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Spinach
Scientific Name: Spinacia oleracea
Family: Chemopodiaceae
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Spinach is one of the most healthful of vegetable especially in late autumn and winter, because it has properties uncommon in other winter plants. Spinach belongs to the goosefoot family (Chenopodiaceae). It was introduced into Europe by the Moors, around A.D. 1000, and is thought to be of Persian origin. Its intensive and widespread cultivation in Europe started only after the eighteenth century, especially in the Netherlands, France, and England, and later in the rest of Europe and the Americas. Spinach is considered to be so healthful because it is very rich in vitamins: it contains a high percentage of vitamin A and of the B complex, whose components are important in the development and growth of the body, and in the prevention of beriberi and anemia. The amount of vitamin C is also high, as are vitamins E and K. It also contains potassium of oxalate and some iron. Unfortunately, the vitamins are soluble in water and fats, and are lost in cooking. For this reason it is advisable to cook greens in the shortest time possible. Although it was once thought that spinach could not be eaten raw it is now much in demand in the United States as a gourmet salad. With regard to protein content, spinach resembles cabbage, providing a fair amount of nitrogen compounds and only a negligible percentage of carbohydrates. The iron content of spinach, almost the same percentage as that found in fish and eggs, used to be considered its most valuable asset, especially as iron enters into the composition of the hemoglobin of the blood. However, recent studies have shown that it is impossible for the body to use the iron contained in spinach because it is present in a form not easily assimilated. Eating spinach is not recommended for those suffering from liver ailments or kidney stones, or uricemia, because of the oxalic acid present in the vegetable, which prevents the utilization of calcium. The calorific content of spinach is quite low and does not differ from that of other cooked greens. In the past it was given credit for its therapeutic properties: it was believed that it could cure diseases of the throat and of the respiratory system, as well as intestinal atony. But now, because of progress in the medical field, this theory has been abandoned. Today this plant is appreciated for its mineral substances which are thought to be good for convalescents. Those who have no health problems can enjoy spinach in many different ways as there are dozens of recipes for it: soufflés, soups, green lasagna, ravioli, puddings, omelets, tarts, croquettes, etc. Spinach with ricotta cheese cake is a great Italian delicacy. Recipes for spinach dishes are so numerous that it could be included in every part of a menu. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]