does spinach contain iron?

Answer 1

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 (slightly more when eaten raw). 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: 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).


Boiled SpinachSpinach still has a large 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 2

Spinach Iron

Answer 3

Iron In Spinach

Answer 4

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RE:
does spinach contain iron?

Answer 5

Yes, and quite a bit I understand. I know of a person that had to eliminate spinach from their diet because their system produced iron and they had to avoid foods that were high in iron and spinach was one of the foods on her list.

Answer 6

Iron and Vitamin A.

If you don't have a lot of iron in your diet, make sure you drink a LOT of water when you eat spinach or you will be painfully constipated.

Answer 7

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So far, the foods you mentioned do have a lot of iron. Try eatiing lots of wheat cereals. They are known to contain lots of iron. Keep eating lentils! One of my favorite foods! Yum! VIVA LA RAZA!

Answer 8

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bad. Some of the fruit and vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

yes it has a lot of iron it. If you have a hard time eating it try putting a little vinegar on it.

Answer 10

Kindly contact Mr.POPAYE. he is regular spinach eater.