Spinach is one of the healthiest leaves we can consume and is rich in antioxidant properties, many minerals and flavonoids. DCN recommends that you grow your own spinach in your kitchen garden for a regular, organic supply. The spinach available in the market is usually not grown in good quality soil and has residues of pesticides.
Spinach is a wonderful bioaccumulator of minerals from the earth but alongwith good ones like iron, manganese and others it also absorbs the toxic heavy metals like lead and cadmium. Thus, the best way to avoid such a situation is to grow in your own pots and you can be sure of good soil as well as zero pesticide usage.
Busting the Myth
It is thought by many that consuming raw spinach only is good for health. We must understand that both cooked and raw spinach have very different nutritional values. Raw spinach is rich in oxalic acid and thus limits the absorption of calcium and iron but provides a lot of nutrients like vitamin C, K, folate etc. On the other hand, the oxalic acid content in spinach is destroyed on cooking and it is easier to absorb higher levels of calcium, iron, vitamin A, E, protein fiber, zinc, thiamin, important carotenoids such as beta-carotene, lutein and zeaxanthin. So, decide on the form of intake, depending on your specific nutritional requirement.
I cup of raw spinach, approximately thrice a week for a month works to improve the immune system alongwith giving a boost to your bone health.
Manage the spinach intake in case you suffer from kidney disorder