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Spinach
Spinach is a dark leafy green vegetable. It is high in both calcium and iron.
371 Questions
Spinach originated in central and southwest Asia, where it may have been domesticated from the wild Spinacia tetranda, which is still gathered as an edible green in what is now Turkey. The first references to spinach are from the Sasanian Empire (about 226-640 A.D.) in Persia (what is now Iran). Arab traders brought spinach into India, and in 647 A.D., spinach was sent as a gift from the king of Nepal to China, where it is still known as the "Persian green."
Spinach does not grow well in hot weather, but Islamic farmers used sophisticated irrigation techniques to successfully cultivate it in the Mediterranean regions, probably as early as the 8th century A.D.. Spinach became a popular vegetable in the Islamic Mediterranean. It reportedly arrived in Italy in 847 A.D. In Venice, cooks integrated Muslim flavoring techniques by using pine nuts and raisins in spinach dishes. Spinach appears in three 10th-century Arabian texts, one medical and two agricultural. It arrived in Spain by the 11th or 12th century. A popular dish in Islamic Cordoba was reportedly sajina, also called ásida, a kind of watery soup made with wheat flour cooked with spinach.
In Turkey, spinach was known by the 13th century, if not earlier, and was popular with the Seljuk Turks. The Italians were important for promoting the role this new vegetable played in the Mediterranean diet, as they favored spinach in their gardens beginning in the 13th century. Mediterranean Jews, the Sephardim, were also fond of spinach and prepared dishes such as shpongous, a savory casserole that was customary on Shavuot, the holiday fifty days after Passover celebrating the Palestinian harvest and the anniversary of the giving of the Law. In 13th-century Damascus, burani was a popular spinach dish of Persian origin. The prickly-seeded form of spinach was known in Germany by the 13th century.
Spinach first appeared in England in the 14th century, probably via Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England. It gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods. Spinach is mentioned in the first known English cookbook, The Forme of Cury (1390), where it is referred to as spinnedge and/or spynoches.
Spinach was first mentioned in a German cookbook sometime in 1485. When spinach reached Provence in the 15th century, it became the second most popular vegetable, behind cabbage. In 1533, Catherine de' Medici became queen of France. She brought many vegetables with her from Florence, but her favorite was spinach: she reportedly insisted it be served at every meal. To this day, dishes prepared on a bed of spinach are referred to as "a la Florentine."
In 1614, Giangiacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of All Vegetables, Herbs and Fruit), in which he called for spinach to be used as the stuffing for tortelli.
In the 17th century, English philosopher John Locke reported having had a spinach and herb soup during his travels in southwestern France.
Bernard McMahon from Philadelphia listed three types of Spinach in his broadside catalog in 1804. In 1809 and 1812, Thomas Jefferson cultivated spinach at Monticello, but the dark leafy green vegetable only became popular in the U.S. in the late 19th century.
With the advent of canning and freezing, spinach became much more popular throughout the world and is now available in many countries that did not have a suitable climate to produce it. As people learned of its many nutritional advantages, spinach increased in popularity worldwide. In the 1930s, the cartoon character Popeye the Sailor promoted the consumption of spinach, and boosted its popularity, especially among children. During World War I, wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.
What wine pairs well with spinach and cheese ravioli?
You need a reasonable Dry White Wine
An Alsatian Gewurztraminer white wine (I prefer a dry one) or a Neuchatel blanc, are two wines which I have found work very well with a Swiss cheese fondue.
Spinach is a vegetable. It grows in the earth.
Correction or clarification: Not every edible item grown in the earth is a vegetable. Here's a short list of popular edibles grown in the earth that are NOT vegetables: Corn, tomatoes, peanuts, and all fruits and berries.
What country is spinach grown in?
California, Connecticut, Kansas, Maine, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, South Carolina, Texas, Utah, Virginia and Washington.
How long does cooked spinach stay fresh in the refrigerator?
Don't wash spinach before storing, as the exposure to water encourages spoilage. Place spinach in a sealed container, squeezing out as much of the air as possible. Place it in refrigerator where it will keep fresh for up to 5 days.
You can freeze spinach dip, which lasts along time. but if you defrost it you have to let it sit on your counter (don't put in microwave!) after it's defrosted totally then you must stir it so the dip isn't separated.
Can you substitute cream cheese for sour cream in spinach dip?
Yes but think about the differences in texture and taste. By using cream cheese you would also want to cut it with something sour for flavor and thin for texture. Nonfat plan yogurt works perfectly. Plus if you use low fat cream cheese you will be cutting calories too.
Why do some vegetables like spinach etc get reduced in amount after cooking?
Spinach (uncooked) contains a lot of moisture and is loosely packed with leaves. Once cooked, the moisture escapes and sinks into the leaves, making them softer and wilted a bit. It will also become more compacted as the leaves wilt down to one another, reducing the total quantity.
Can you substitute spinach for kale?
Yes, you should be able to get away with substituting spinach for arugula, and have it work out okay. However, it does have a bit of a different taste, and may depend on what you are planning to make.
What goes well with spinach salad?
Top baby spinach with fresh shredded carrot, radish, beets, and sliced red onion and oranges. You can also top with chopped walnuts, slivered almonds, sliced strawberries, or grapes. Dress with a fat-free raspberry balsamic vinaigrette.
