Yes, the spinach contain iron. But just a little. On the other hand, their large dark green leaves provide a host of vitamins and minerals, as well as antioxidants particularly interesting for visual health. The latter, lutein and zeaxanthin, would help protect against macular degeneration and cataract, as they accumulate in the macula and retina, protecting them from oxidative stress. It would also be one of the vegetables with the best betaine, a nitrogenous compound beneficial for the liver, which also helps to reduce the concentration of homocysteine, an amino acid that promotes cardiovascular disease. Spinach also contains ferulic acid, an antioxidant compound that is said to protect against Colon Cancer.
Fresh, spinach leaves should be eaten as soon as possible after purchase. Not possible ? Prepare them by removing the largest stems, then melt them in a saucepan with a little water. Once drained, you can freeze them in airtight containers. As for the shoots, they can be eaten raw in salads. Walnut and hazelnut oils fit them like a glove.
Some spinach recipes:
– Spinach and cucumber gazpacho
– Lentils with spinach
– Conchiglioni stuffed with spinach and mozzarella
– Pollack with spinach and Breton seaweed
