Spinach, either eaten raw or cooked is an excellent source of minerals, vitamins as well as beneficial phytochemicals. Among the world’s useful vegetables, spinach lis listed among the top for its nutrient richness. The concentrated phytonutrients such as carotenoids (lutein, beta carotene and zeaxanthine) and flavonoids provide you with powerful antioxidant protection. There are three different types of Spinach – Savoy has crisp, creased curly leaves, Semi Savoy is similar in texture to Savoy, but not as crinkled in appearance.
One cup of raw spinach contains:
One cup of cooked spinach contains 839 mg of dietary potassium and 250 mg of calcium. It is also a rich source of Vitamin K, thiamine and phosphorous.
As Spinach is rich in oxalates, an anti nutrient that can cause problems in certain people suffering from kidney problems. As it is high in oxalate, but low in calcium, it may lead to the problems associated with calcium deficiency.For those who are taking blood thinners, it is recommended not to start suddenly vegetables containing vitamin K, as it plays major role in blood clotting.