Spinach

Spinach
Spinach in flower
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Caryophyllales
Family:	Amaranthaceae
Genus:	Spinacia
Species:	S. oleracea
Binomial name
Spinacia oleracea L.

Spinach, raw

Nutritional value per 100 g (3.5 oz)
Energy	97 kJ (23 kcal)
Carbohydrates	3.6 g
Sugars	0.4 g
Dietary fiber	2.2 g
Fat	0.4 g
Protein	2.9 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A 9400 IU Folate (B9) 49% 194 μg Vitamin C 31% 28 mg Vitamin E 13% 2 mg Vitamin K 403% 483 μg Minerals Quantity %DV† Calcium 8% 99 mg Iron 15% 2.7 mg
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 3-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.

Culinary Information

When cooked, the volume of spinach is decreased by three quarters.

Nutrition

In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw). A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations as folklore might suggest.

Ultimately, the bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron (Williams, 1993).

This larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C. However, spinach contains high levels of oxalate. Oxalates bind to iron to form ferrous oxalate and remove iron from the body. Therefore, a diet high in oxalate (or phosphate or phytate) leads to a decrease in iron absorption.

The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to an iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

Spinach also has a high calcium content. However, the oxalate content in spinach binds with calcium decreasing its absorption. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones. Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber (Williams, 1993).

Boiled Spinach

Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.

Types of spinach

A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger (although more bitter) taste. Most newer varieties have broader leaves and round seeds.

There are 3 basic types of Spinach:

• Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets. One heirloom variety of savoy is Bloomsdale. Bloomsdale is also somewhat bolt resistant.

• Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods.

• Semi-savoy is a hybrid variety. It has slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Five Star is a widely grown variety and has good resistance to running up to seed.

Rosemary Stanton, in her Complete Book of Food and Nutrition, notes that silverbeet (or chard), is commonly referred to as spinach, particularly in Australia. Hence, there may be some popular confusion between the two vegetables.

Marketing and storage

Spinach is sold loose, in prepackaged bags, canned, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage it is frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.

Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. [1]

Spinach in popular culture

• Popeye the Sailor has a strong affinity for spinach, becoming much stronger after consuming it. This is partially due to the iron content being mistakenly reported ten times the actual value, a value that was unchecked during the 1930's.

2006 United States E. coli outbreak

Main article: 2006 United States E. coli outbreak

In September 2006, there was an outbreak of disease caused by the E. coli strain O157:H7 in 21 U.S. states. On 2006-09-14, the E. coli was linked to bags of fresh spinach, after which the FDA issued a warning not to eat uncooked fresh spinach or products containing it. As of 2006-09-24, over a hundred cases have been reported, including three deaths.

The US Food and Drug Administration issued a press release updating the available information. According to the FDA release as on 2006-10-4, one hundred and ninety two cases of E. coli O157:H7 infection have been reported to the Centers for Disease Control and Prevention (CDC) including 30 cases of Hemolytic Uremic Syndrome; there was one death and 98 hospitalizations.The infection affected 26 states. By early 2007, there were 206 illnesses and 3 deaths attributed to E. coli-tainted spinach.

Based on epidemiological and laboratory evidence, FDA determined that the implicated spinach originated from Natural Selection Foods LLC of San Juan Bautista, California.

Other species called spinach

The name spinach has been applied to a number of leaf vegetables, both related and unrelated to spinach:

Related species

• Chard (Beta vulgaris, Amaranthaceae), also known as spinach beet or perpetual spinach.
• Orache (Atriplex species, Amaranthaceae), also called "French spinach" or "mountain spinach".
• Good King Henry (Chenopodium bonus-henricus, Amaranthaceae) and other Chenopodium species, also called "Lincolnshire spinach".

In Indonesia, the word bayam is applied both to certain species of amaranth commonly eaten as a leafy vegetable, and to spinach, which is rarely seen, only in certain supermarkets but well known from Popeye cartoons.

Unrelated species

• New Zealand spinach (Tetragonia, Aizoaceae).
• Water spinach (Convolvulaceae).
• Malabar spinach (Basellaceae).
• The greens of various nightshade, legume and cucurbit species are also known as spinach, wild spinach, African spinach, "Thermadorian spinach" or morogo (in Southern Africa).

References and external links

• D. Maue, S. Walia, S. Shore, M. Parkash, S. K. Walia, S. K. Walia (2005). "Prevalence of Multiple Antibiotic Resistant Bacteria in Ready-to-Eat Bagged Salads". American Society for Microbiology meeting. June 5-9. pp. Atlanta. {{cite conference}}: Unknown parameter |booktitle= ignored (|book-title= suggested) (help)CS1 maint: multiple names: authors list (link) Abstract
• Overview of Spinach from Innvista
• Rogers, Jo. What Food is That?: and how healthy is it?. The Rocks, Sydney, NSW: Lansdowne Publishing Pty Ltd, 1990. ISBN 1-86302-823-4.
• Cardwell, Glenn. Spinach is a Good Source of What?. The Skeptic. Volume 25, No 2, Winter 2005. Pp 31-33. ISSN 0726-9897
• Blazey, Clive. The Australian Vegetable Garden: What's new is old. Sydney, NSW: New Holland Publishers, 1999. ISBN 1-86436-538-2
• Stanton, Rosemary. Complete Book of Food and Nutrition. Australia, Simon & Schuster, Revised Edition, 1995. ISBN 0-7318-0538-0
• Health Benefits of Spinach
• Williams, S.R. (1993) Nutrition and Diet Therapy 7th ed. Mosby: St. Loius, MO

• The nutritional benefits of spinach were discussed in detail in the Skeptic magazine, (Winter 2005).
• Powell, D. and Chapman "Fresh and Risky" Food Safety Network, September 15, 2006