Spinach:Spinacia oleracea Phytochemicals and Constituents...

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   Basic Botanical Info of Spinach:
 

 Official Latin Name: Spinacia oleracea
 Botanical: Spinacia oleracea (LINN.)
 Scientific Name: Spinacia oleracea
 Common name: Spinach
 Family: Amaranthaceae,N.O. Chenopodiaceae
 Genus: Spinacia
 Species: oleracea
 Flowering time: Late spring to early autumn.
 Astrology: Not assigned to any planet.


   Translations for: Spinach

 China: BoCai
 Nederlands (Dutch):spinazie
 Francais (French):epinards
 Deutsch (German):n. - Spinat
 Italiano (Italian):spinacio
 Portuguese:n. - espinafre (m)
 Espaol (Spanish):n. - espinaca
 Svenska (Swedish):n. - spenat
 Thai Name: Pouy lengh

 

 Basic Botanical Info of Spinach:
 Translations for: Spinach
 Physical Characteristics and Botanical Description:
 Historical Uses of Spinach:
 Spinach Nutrition and Edible Use:
 Medicinal Uses Disclaimer:
 Spinacia oleracea Phytochemicals and Constituents:
 How to Handle Spinach:
 Research Update:Spinacia oleracea or Spinach.


   Physical Characteristics and Botanical Description:

 Annual growing to 0.3m at a fast rate. It is hardy to zone 5 and is not frost tender. It is in leaf all year, in flower from June to September. The flowers are dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required) and are pollinated by Wind. The plant not is self-fertile. We rate it 3 out of 5 for usefulness.

 The plant prefers light (sandy), medium (loamy) and heavy (clay) soils. The plant prefers acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It requires moist soil.

  Origin: southwestern Asia; probably introduced into Europe during the Middle Ages; brought to N. America by European settlers.

 Spinach is dioecious; plants generally produce either male (staminate) or female (pistillate) flowers.

  Habitats and Possible Locations: Cultivated Beds.The Spinach is an annual plant, long cultivated for the sake of its succulent leaves, a native of Asia, probably of Persian origin, being introduced into Europe about the fifteenth century.

  When to Plant:

 Spinach can be planted as soon as you dig up your soil in March or April. A fun thing to try is to dig up your spinach bed in the fall and in late winter broadcast the spinach seed over the snow or frozen ground. The spinach will germinate as the soil thaws out. You can make weekly plantings of spinach during the cool spring months.
 

  Spacing and Depth:

 Sow 12-15 seeds for each row of spinach. How many seeds would you need if you planted three rows?
 Rows should be at least 12 inches apart. Cover the seed with 1/2 inch of soil.
 When the spinach plants are one inch tall, thin them to 2-4 inches apart.

  Special Care:

 Spinach likes to be well watered and also likes to grow in a fertile, well drained soil.
 

 Part Used:Leaves.
 Harvested organ: nutritious leaves.
 Harvesting begins after five leaves have developed; can continue until flowering occurs.
 Most cultivars produce between 22 and 26 leaves.
 Harvested leaves must be free of yellowing and floral parts, and should be rapidly hydrocooled or vacuum cooled to minimize respiration.
 Harvested leaves can be safely stored at 0 C with high humidity to prevent wilting and desiccation.
 Leaves must remain fully turgid to be marketable.
 Spinach varieties have a range of maturities from 35 to 60 days after planting.

 Spinach varieties include smooth-leaved and savoyed (wrinkled) leaved types. The smooth-leaved types are preferred for processing and the savoyed tyes for fresh market. Fresh market spinach is hand harvested, but processing spinach can be machine cut at the crown, just above soil level.

 

   Historical Uses of Spinach:

 A widely cultivated southwest Asian plant (Spinacia oleracea) having succulent edible leaves.
 The leaves of this plant, eaten as a vegetable.
 [Middle English, from Old French espinache, from Medieval Latin spinachium, from Arabic isfanah, from Persian espenaj, espenakh.]

 Spinach originated in Iran and was found in China by 64 A.D., and in Spain by 1100 A.D. Spinach was brought to American shores by the colonists.

 spinach, annual plant (Spinacia oleracea) of the family Chenopodiaceae (goosefoot family), probably of Persian origin and known to have been introduced into Europe in the 15th cent. It is valued as a vegetable for the high vitamin and iron content of its leaves, and numerous varieties of the species are cultivated. New Zealand spinach belongs to the family Aizoaceae. Both families to which spinach plants belong are classified in the division Magnoliophyta, class Magnoliopsida, order Caryophyllales.