For lunch, you can follow this with a lentil soup and some crusty bread.
Can you put spinach down the garbage disposal?
You should be able to as long as you use enough water both while using the disposal and after to make sure it all goes down the drain. While zucchini skin is tough, it doesn't have fibers or strands that could bind up on the cutting knives in the disposal.
How many calories in 4 cups of spinach sauteed in 2 tablespoons of olive oil?
There are about 70 Calories in 1/2 a cup of sautéed spinach.
How many servings in 3 cups of fresh spinach?
In the range of 50-60 calories. Spinach is excellent for a low calorie side dish. Cooking it will cause spinach to lose many of it's nutrients though.
Each 100 grams of raw spinach has just 2% protien. And that is very low grade protein at best. On it's own, all it is good for is converting to sugar and burning as body energy. Protein to build tissue and maintain the body can be derived from vegetable combinations. However, the food most abundant in high grade protein is venison; 34 grams per 100 gram serving.
How do you tell if spinach is rotten?
Tofu should have form and be mostly odorless. If there is a strange smell, the tofu is crumbling or curdled, it is not safe to eat.
What are the most important vitamins and minerals in spinach?
Calcium - Although abundant in spinach, the calcium story is one of the few "negatives" for this dark green leafy vegetable. The calcium within spinach is not well absorbed by the human body. Spinach contains an "antinutrient" called oxalate that binds to calcium and prevents its absorption in the human body. The ratio of calcium to oxalate found in spinach prevents the absorption of around 95% of the calcium within the spinach, allowing only around 5% to be absorbed and be useful as a nutrient. (Oxalates are common in many vegetable products, though play a much worse role in some. Soy, for example, is so heavy in oxalate content that it not only prevents calcium absorption from the soy itself, it seeks out calcium in the human cellular structure, binds to it and depletes the body of existing calcium reserves. This can result in many calcium deficiency diseases and the lumps of coagulated, oxalate-bound calcium are a common cause of kidney stones. Why ever Soy is considered a "health food" is hard to fathom, short of commercial interests.) Copper - Spinach is a moderate source of this essential trace mineral. Copper is a co-factor with enzymes involved with skin and hair colour and condition. It plays a role in brain nerve function, blood formation, bone strength and resistance to disease. Iron - Spinach is one of the best plant sources of this essential trace mineral. Iron is a major component of red blood cells and serves to transport oxygen to cells and for muscle development. Iron is also essential for developing resistance to infection. Magnesium - Spinach is a moderate source of this essential nutrient mineral. Magnesium assists various B group vitamins in their function. It is essential for energy production and cell replication, maintenance and repair, is a co-factor for many hormones and is essential for nerve impulse transmission. It is also one of the bone compound minerals. Manganese - Spinach is a moderate plant source of manganese and a superior source than animal or fish derived food. Manganese helps to maintain a healthy nervous system and a deficiency is well noted in numerous mental illnesses. Human enzymes require manganese for proper function, as does the thyroid and female sex hormones. Manganese is one of the range of minerals necessary for strong and healthy bones and assists vitamins B, C & E fulfill their functions. It stimulates glycogen storage, synthesises structural body cell proteins and the manufacture of RNA & DNA. Phosphorus - Spinach is a moderate plant source of this essential mineral. It is an important structural component of bones and teeth, is necessary for the metabolism of sugars for energy, it activates the B group vitamins, aids calcium absorption and is a cofactor for numerous enzymes, and it's alkaline nature reduces blood acidity levels. Potassium - Spinach is a moderate source of dietary potassium - a very major mineral in the human body. Our daily requirements of potassium are roughly equal to our requirement for calcium. Potassium helps maintain water balance within the body, preserves the acid-alkalie balance within the body, assists nerve impulse transmission (in conjunction with sodium), stablises the internal structure of human cells, plays an important function in heart and other muscle composition and strength. Selenium - Selenium is one of the most important and at the same time most deficient trace minerals in the modern human diet. Soil quality is the major factor. Given the right soils, Spinach provides some, albeit small levels, of selenium. Selenium acts as an antioxidant and anti-inflammatory agent. assists in preventing cancers, promotes male sex hormone production, preserves normal liver function, works synergistically with iodine to boost thyroid function, maintains healthy eyes, hair and skin Sodium - Sodium is readily found in every food product and even moreso in processed foods. The health issue we face is one of excessive sodium, rather than a lack of it as is the case with many other minerals. The real health story in relation to Spinach is that it is low in sodium - a desirable trait given the excessive intakes in modern diets. Zinc - Spinach is a moderate plant source of essential dietary zinc. Zinc works synergistically with calcium for the mineralization of bone. It is essential for male sperm production and the metabolic processes of numerous glands. Zinc boosts immune response, regulates insulin activity and optimises liver function including the release of Vitamin A for use throughout the body.
Why does cooked spinach have more calories than raw spinach?
I didn't know that they were, but if you need a mechanism maybe the heat "digests" normally indigestible carrot matter. There are certain chemical bonds that humans cannot "digest" (break apart), and maybe the heat breaks those bonds.
