Spinach: the benefits and harms of a green product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Raw spinach contains a lot of useful trace elements and vitamins that are necessary for the human body. A modern plant has up to two dozen varieties, and the beneficial properties do not decrease at all with the breeding of hybrids. Let's take a closer look at all the advantages and disadvantages of using this green product.

Good qualities

Spinach, the benefits and harms of which have been known for a long time, is actively growing in our region. Quite often it can be found in summer cottages or gardens. Spinach is planted to add to salads or to stew with meat. This green product contains various mineral s alts, trace elements and vitamins. Here are some of them:

• vitamins PP, C, A, group B;
• vitamin D2 (great for preventing rickets);
• protein (the content of this substance in spinach is so high that only green peas can compare with it);
• a huge amount of iodine, which is simply necessary for the body to prevent aging and notonly.

Another great quality of spinach is the preservation of all elements during cooking, which is very important for those who do not eat fresh greens.

Plant Abilities

Spinach, the benefits and harms of which have long been known to man, has the following properties:

• increases hemoglobin in the blood due to the high content of iron s alts in the product;
• protects the body from various infections;
• replenishes most vitamins, which is very important in springtime;
• helps prevent hypertension, strengthens blood vessels;
• prevents retinal detachment and preserves vision;
• normalizes the work of the pancreas and has a mild laxative effect, cleansing the intestines;
• slows down cell aging;
• often recommend spinach to children diagnosed with rickets;
• another wonderful property of this green plant is a calming and relaxing effect that allows you to relieve irritability and normalize sleep.

Negative qualities: spinach

The benefits and harms of this product are unequal. It is safe to say that in fact the plant has no negative effects on the body. However, it should be remembered that the use of old leaves in food can lead to negative reactions. This is because they accumulate oxalic acid over time, which can affect organs such as the kidneys and liver. It helps to minimize the influence of this componentheat treatment of spinach with the addition of cream or milk to the dish. If the prepared product is stored for several days, nitrogenous s alts begin to accumulate in it, which also negatively affect the body. Try to cook spinach at one time. There is another disadvantage, however for some this is an advantage. Greens weaken, but at the same time cleanse the intestines, so only those who decide to lose weight eat large quantities of spinach.

Recipe: Egg Spinach

Greens carefully sorted out and washed. Put it in a saucepan and pour some hot water (no more than a glass). Boil over low heat for 10 minutes, then wipe through a sieve together with the released liquid. Prepare the sauce by toasting a spoonful of flour with butter and then boiling it with a glass of milk and s alt. Add sugar and some nutmeg. The dish is served as follows: croutons or toast are placed along the edges of the plate, a green mixture is laid out in the middle, and a boiled egg is decorated on top. Everything is ready.

Conclusion

In this article, we examined a plant such as spinach. The benefits and harms of this product are very relative, because if for one the laxative effect is harmful, then for another it can be extremely useful.