Spinaches are one of the families of the Amarantaceae.

Their leaves are edible, big and dark green. They are rich in vitamins A and E, iodine and antioxidants. They also contain oxalic acid, which can cause gout, rheumatism or kidney stones among other illnesses, so they must be eaten with moderation.

There are 3 main spinach types: flat leaf spinaches, used mainly for freezing, Savoy spinach with dark green, coiled and crinkled leaves and semi savoy, with curly leaves which are easier to clean. The savoy and semi savoy ones are usually sold fresh.

Nutritional information (0.1 kg)
Fiber 6.3 g
Saturates 0.03 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.18 g
Cholesterol 0.0 mg
Calcium 90.0 mg
Iron 4.0 mg
Zinc 0.5 mg
Vitamin A 542.0 ug
Vitamin C 30.0 g
Folic acid 140.0 ug
Salt (Sodium) 81.0 mg
Sugars 0.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.