Spinach facts

Spinach is the family member of the beet and closely related to Swiss chard. It is a cool season crop of early spring or late fall. It is the vegetable greens cultivated for both salad and cooking purposes. Spinach is an excellent source of vitamins which is cultivated on Arkansas.

Name Spinach
Scientific Name Spinacia oleracea
Native Southwestern Asia
Name in Other Languages Albanian: spinaq
Basque: espinaka
Catalan: espinacs
Croatian: špinat
Czech: listový špenát
Danish: spinat
Dutch: spinazie
Estonian: spinat
Finnish: pinaatti
French: épinards
German: Spinat
Hungarian: spenót
Icelandic: spínat
Irish: spionáiste
Italian: spinaci
Latvian: spināti
Lithuanian: špinatai
Maltese: spinaċi
Norwegian: spinat
Polish: szpinak
Portuguese: espinafre
Romanian: spanac
Slovak: špenát
Slovenian: špinača
Spanish:  Espinacas
Swedish: spenat
Welsh: sbigoglys
Azerbaijani: ispanaq
Khmer: spinach
Uzbek: ismaloq
Vietnamese: rau bina
Turkish: ıspanak
Afrikaans: spinasie
Chichewa: sipinachi
Hausa: alayyafo
Somali: isbinaajka
Swahili: mchicha
Yoruba: owo
Zulu: isipinashi
Cebuano: spinach
Filipino: spinach
Indonesian: bayam
Javanese: bayem
Malagasy: epinara
Malay: bayam
Maori: kōkihi
Esperanto: spinaco
Haitian Creole: epina
Latin: spinach
Hindi: Palak
Telugu: Pachchali Koora
Malayalam: Vasala Cheera
Tamil: Pasalai Keerai
Bengali: Palang Sag
Punjabi: Palak
Plant Growth Habit Annual  or rarely biennial
Growing Climate Cool
Soil Well-drained
Plant Size 30 cm
Lifespan One
Stem Thin, flexible stem, Height: 12 inches
Leaf shape and size Alternate, simple, ovate-triangular; Length: 1-12 inches
Leaf color Light-dark green
Flower Inconspicuous, yellow-green, Diameter: 3–4 mm
Fruit shape & size Small, hard dry, lumpy, Across: 1/4-1/2 inch
Flavor/aroma Mild, crisp, pungent, earthy
Major Nutritions (Raw) Vitamin K (phylloquinone) 144.9 µg (120.75%)
Vitamin A, RAE 141 µg (20.14%)
Vitamin B9 (Folate) 58 µg (14.50%)
Manganese, Mn 0.269 mg (11.70%)
Iron, Fe 0.81 mg (10.13%)
Vitamin C (Ascorbic acid) 8.4 mg (9.33%)
Magnesium, Mg 24 mg (5.71%)
Vitamin B6 (Pyridoxine) 0.058 mg (4.46%)
Vitamin B2 (Riboflavin) 0.057 mg (4.38)
Copper, Cu 0.039 mg (4.33%)
Health Benefits
  • Eye ailments
  • Age related disease
  • Neural functions
  • Reduces blood pressure
  • Supports muscles
  • Bones
  • Cataracts
  • Metabolic functions
  • Treats ulcers
  • Prevent strokes
  • Proper development of fetus
  • Anti-inflammation
  • Anti-cancer activity
  • Protects skin
  • Growth of infants
Calories in 1 cup (30 gm) Raw 7 Kcal.
 Precautions
  • The purine content in Spinach could precipitate Gout.
  • Some people might experience allergic reactions to Spinach.
  • The oxalates found in Spinach may obstruct the calcium absorption. Those with gallbladder or kidney problems should be careful while consuming this green.
  • The functions of thyroid gland functions. The cooking may decrease goitrogenic compounds found in Spinach.
  • Raw spinach could lead to food-borne illness such as E. coli.
  • Due to the intake of Spinach, some people might experience kidney stones because of high oxalic acid found in the plant.
How to Eat
  • Spinach can be consumed either raw or cooked.
  • Spinach is added in recipes such as soups, curries, quiches, soufflés and pates.
Other Facts
  • Spinach is considered as the third popular children’s food after ice cream and turkey after the Popeye’s debut made on 1929, January 17th.
  • Spinach is known as “The Persian Green” in China.
  • March 26th is celebrated as the National Spinach Day.
  • Spinach acts like a diuretic and laxative because it eliminates excess water and bowels from the body.
  • China produces 19 million tons of spinach. So China is considered as the greatest manufacturer of spinach.