Product Description
Introduction :
Spinach has a high nutritional value and is extremely rich in antioxidants,
especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A
(and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium,
manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic
acid, copper, protein, phosphorus, zinc, niacin, selenium and,  omega-3 fatty acids.
Recently, opioid peptides called rubiscolins have also been found in spinach.
Spinach, along with other green leafy vegetables, is considered to be a rich source
of iron. For example, the United States Department of Agriculture states that a
180 g serving of boiled spinach contains 6.43 mg of iron, whereas one 170 g ground
hamburger patty contains at most 4.42 mg. 
A distinction can be made between older varieties of spinach and more modern ones.
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 and more bitter taste.
Most newer varieties have broader leaves and round seeds.