Natural benefits and healing properties of Spinach

Spinach (Spinacia oleracea)

Description

Spinach is a type of leafy vegetable. Its leaves are green and broad. Its position is quite high among green vegetables. Leaves are cooling and nourishing. It is usually grown as a winter perennial and matures quite quickly. Its stem is round, very smooth and soft. Leaves are alternate, juicy, fleshy, quite smooth and dark green in color. It is usually 5-8 cm long. The base of the leaves is shiny and veined.

Origin and spread

It is believed that the Arabs were the first to cultivate spinach. Persians started cultivating it about two thousand years ago. The Moors took it to Spain and from there spinach spread to other parts of the world. It grows best in cool and moist climates.

Food quality

Spinach contains essential amino acids, iron, vitamin A and folic acid. It is one of the vegetables that provide protein. Other vegetables such as tomatoes, onions and cucumbers can be added to spinach. Adding a little lemon juice and olive oil to it makes it a delicious food. The vitamin C in lemon juice, the whole amount of spinach helps in the absorption of iron in the body.

Minerals and vitamins: calcium, protein, phosphorus, fat, iron, vitamin C, vitamin B complex, carbohydrates, energy.

Natural benefits and healing properties of Spinach

Constipation

Spinach leaves are cooling, emollient, diuretic and laxative. Spinach juice cleanses the alimentary canal by removing accumulated waste material from the alimentary canal. It nourishes the intestines and stimulates its movement. So it is an excellent food remedy for constipation.

Anemia

This vegetable is a good source of iron. After absorption of iron in the body, hemoglobin and red blood cells are formed. So it is very effective in building blood and preventing anemia.

Acidosis

Spinach is a good source of calcium and other alkaline elements that are essential for keeping the kidneys clean and maintaining blood alkalinity. Hence, it prevents the disease caused by excessive acid accumulation in the intestine.

Stimulates eye health

Spinach is especially rich in vitamin A. It contains more vitamin A than most green vegetables. This vitamin promotes good health, especially eye health. Vitamin A deficiency causes night blindness. Spinach is effective in the treatment of bed bugs.

Dental disease

Spinach juice helps to strengthen gums and prevent tooth decay. Pyorrhea is cured by eating raw spinach. A mixture of spinach juice and carrot juice relieves bleeding gums and sores.

During pregnancy and lactation

As spinach contains sufficient amounts of folic acid, it is valuable during pregnancy and lactation. Folic acid deficiency causes megaloblastic anemia in pregnant women. Folic acid is also needed for fetal growth. Regular consumption of spinach during pregnancy does not cause folic acid deficiency. Eating spinach also reduces the chances of miscarriage. Spinach is also a source of nutrients for nursing mothers and improves the quality of breast milk.

Urinary tract disorders

The combined action of nitrates and potassium, mixed with fresh spinach juice and water from fresh spinach, once a day works as a very good diuretic. It can also be safely used in cystitis, nephritis and urinary incontinence.

Respiratory disorders

A very effective cough tonic is made by mixing the juice of fresh spinach leaves with two teaspoons of fenugreek seeds, honey and a small amount of ammonium chloride. Very beneficial in asthma and dry cough. It helps in the formation of bronchioles and builds immunity against respiratory infections. Spinach greens should be consumed daily.

Use

Spinach is often eaten as a cooked green vegetable. It is also eaten as soup. Small, tender, tender leaves can also be eaten raw in salads. Spinach leaves are juicy, so no extra water is needed while cooking. The leaves should be washed very well first. It can be cooked only with the water that sticks to it. Cook on medium heat. However, it contains a very small amount of oxalic acid, which does not dissolve in the fluid of the alimentary canal and is therefore harmful to rheumatism and liver patients.

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