Spinach

Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. 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.

It is native to central and southwestern Asia. It is also majorly produces in North America and China

Apart from it's uses as a food product, Spinach has been used for years to help relieve anemic problems. Its high iron content is well known, but its chlorophyll content is, perhaps, even more effective in raising the hemoglobin by building red blood cells. The high histidine, beta-carotene and content in Spinach (and other leafy green vegetables, i.e., cabbage, parsley, mustard greens and broccoli) are thought to build our immune system and ward off infection and foreign invaders.