There are mainly three varieties of spinach that can be grown in our gardens: Winter Giant, the Monstrous Viroflay and Viking.
Depending on the time of sowing, spinach can be harvested once or twice a year.
At the industrial level are more varieties "musical" as Symphony or Polka.
Historical:
The Spinacia oleracea is native to the Caucasus, this shared region between Georgia, Armenia, Azerbaijan and Russia. It spontaneously grows still.
Spinach has been introduced in Andalusia by the Arabs around the year one thousand. The Crusaders bring in France.
But it was Catherine de Medici makes it popular in the sixteenth century. Indeed, "the grass of Lent," as it was called at the time was already very popular in the Mediterranean. Catherine de Medici by becoming queen of France took with her all her cooks and her favorite foods.
Today, spinach is known worldwide, thanks to famous Popeye the Sailor.
China is the largest producer of spinach, with 85% of world production. In France we eat fresh spinach from PACA, North Picardy and Ile-de-France.
Iron and vitamins!
Spinach is a healthy food essential to properly arm themselves against the bad autumn weather: fiber, minerals and vitamins.
Let's start with what makes the popularity of spinach: iron! Indeed, spinach are filled; However, this iron is ideal especially if eaten with the animal origin of iron; iron absorption drops from 5% to 15%.
Spinach thus has antianemic properties and also prevention of certain cancers. Indeed, it has a lot of fiber, a variety of trace elements and many minerals.
In addition, this vegetable contains a rare essential fatty acid in the diet: linoleic acid.
Finally, the levels of some vitamins is particularly high: that of vitamin A, P, B9 and C, like most well-colored vegetables.
energy inputs
Very little energy, spinach provides only 18 kcal per 100 g. This rate varied very quickly depending on the cooking method and accompaniments.
No comments:
Post a Comment