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Product: Spinach (Spinacia oleracea)
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Basic Information: It is believed to originate from ancient Persia (modern-day Iran). Spinach is an herbaceous plant whose green, rosette-arranged leaves can be eaten both raw and cooked. It grows well in temperate climates and is available year-round. The leaves are oval-shaped and have a wrinkled appearance, which can be either smooth or toothed. Spinach is very nutritious, flavorful, and easy to digest.
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Origin: Peru
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Region: Lima
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available Forms: Flakes, powder.
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Suggested Industrial Applications: Food industry: meat products, sausages, prepared foods, baking, confectionery, pastry.
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Uses: Food additive, culinary ingredient.
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| Properties: Spinach has a high water content and very low levels of proteins, carbohydrates, and lipids. It has a high nutritional value, being one of the richest vegetables in calcium, magnesium, iron, and potassium, as well as vitamins A, C, and folic acid. Spinach is an excellent natural source of vitamins, fibers, and minerals, providing few calories and no fats compared to meats. It is also rich in phytonutrients, especially beta carotene and lutein, making it a vegetable with antioxidant properties that protect against cellular damage. Its stems are richer in fiber than the leaves. | |
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Main Functionality: Spinach is very effective in treating anemia, accelerating blood replenishment after surgeries, and treating internal hemorrhages.
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Secondary Functionality: Spinach has a low carbohydrate and lipid content, making it highly recommended as a food that can be part of a diet aimed at regulating or losing weight.
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Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 23 kcal |
| Water / Water | 8 g |
| Carbohydrates / Carbohydrates | 3.63 g |
| Proteins / Proteins | 2.86 g |
| Total fat / Total fat | 0.39 g |
| Fiber / Fiber | 2.2 g |
| Ash / Ash | - |
| Calcium / Calcium | 99 mg |
| Phosphorus / Phosphorus | 49 mg |
| Iron / Iron | 2.71 mg |
| Thiamine / Thiamine | 0.078 mg |
| Riboflavin / Riboflavin | 0.189 mg |
| Niacin / Niacin | 0.724 mg |
| Ascorbic acid / Ascorbic acid | 28.1 mg |