SPINACH(DEHYDRATED)[SPINACIA OLERACEA]
Listing description
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable.
Detailed description
It is an annual
plant (rarely biennial)
growing to 30 cm (12 in) tall. Spinach may survive over winter in
temperate regions. The leaves are alternate, simple, ovate to triangular,
and very variable in size from about 2–30 cm (1–12 in) long and
1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant
and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green,
3–4 mm (0.1–0.2 in) in diameter, maturing into a small, hard, dry,
lumpy fruit cluster 5–10 mm (0.2–0.4 in)
across containing several seeds.
Common spinach, S.
oleracea, was long considered to be in the family Chenopodiaceae, but in 2003, that family was merged
into the family Amaranthaceae in the order Caryophyllales. Within the family Amaranthaceae sensu
lato, Spinach belongs to subfamily Chenopodioideae.
Culinary information
Nutrition
In a
100 g (3.5 oz) serving providing only 23 calories, spinach has a high
nutritional value, especially when fresh, frozen, steamed, or quickly boiled.
It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate (table).
Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.
Iron[edit]
Spinach, along with other green, leafy vegetables,[10] contains
an appreciable amount of iron attaining 21% of the Daily
Value in a
100 g (3.5 oz) amount of raw spinach (table). For example, the United States Department of
Agriculture states
that a 100 g (3.5 oz) serving of cooked spinach contains 3.57 mg of iron, whereas a 100 g
(3.5 oz) ground hamburger patty contains 2.49 mg.[10]However,
spinach contains iron absorption-inhibiting substances, including high levels
of oxalate, which
can bind to the iron to form ferrous oxalate and render much of the iron in
spinach unusable by the body.[11] In addition to preventing absorption and
use, high levels of oxalates remove iron from the body.
Calcium
Spinach also has a moderate calcium content which can be affected by oxalates,
decreasing its absorption.[11][13] The calcium in spinach is among the least
bioavailable of food calcium sources.[11][14] By way of comparison, the human body can
absorb about half of the calcium present in broccoli, yet
only around 5% of the calcium in spinach.[15]
Types of spinach
A distinction can be made between older varieties of spinach and
more modern ones. Older varieties tend to bolt too
early in warm conditions. Newer varieties tend to grow more rapidly, but have
less of an inclination to run up to seed. The older varieties have narrower
leaves and tend to have a stronger and more bitter taste. Most newer varieties
have broader leaves and round seeds.
The three basic types of spinach are:
·
'Savoy' has dark green, crinkly and curly leaves. It is the type
sold in fresh bunches in most supermarkets in the United States. One heirloom
variety of savoy is 'Bloomsdale', which is somewhat resistant to bolting. Other
common heirloom varieties are 'Merlo Nero' (a mild variety from Italy) and
'Viroflay' (a very large spinach with great yields).
·
Flat- or smooth-leaf spinach has broad, smooth leaves that are
easier to clean than 'Savoy'. This type is often grown for canned and frozen
spinach, as well as soups, baby foods, and processed foods. 'Giant Noble' is an
example variety.
·
Semi-savoy is a hybrid variety with slightly crinkled leaves. It
has the same texture as 'Savoy', but it is not as difficult to clean. It is
grown for both fresh market and processing. 'Tyee Hybrid' is a common
semi-savoy.
PRICE
$58.54/KG OR
$26.61/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
Comments
Post a Comment