 Spinach Originating in the Middle East, spinach was being grown in Spain during the 8th century, and the Spaniards are the ones who eventually brought it to the United States. Popeye's addiction to this power-packed vegetable comes from the fact that it's a rich source of iron as well as of vitamins A and C. But because spinach contains Oxalic Acid -- which inhibits the body's absorption of calcium and iron -- the truth is that its nutritional value is somewhat diminished. It's this same oxalic acid that gives spinach its slightly bitter taste, which is prized by some while others find it off-putting. Spinach has dark green leaves that, depending on the variety, may be either curled or smooth. The smaller New Zealand spinach has flat, spade-shape leaves that are often covered with a fine fuzz. Fresh spinach is available year-round. Choose leaves that are crisp and dark green with a nice fresh fragrance. Avoid those that are limp, damaged or which have yellow spots. Refrigerate in a plastic bag for up to 3 days. Spinach, which is usually very gritty, must be thoroughly rinsed. Frozen and canned spinach is also available. Spinach may be used raw in salads, or cooked (usually by boiling or sauteing) and used as a vegetable or as part of a dish. Many dishes that use spinach as an integral ingredient are appended with the phrase A La Florentine.
 

  History and Archeology:

 Spinach originally came from Persia (now Iran) where it was known as "aspanakh".
 Spinach originated in Iran and was found in China by 64 A.D., and in Spain by 1100 A.D. Spinach was brought to American shores by the colonists.
 By the 1300s, it had spread to Europe and Britain where it was popular in religious communities, particularly during Lent.

 It was being cultivated in North America by the early part of the 19th century. In recent times, it has been popularized by the cartoon character "Popeye", who attributes his amazing strength to a daily diet of the green leafy vegetable.

 Spinach was first cultivated in central Asia, perhaps in Persia, and the word itself derives from Persian Esfenaj. It was introduced to Europe by the Arabs in the late Middle Ages, and it soon surpassed all other leafy greens in popularity.


   Spinach Nutrition and Edible Use:
 

 Nutrition information for spinachIn popular folklore, spinach is supposed to be rich in iron; in reality it has about the same iron content as any other green vegetable. However, spinach is a rich source of Vitamin A, Vitamin E and several vital antioxidants. On the negative side, spinach is also high in oxalates, which can contribute to gout.

 Spinach's iron content had been determined in 1870 by Dr. E. von Wolf but a misplaced decimal point in his publication led to a figure ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

 Spinach is the richest natural source of folic acid, and this vitamin was first purified from spinach.

 In popular folklore, spinach is supposed to be rich in iron; in reality it has about the same iron content as any other green vegetable. However, spinach is a rich source of Vitamin A, Vitamin E and several vital antioxidants. On the negative side, spinach is also high in oxalates, which can contribute to gout.

 Spinach's iron content had been determined in 1870 by Dr. E. von Wolf but a misplaced decimal point in his publication led to a figure ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

 Spinach is the richest natural source of folic acid, and this vitamin was first purified from spinach.

 In March of 2005, Penn State researchers studying spinach advised that the plant loses much of it's nutritional value with storage of more than a few days. While refrigeration slows this effect by eight days spinach will lose most of its folate and carotenoid content. This is worth considering when purchasing spinach out of season. If the product has been "in transit" (picked, cleaned, shipped and shelved) for more than one or two days it will need to be used almost immediately to have much nutritional benefit. This is in spite of the appearance of the plant which may still seem fine.

  The Nutritional Value for: spinach

 20 kcal, 2 g protein, 0.4 g fat,2 g carbohydrate, 150 mg calcium,2.8 mg iron 3.1 mg vitaminA, 11 mg vitamin, Cper 100 g serving.

 Spinach Edible Uses:Colouring; Leaves; Seed.

 Leaves - raw or cooked. Tender young leaves can be added to salads, older leaves are used as greens or added to soups etc. The leaves contain oxalic acid (6 - 8% in young leaves, 23 - 27% in the cotyledons)[218], see the notes above on toxicity. A nutritional analysis of the leaves is available.
 Seeds - raw or cooked. It can be sprouted and added to salads.
 Chlorophyll extracted from the leaves is used as an edible green dye.

 Use:Eat raw or boiled..
 Industrial Processing: Deep freezing.
 Season: November to March.
 Spinach can be eaten raw in salads or lightly cooked. It contains oxalic acid which gives it an acidic taste and it is rich in Vitamin A.

 

   Medicinal Uses Disclaimer:

 Carminative; Febrifuge; Hypoglycaemic; Laxative.

 The plant is carminative and laxative. In experiments it has been shown to have hypoglycaemic properties. It has been used in the treatment of urinary calculi[240].
 The leaves have been used in the treatment of febrile conditions, inflammation of the lungs and the bowels.
 The seeds are laxative and cooling. They have been used in the treatment of difficult breathing, inflammation of the liver and jaundice.

 Other Uses,Dye. A yellow dye is obtained from the leaves.

  Medicinal virtues:  It is more used as food than for medicine and is much eaten as boiled salad. It cools and moistens and promotes the urine flow.

  Modern uses:  Still mainly used for food. The leaves are rich in minerals, particularly iron and calcium, and are recommended for anaemic persons. It also supplies vitamin A, C and K and folic acid. It is best grown organically, as chemical fertilisers tend to lower the vitamin content. A food for convalescence and for growing children.

