If you're not adding spinach to your meals, you're missing out on one of nature's true super foods. It's a green leafy vegetable that's chock full of vitamins, minerals and plant compounds (phytochemicals). It's one of those vegetables that is always recommended for peak health. The trick is to find ways to incorporate into your cooking.
It's an excellent source of vitamin C, folate, beta carotene (which is converted into vitamin A in the body) along with some vitamin E. An average serve (35g) provides 5 mg of vitamin C, one-eighth of the recommended daily intake.
It offers many antioxidants but is one of the best sources of lutein and zeaxanthin. These two antioxidants can help protect our eyes as we age, so keeping macular degeneration at bay. I suggest eating spinach in some form - raw or cooked - at least three times a week if you have a family history of this form of blindness as a preventive for eyesight. Even if the research is not quite right, you're still adding a top food to your regular meals which can only do your health good!
Don't forget that spinach has virtually no fat and so few kilojoules/calories, you could eat as much as you wanted and not put on any weight. In an overweight sedentary world, it's one food you can happily eat MORE of!
Long famous for its high iron content (which was made famous by the cartoon Popeye), spinach's iron is unfortunately not well absorbed. It's present but doesn't get into the body in great amounts. Red meat, chicken and fish are better for absorbable iron.
One cup raw spinach leaves (weighing 35g/1oz) supplies: less than 1g protein, trace of fat, trace sugar, 0 starch, 1g dietary fibre and 22 kilojoules (5 calories)
Per 100g raw:
2 per cent protein, trace of fat, trace of sugars, 0 starch, 3 per cent dietary fibre and 63 kilojoules (15 calories)