healthy body tips

(Spinacia oleracea)
Amaranthaceae

Originally from Persia now Iran, this green superstar features in almost every cuisine around the world. Easy to cook and incredibly versatile, spinach goes well with butter, cream and cheese and tastes delicious on its own or with pastas, quiches or stir-fries.

Buying and storing 
Spinach grows all year round, with its peak season from March to November. Choose spinach with leaves that are bright green,crisp and without slimy coating. Stems should be fairly thin as thick ones can be bitter and leathery. Store, unwashed, in an airtight bag in the fridge for up to four days.

Nutrition 
Spinach is highly nutritious and rich in antioxidants. It is an excellent source of vitamins C, E and B6, which are essential for a strong immune system, protection from free radicals and healthy blood. Spinach is also high in iron and dietary fibre.

Wash spinach thoroughly before use as it tends to collect sand and grit. Trim the roots and gently rinse under cold water.Spinach, especially baby leaves, are delicious raw or can be blanched, sauteed, stirred into soups or added to bakes.Vitamin K helps stop cuts and scrapes from bleeding too much and starts the healing process. One cup of spinach is also a source of folate, which helps the body make healthy red blood cells and lower a woman’s risk of having a child with certain birth defects.