Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable.
Common spinach, S. oleracea, was long considered to be in the family Chenopodiaceae, but in 2003, that family was merged into the family Amaranthaceae in the order Caryophyllales. Within the family Amaranthaceae sensu lato, Spinach belongs to subfamily Chenopodioideae.
Spinach is already widely-enjoyed as a food, and its commonplace appearance in salad bars as well as many different types of cuisine may lead us to forget just how impressive this leafy is in terms of nourishment. We've created the chart below using our WHFoods Rating System to summarize the unique status of spinach as a nutrient-rich food.An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. Its high lutein content helps to lower cholesterol and aid in eye health. Spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.Spinach is available year-round. Green leaf vegetables are grown well inside Turkey, spinach is no exception to that.