| considered less bioavailable to the body as compared | | | | - 4.3 gm fiber |
| to the animal source heme iron. | | | | - 5.3 gm protein |
| Spinach contains oxalic acid, also called oxalates, which | | | | It is a good source of fiber and protein. The high fiber, |
| combines with the iron and inhibits its absorption. Oxalic | | | | vitamin C and vitamin A content of spinach provides |
| acid also binds with calcium, creating calcium oxalate | | | | good protection against colon cancer. The high protein |
| and inhibits the absorption of calcium. If there is not | | | | and low carbohydrate content makes it a good food |
| enough calcium in the diet, the oxalic acid will combine | | | | for diabetics. |