If you do not like spinach, Maybe you want to try this vegetable again to find a way to enjoy eating it and take advantage of its health benefits. If you think that cooked spinach is too strong for your taste, try raw spinach. It has a milder flavor and can be substituted for lettuce in salads or sandwiches. Nutrition Data, which provides nutritional information on foods for the United States Department of Agriculture, says that spinach contains several important vitamins that have a great impact on the health of your body, as well as for the prevention of diseases.
Vitamin K is needed for blood to clot. According to Nutrition Data, a cup of raw spinach contains 145 mcg of vitamin K, which is as impressive as 181 percent of the daily value (DV) recommended by the FDA (Food and Drug Administration). However, keep in mind that if you are taking an anticoagulant medication, such as warfarin, the National Institutes of Health warns that eating foods such as spinach, high in vitamin K, can affect the behavior of warfarin. If you are a spinach fan but you are on medication, you should talk to your doctor about how much spinach you can consume without causing any problems.
Spinach is high in vitamin A in the form of beta-carotene. One cup of raw spinach contains 2913 IU (acronym in English of International Units) or 56 percent of the DV. In comparison to the vitamin K content, 56 percent may not seem like much, but it is an important amount to get from 1 cup, which can be consumed in a meal. Vitamin A, or beta-carotene, reports the Linus Pauling Institute, helps protect against heart disease, lung and prostate cancer, degenerative diseases of the eye, such as macular degeneration, in addition to stimulating the immune system. Vitamin A (beta carotene) is also classified as an antioxidant. Antioxidants protect the body from damage caused by free radicals that, as described by Columbia University, are cells that essentially malfunction and, in turn, can cause healthy cells to function poorly by trying to steal electrons from cell molecules. It is believed that free radical damage is the underlying cause of premature aging and many other diseases.
Vitamin E and vitamin C
One cup of raw spinach delivers 0, 6 mg, or 18 percent of the DV, of vitamin E, and 8, 4 mg, or 14 percent of the DV of vitamin C While these two antioxidants are widely found in other foods, the fact that you can consume both in a serving of spinach has health benefits augmented.In fact, the American Heart Association recommends that instead of taking antioxidant vitamin supplements, you should consume foods rich in these vitamins, as these must act together to offer the greatest benefits in terms of health protection.
Spinach also contains some members of the vitamin B family, the most prominent being folate, with 58, 2 mg or 15 percent of DB in a 1-cup serving. Folate is vital for the formation of tissues and the proper functioning of cells, as well as for the production of DNA. The National Institutes of Health contend that pregnant women should ensure that they take an adequate dose of this vitamin, since low levels in the body are associated with birth defects. Other B vitamins available in a cup of raw spinach are riboflavin (vitamin B12), niacin (vitamin B3), thiamin (vitamin B1) and vitamin B6. These B vitamins are available in traces, less than three percent of the DV, but all act together to promote cellular function and the production of healthy energy in the body.