Spinach are rich sources of carotenoids (beto-carotene, lycopene, lutien). Further cooked spinach are found to be more useful than their raw counterparts. Cooking releases more nutrients because it breaks down the cell walls of the vegetables. However, don’t overdo it. A minute or two of steaming is all that is required to soften cells up and yet preserve the vitamins that are sensitive to heat. But if you still like your veggies raw they will still give you good nutrients. Or you could just use a juicer –mashing vegetable cells works similarly to cooking. Spinach also reduces stress level.

One cup of spinach contains roughly 7 calories. Further it provides Vitamin K, Vitamin A, Folate (B9), iron and Magnesium.

Spinach is rich in nitrates which helps dilate blood vessels, improve circulation, and lower blood pressure. It also contains potassium which flushes sodium and thus protecting heart.

They are loaded with lutein and zeaxanthin which act as a natural sunblock for eyes reducing the risk of macular degeneration and cataracts.

Further spinach is good for bone health too. It provides abundance of Vitamin K 1, which is essential for maintaining bone density and preventing fractures.