Spinach

 Although the origin of this vegetable cannot be accurately located, it is believed that spinach comes from the southernmost part of the Asian continent.  It was introduced to the European continent in the fifth century, with the arrival of the Arabs in the Iberian Peninsula.

 Its cultivation spread rapidly throughout the entire ancient continent.  However, spinach reached its highest level of consumption already in the early twentieth century, when its nutritional and medicinal properties were discovered simultaneously.

 Currently its cultivation extends to North America and Europe, and the number of known varieties is much greater and is appreciated worldwide for its nutritional qualities and its beneficial effects on health.  The best spinach of the year reach the market between September and November, although during the spring they are also of excellent quality.

 Its ability to store frozen without suffering significant damage to its flavor or properties, allows its consumption throughout the year.  On the other hand, freezing facilitates the cooking of this vegetable.

 Spinach are organized in the form of a bouquet, consisting of smooth or curly leaves according to the variety of a dark green color.  Its stem is short and slightly woody and branches more or less according to the species.

 The stem usually measures about ten centimeters, and the leaves can exceed twenty centimeters according to the variety with which it is treated.

 Its flavor varies greatly according to the form of preparation.  Raw in salad have a slightly acidic taste, but both raw and cooked have a very pleasant taste.

 When selecting spinach in the market, it is important that they look healthy, should have a bright and bright green color, and the leaves should look tender and succulent.  The spots of ocher or reddish colors can mean the presence of fungi in the plant.

 Spinach has a high water content, and its hydrate and lipid content is minimal.  Due to its vegetal character, it does not contain many proteins but it is one of the vegetables with the highest protein content that exist.

 They also contain a lot of fiber and magnesium, which makes them very beneficial for intestinal traffic.  It is a vegetable especially rich in vitamins and minerals, which gives it antioxidant properties and makes it a very healthy and complete food.

 Intestinal inflammations:
 They are cured with spinach broth.  Eat them frequently.

 Constipation:
 Spinach, raw or cooked foods, cure constipation.

 For weak or convalescent people: They are a tonic for people in these conditions.  Neuralgia, tonic of the nervous system, blood purifier: Eat spinach usually, preferably raw in salad.