Spinach is rich in carotene, vitamins, calcium and other nutrients. Human hematopoietic material iron content is also more than other vegetables, for gastrointestinal disorders, constipation, gout, skin diseases, various neurological disorders, anemia does have a special therapeutic effect, the decongestant has a very good effect. Now we common spinach generally have two kinds, one is red root spinach, one is white root spinach. Red root spinach is more delicious, red root spinach stems and leaves in the cooking after still maintain a crisp texture, and eat a light sweet flavor.

Spinach can be up to 1 meter tall and is flourless. The roots are conical, reddish, less often white. The stem is erect, hollow, fragile and juicy, unbranched or with a few branches. Short petioles, small reddish roots and good dark green leaves. However, in the season, the leaves are reddish in color, indicating that they have been tempered by frost, and the taste is more soft and sweet. White root spinach is a variety grown in the spring and summer, so that because the weather is hotter, the light cycle is shorter, so the color of the leaves will be light. The red root spinach is the variety of spinach to be planted in the fall and winter seasons, because the light cycle is longer, so the color will be turquoise.

Red root spinach is an overwintering vegetable, so it is sown in the fall and can be eaten in waves before winter in the north. Then after a whole winter, it absorbs enough sunlight and nutrients, and when it warms up in the spring, spinach starts to return to green again, becoming the representative vegetable of spring. White root spinach is usually sown in the spring and summer varieties, this spinach yield is relatively high, the planting is not restricted by geographical location, the planting area is also relatively wide, and belongs to the dry season spinach, especially suitable for spring planting. Because of the shorter growth cycle of white root spinach, it is also more common in the spring.

Red root spinach is planted in the fall and winter seasons, due to the long winter light time, the absorption of nutrients so will produce red root phenomenon, so the nutritional value of red root spinach will be relatively higher. In particular, the vitamin C in it is higher than that of white root spinach. In addition, the color of the red root is actually derived from the natural pigment, beet red pigment, which is a natural antioxidant, and the nutrients in the red root are much higher than the leaves, so when we eat red root spinach, it is best not to remove the root, and keep the red root together with the dishes, not only the taste is more refreshingly sweet, but also more nutritious.