"There are many, many reasons to eat more spinach. Let's start with the obvious: It's full of goodness. In addition to fiber, vitamin A, vitamin C, and vitamin K1, spinach also contains folic acid, iron, and calcium as well as potent plant compounds like heart-healthy nitrates. Another reason? It's versatile. Spinach can be eaten raw in a salad, sautéed into flavorful cooking pastes, baked into frittatas and quiches, and stir-fried with other nutrient-dense vegetables and noodles."
"One more reason to eat spinach? History. The leafy green likely originated in modern-day Iran more than 2,000 years ago, before making its way to China and Europe. That's why it appears in dishes from all over the world, from Indian palak to Greek spanakopita to Middle Eastern fatayer. Want to learn more about the endless versatility and potential of spinach?"
Spinach provides fiber, vitamins A, C, and K1, folic acid, iron, calcium, and plant compounds including heart-healthy nitrates that support cardiovascular health. The leafy green can be consumed raw in salads, sautéed into flavorful cooking pastes, baked into frittatas and quiches, or stir-fried with nutrient-dense vegetables and noodles. Spinach originated in modern-day Iran over 2,000 years ago and later spread to China and Europe, becoming a component of global dishes such as Indian palak, Greek spanakopita, and Middle Eastern fatayer. Spinach fits meals across the day, from brunch and breakfast to quick, easy dinner classics.
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