Spinach: Difference between revisions
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[[File:Spinach.jpg|thumb|A bunch of spinach leaves.]] | [[File:Spinach.jpg|thumb|A bunch of spinach leaves.]] | ||
Spinach is a leafy green flowering plant native to Central and Western Asia. The leaves can be consumed raw or cooked; fresh or after using a set of various preservation techniques, like canning or freezing. Spinach contains | Spinach is a leafy green flowering plant native to Central and Western Asia. The leaves can be consumed raw or [[Cooking|cooked]]; fresh or after using a set of various [[Food preservation|preservation]] techniques, like [[canning]] or freezing. Spinach contains certain amounts of calcium and iron however it also contains oxalate, which may inhibit the absorption of the [[minerals]]. Cooking spinach, especially by steaming, can lower the amount of oxalate though cooking it can also lower the amounts of vitamin C as vitamin C degrades when in contact with heat. | ||
[[Category:Crops]] | [[Category:Crops]] | ||
[[Category:Food and Health]] | [[Category:Food and Health]] | ||
[[Category:Food]] | [[Category:Food]] | ||
[[Category:Stubs]] | [[Category:Stubs]] | ||
Revision as of 08:48, 10 May 2025
Spinach is a leafy green flowering plant native to Central and Western Asia. The leaves can be consumed raw or cooked; fresh or after using a set of various preservation techniques, like canning or freezing. Spinach contains certain amounts of calcium and iron however it also contains oxalate, which may inhibit the absorption of the minerals. Cooking spinach, especially by steaming, can lower the amount of oxalate though cooking it can also lower the amounts of vitamin C as vitamin C degrades when in contact with heat.