Spinach stems and leaves are soft, tender, delicious and fresh, and rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. Besides fresh vegetables, it can also be dehydrated, dried and frozen.
Plant crude fiber
Spinach contains a lot of plant crude fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion. Can be used for treating hemorrhoid, chronic pancreatitis, constipation, anal fissure, etc.
carotene
carotene contained in spinach can be converted into vitamin A in human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases and promote the growth and development of children;
Carotenoids
Spinach's vision protection is mainly due to its carotenoids, which can prevent retinal damage caused by sunlight. Eating spinach 2 ~ 4 times a week can reduce the risk of retinal degeneration. The contents of protein, riboflavin, iron, phosphorus and other inorganic salts in spinach are also higher than those in many vegetables, and these ingredients have health care effects on eyes.
Calcium
Spinach is rich in carotene, vitamin C, calcium, phosphorus, a certain amount of iron, vitamin E and other beneficial components, which can supply a variety of nutrients to the human body; It contains iron, which has a good auxiliary treatment effect on iron deficiency anemia;
trace elements
the trace elements contained in spinach can promote human metabolism and improve health. Eating a lot of spinach can reduce the risk of stroke;
Insulin-like substance
Spinach leaves contain an insulin-like substance, and its function is very similar to that of insulin in mammals, so diabetics (especially type 2 diabetics) might as well eat spinach regularly to keep their blood sugar stable.
Antioxidants
Spinach contains a lot of antioxidants, which have the functions of anti-aging and promoting cell proliferation, activating brain function and enhancing youthful vitality. Spinach has a certain effect on preventing brain aging. Experimental observation proves that eating more spinach can help reduce the common memory loss of the elderly.
protein
The protein quality of spinach is higher than that of other vegetables, and it contains quite a lot of chlorophyll, especially vitamin K, which is the highest in leafy vegetables (mostly in roots). It can be used for adjuvant treatment of epistaxis and intestinal bleeding. The principle of spinach enriching blood is related to its rich carotenoids and ascorbic acid, both of which play an important role in health and enriching blood.
Folic acid
Spinach contains a very important vitamin-folic acid. Eating more spinach for pregnant women is beneficial to the development of fetal brain nerves and prevents teratogenesis.
Iron
Spinach is rich in iron, which can improve iron deficiency anemia and make people look rosy and radiant, so it is praised as a beauty product.
Vitamin B
The abundant B vitamins make it possible to prevent the occurrence of vitamin deficiency such as angular stomatitis and night blindness. In addition, spinach also contains a lot of vitamin E and selenium, which has the functions of anti-aging and promoting cell proliferation. It can not only activate brain function, but also enhance youthful vitality, which helps to prevent brain aging and prevent Alzheimer's disease.
vitamin C
the content of vitamin c in spinach is a common vegetable in Gao Qian, which can maintain normal vision of eyes and prevent night blindness.
Enzymes
Enzymes contained in spinach play a good role in the secretion function of the stomach and pancreas, and are suitable for patients with hypertension and diabetes (spinach roots are especially suitable for patients with diabetes).
magnesium
Spinach contains magnesium. If the daily intake of magnesium is less than 28 mg, people will feel tired. The function of magnesium in human body is to convert carbohydrates in muscle into usable energy, so eating spinach has a good effect of relieving fatigue and is a rare anti-sleepy vegetable in spring.