Spinach – Popeye’s Favourite Food

Spinach – Popeye’s Favourite Food

The vibrant green spinach can commonly be found in vegetable gardens. Although its season is from May to October, spinach is easy to process and freeze and can be enjoyed all year round. It’s also rich in phytochemicals, carotenoids and vitamins.

 

  • Thanks to its alkalizing effect it reduces the amount of acid in your body.
  • It contains a lot of vitamin C, B and A so it’s good to prevent arthrosis (also known as osteoarthritis) and stroke.  It also can effectively calm the nervous system. Spinach shouldn’t be cooked for long – it’s best to steam it – so that the vitamins are not lost.
  • It's rich in carotenoids, an antioxidant protecting cells from damage. It helps to prevent cancer, strengthens your eye sight and builds your immune system naturally.
  • Due to its oxalate content spinach consumption is not recommended for people suffering from kidney stones.  Although the plant’s iron content is high, oxalates inhibit the absorption of iron, which means only a small amount can be used by the body.
  • Magnesium content helps to prevent neuralgia and muscle cramps.
  • It contains natural salt that lowers blood sugar level.
  • Spinach is an extremely important source of dietary fibre; it has excellent cleansing and detoxifying effects on the body and digestion.

There are countless ways to prepare this leafy vegetable. One of the most popular ways to eat spinach is when it's made into spinach and artichoke dip, but it makes tasty soup as well. It can be made into mashed potatoes, added to pasta dishes or eaten raw in salads. There are numerous spinach and basil pesto recipes and you can also use it in savoury strudel fillings.

PESTO sauce with spinach

Place 100 grams (3.5 ounces) of washed and drained raw spinach, some almonds, 1 clove of garlic, 4-5 tablespoons of olive oil and 8 grams (2.8 ounces) of grated Parmesan cheese into a food processor and blend together to form a paste. Season, to taste, with salt and pepper.  Add the sauce to the cooked pasta.

 

Written by Zsuzsanna Páli.

Translated by Viktoria U.