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Spinach ( Spinacia oleracea) is a leafy green flowering plant native to Central Asia and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh, cooked or after storage (using preservation techniques like canning, freezing, or Dehydrated food). The taste differs considerably between cooked and raw: the high oxalate content may be reduced by steaming.
It is an annual plant (rarely biennial plant), growing as tall as . Spinach may Overwintering in temperate regions. The leaf are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several .
In 2022, world production of spinach was 33 million , with China alone accounting for 93% of the total.
Spinach first appeared in England and France in the 14th century, probably via Iberia, and gained common use because it appeared in early spring when fresh local vegetables were not available. Spinach is mentioned in the first known English cookbook, the Forme of Cury (1390), where it is referred to as 'spinnedge' and 'spynoches'. During World War I, wine fortified with spinach juice was given to injured French soldiers with the intent to curtail their hemorrhage.
Although spinach contains moderate amounts of iron and calcium, it also contains oxalates, which may inhibit absorption of calcium and iron in the stomach and small intestine. Cooked spinach has lower levels of oxalates, and its nutrients may be absorbed more completely.
Cooking spinach significantly decreases its vitamin C concentration, as vitamin C is degraded by heating. Folate levels may also be decreased, as folate tends to leach into cooking liquid.
Spinach is rich in and , which may exceed safe levels if spinach is over-consumed.
In classical French cuisine, a spinach-based dish may be described as à la Florentine.
In 2022, world production of spinach was 33 million , with China alone accounting for 93% of the total.
Some packaged spinach is exposed to radiation to kill any harmful bacteria. The Food and Drug Administration approves of irradiation of spinach leaves up to an absorbed dose of 4.0 kilograys, having no or only a minor effect on nutrient content.
Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.
Due to spinach's high content of vitamin K, individuals taking the anticoagulant warfarin, which acts by inhibiting vitamin K, are instructed to minimize consumption of spinach (and other dark green leafy vegetables).
Etymology
The English word "spinach" dates to the late 14th century from the Old French word espinache. The name entered European languages from medieval Latin spinagium, which borrowed it from Andalusian Arabic, isbinakh. That in turn derives from Persian language aspānāḵ.
Taxonomy
Common spinach ( S. oleracea) was long considered to be in the family Chenopodiaceae, but in 2003 that family was merged into the Amaranthaceae in the order Caryophyllales. Within the family Amaranthaceae sensu lato, Spinach belongs to the subfamily Chenopodioideae.
Description
As opposed to most Magnoliophyta used as vegetables, spinach is a dioecious plant, meaning different plants can have either female or male flowers. Quæ
The flowers are small, green and anemophily.
History
Spinach is thought to have originated about 2,000 years ago in ancient Persia from which it was introduced to India and later to ancient China via Nepal in 647 CE as the "Persian vegetable". In 827 CE, the introduced spinach to Sicily. (2025). 9780778801504, Robert Rose. ISBN 9780778801504 The first written evidence of spinach in the Mediterranean was recorded in three 10th-century works: a medical work by al-Rāzī (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in the Iberian Peninsula by the latter part of the 12th century, where Ibn al-ʻAwwām called it , 'the rais of leafy greens'. Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.Clifford A. Wright. Mediterranean Vegetables: A Cook's ABC of Vegetables and their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook. (Boston: Harvard Common Press, 2001). pp. 300-301.
Culinary use
Nutrients
Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat (table). In a reference serving providing of food energy, spinach has a high nutritional value, especially when fresh, frozen food, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, manganese, and folate (31-52% DV), with an especially high content of vitamin K (403% DV) (table). Spinach is a moderate source (10–19% of DV) of the B vitamins, riboflavin and vitamin B6, vitamin E, potassium, iron, magnesium, and dietary fiber (table).
Cuisine
Spinach is eaten raw, in salads, and cooked in soups, curries, or casseroles. Dishes with spinach as a main ingredient include spinach salad, spinach soup, spinach dip, saag paneer, pkhali, ispanakhi matsvnit, and spanakopita.
Production
+ Spinach production - 2022
!Country
!Production
(millions of tonnes)30.7 0.4 0.2 0.2 33.1 Source: UN Food and Agriculture Organization, Statistics Division
Marketing and safety
Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days. Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.
In popular culture
The comics and cartoon character Popeye is portrayed as gaining strength by consuming canned spinach. The accompanying song lyric is: "I'm strong to the finich , 'cuz I eats me spinach." This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye states that "spinach is full of vitamin A" and that is what makes people strong and healthy.Joe Schwarcz, Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life, 2015, , p. 245; spinach actually contains beta-carotene, which the body converts to vitamin A As it happens, spinach is not a better source of dietary iron than many other vegetables. The false idea that spinach is an especially good source of dietary iron is an academic urban legend.
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