 

  Spinach Health benefits:

 Spinach, especially raw, is a very good source of folic acid (vitamin B9). Pregnant women need vitamin B9 since not enough of it can cause the birth of a baby with spina bifida.
 Spinach leaves are rich in vitamin C and E, which are antioxidant. These are supposed to lower risks of heart disease, stroke and cancer.
 The high amount of vitamin A in spinach may protect against eye degeneration.
 The potassium helps prevent and regulate high blood pressure.

 Spinach is a leafy green vegetable that came originally from southwestern Asia and is now grown in most parts of the world. Its leaves, which are broad and smooth and about ten inches long, make one of the most popular, though maligned by children everywhere, of cooked leafy vegetables. Spinach is also used raw in salads. Though Spinach is most often used as a food, it has medicinal value as well. It is well known that Spinach is packed with vitamins and minerals. Spinach is most often associated with iron content, but in reality it has about the same amount of iron as most leafy green vegetables. What sets Spinach apart is its abundance of Calcium. It is also a great source of Vitamin A, Vitamin C, Vitamin K, and folic acid. Spinach is also a good source of Chlorophyll, which is known to aid in digestion. Spinach is also rich in the carotenoids Beta-Carotene and Lutein. It is a good source of the bioflavonoid Quercetin as well, giving Spinach anti-oxidant properties in addition to its many other benefits. Much research has been done on the amazing properties of Spinach. It shows great promise as a cancer reducer, having been shown to slow the growth of stomach cancer and skin cancer cells, and it contains several constituents that have been shown to reduce the likelihood of colon cancer. Spinach is also used to prevent the bone loss associated with osteoporosis and for its anti-inflammatory properties in easing the pain of arthritis. Spinach is good for the heart and circulatory system and has energy-boosting properties. Spinach has also been shown to improve brain function and may reduce age-related cognitive problems. Spinach is truly one of nature’s most perfect foods.

 

   Spinacia oleracea Phytochemicals and Constituents:

 Spinach leaves contain considerable amount of calcium but unfortunately it cannot be completely digested because spinach also contain oxalates that bind with the calcium.
 It is rich in iron (but not as rich as everybody think), potassium and vitamin (A, B2, B9 and C).

  Composition of Spinach:

 Leaves (Dry weight)
 In grammes per 100g weight of food:
 Water: 0 Calories: 285 Protein: 28 Fat: 5.5 Carbohydrate: 40 Fibre: 8 Ash: 23
 In milligrammes per 100g weight of food:
 Calcium: 800 Phosphorus: 415 Iron: 80 Sodium: 650 Potassium: 4500 VitaminA: 50 Thiamine: 0.7 Riboflavin: 2 Niacin: 8 VitaminC: 600

 Notes: The values here are based on the median figures of those quoted in the report. Vitamin A figures are in milligrammes.
 

 Spinach is relatively rich in nitrogenous substances, in hydrocarbons, and in iron sesqui-oxide, which last amounts to 3.3 per cent of the total ash. It is thus more nourishing than other green vegetables. It is a valuable part of the diet in anaemia, not only on account of its iron, but also for its chlorophyll. Chlorophyll is known to have a chemical formula remarkably similar to that of haemoglobin, and it is stated that the ingestion of chlorophyll will raise the haemoglobin of the blood without increasing the formed elements. The plant contains from 10 to 20 parts per 1,000 by weight of chlorophyll. During the war, wine fortified with Spinach juice 1 in 50) was given to French soldiers weakened by haemorrhage.

 According to Chick and Roscoe, fresh leaves of Spinach are a rich source of vitamin A, a small daily ration (0.1 gram and upward) encouraging growth and lessening or preventing xerophthalmia in young rats on diets devoid of fat-soluble vitamins. Spinach grown in the open in winter, spring or autumn possesses no antirachitic properties that can be demonstrated by the methods employed. Spinach leaves when irradiated with ultraviolet rays from a Hg vapour quartz lamp become powerfully antirachitic.

 Boas found that the fresh leaves of winter-grown Spinach added to an experimental diet caused an even greater improvement in the wellbeing of rats and in the rate of growth than was caused by the addition of cod-liver oil. The weight of the skeleton was not, however, proportionally increased. The conclusion was drawn by Boas that winter Spinach contains an amount of vitamin D which isnegligible compared with its content of vitamin A.

 The leaves contain a large proportion of saltpetre. The water drained from Spinach, after cooking, is capable of making as good match-paper as that made by a solution of nitre.


   How to Handle Spinach:
 

  How to eat it?

 Spinach leaves can be eaten raw in salads.
 They can replace the lettuce in your sandwiches.
 They can be cooked: soups, pie, dip or just chopped served with a cereal.
 When a vegetable is cooked it loses some of its food values.

  Storage:

 Keep it in the warmest part of your refrigerated unwashed and wrapped in plastic, for up to 3 days.
 Storage:4 to 8 days, relative humidity 95-100%.

 Caution:
 People with gout or kidney or bladder stones should avoid spinach due to its high amount of oxalic acid. For the other it is better not to eat it too often. Once a week is enough.


  Scientific References:

  1.Spinach:Spinacia oleracea Phytochemicals and Constituents...