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Spinach is a member of the Chenopodiaceae family, which also includes beets, chard and quinoa. They all have a touch of bitterness that characterizes them. Although some people hate it, spinach is excellent for your health. Indeed, they are a real source of micronutrients. There are many vitamins (B9, B6, K and E), minerals, as well as antioxidants. In addition, they are very low in calories: 25 kcal per 100 g.

Canned, frozen or fresh, it is possible to eat spinach all year round. And so much the better! These have many health benefits. In particular, they help take care of your eyesight by reducing the risk of macular degeneration and cataracts.

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They also help take care of heart health. Spinach, like beets, is rich in nitrates, which help improve blood circulation and lower pressure by relaxing blood vessels. Lower blood pressure reduces the risk of stroke and heart disease.

Finally, spinach is excellent for taking care of bone health. They are in fact a source of vitamin K, magnesium, calcium and phosphorus, beneficial for bones.

But to benefit from all these benefits, a question arises: should you eat spinach cooked or raw?

Dietitian and nutritionist Nmami Agarwal advises against consuming raw spinach in a video posted on Instagram. According to her, these contain oxalic acid, a molecule likely to disrupt the proper assimilation of iron and calcium by the body. These minerals, if not properly absorbed, could crystallize to form kidney stones.

The healthiest way, according to the specialist, to eat spinach is to choose steam cooking. Avoid the pan: the heat could cause a loss of nutrients. Gentler cooking would preserve all the nutrients, while reducing the amount of oxalic acid.


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