how is spinach good for you?

Question

How is spinach good for you because i just ate alot of and it was nasty so it better to somthing good

Answer 1

i think its good. well im guessing .. spinach has minerals and vitamins and , as we all know once all that is digested to the small intestine out bodies absorbs all thosse nutrients . so basically ..

Answer 2

Spinach has a lot of iron and fiber, and various other vitamins and minerals. If you don't like the taste of it, try mixing it with other foods. Like, take a tortilla, add the spinach as well as some tomatos and turkey, or whatever you like.

Answer 3

I was never able to eat spinach as a child but can eat it raw in salads. Also, I can eat it in the Greek "Spanokopita" (not sure of spelling) that surrounds the spinach with phyllo dough and is mixed with feta cheese, garlic and spices. Yummy. I try to get my spinach in that way because it does have lots of anti-oxidants, minerals and vitamins. Try it raw in a salad first; it definitely tastes better and is better for you.

Answer 4

Lots of iron and fiber, but overpowering in large amounts. Try adding it in small amounts to lasagna or pizza. Better yet, try a spinach salad with fresh baby spinach, croutons, and ranch dressing. Spinach dip with fresh veggies is also delicious.

Answer 5

Spinach is one of, like, the top 5 best foods for you. I know it's full of vitamins and antioxidants, help protect against heart disease and cancer and blindness. It's actually really tasty..spinach leaves in a salad.

Answer 6

Spinach is one of the best foods you can eat. It's quite high in numerous vitamins, minerals, flavonoids and carotenoids. How did you eat it? I make a big salad with spinach, red cabbage, shredded carrots, shallots and broccoli sprouts every day.

Answer 7

spinach is very rich in iron and contains antioxidants as well. very good for ur heart and blood circulation.One of the healthiest vegetables u can eat.

Answer 8

It is rich in iron. If you don't like spinach, that's ok, you can eat raisins or other iron-rich foods and/or take a multivitamin or iron supplement.

Answer 9

Nutrition
In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron. A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations as folklore might suggest.

Ultimately, the bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms. They are: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron (Williams, 1993).

This larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C. However, spinach contains high levels of oxalate. Oxalates bind to iron to form ferrous oxalate and remove iron from the body. Therefore, a diet high in oxalate (or phosphate or phytate) leads to a decrease in iron absorption.

The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to an iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

Spinach also has a high calcium content. The oxalate content in spinach binds with calcium decreasing its absorption. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones. Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber (Williams, 1993).

Spinach still has an extraordinary nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.

Answer 10

it has iron and that is good for people w/blood problems and even healthy people.