Nutrition
Benefits of Spinach
-Offers a low-calorie, low-fat source of nutrients
Two-thirds of a cup (100 grams) of raw spinach has 23 calories, 3.6 grams of carbohydrates, three grams of protein and zero cholesterol or fat.
– Protects one against diseases
Spinach has a variety of antioxidants, including carotenoids like beta-carotene and lutein.
These natural chemicals protect humans and plants from bacteria, fungi, parasites and viruses.
These molecules can build up in the body, causing cell damage that leads to chronic conditions like cancer, autoimmune diseases and Alzheimer’s disease.
– Lowers blood pressure
The high potassium levels in spinach relaxes blood vessels and lowers blood pressure. Spinach is high in magnesium and folate, a B vitamin. These nutrients help you make nitric oxide, a molecule that lowers blood pressure. Spinach also has nitrates, chemicals that expand blood vessels.
According to research, participants who drank a spinach beverage had lower blood pressure for up to five hours after finishing the drink.
– Boosts brain health
Studies show thateating a half-cup serving of cooked spinach or other leafy greens every day slows age-related memory changes. The high levels of antioxidants and folate, lowers one’s risk of Alzheimer’s disease. They stop proteins from building up in your brain and lessen inflammation.
5. Improves gut health
Two-thirds of a cup of raw spinach has close to two grams of fibre. Fibre also makes one full and prevents constipation.
6. Supports healthy blood
Spinach is rich in non-heme (plant-based) iron, making it an excellent meal for vegetarians. Eating an iron-rich diet that includes spinach can help prevent iron-deficiency anemia and symptoms like fatigue.
Combining foods high in vitamin C with foods high in iron, like spinach, can maximize non-heme iron absorption. “Vitamin C (ascorbic acid) binds with iron, making it easier for your body to absorb both nutrients.
– Protects eyesight
Lutein and another antioxidant called zeaxanthin in spinach are related to vitamin A and beta-carotene found in carrots. These antioxidants help protect your eyes against sun damage. They may also lower your risk of eye disorders, such as age-related cataracts.
One small study found that eating a half-cup of frozen spinach every day for two months increases lutein levels and eye pigment. High pigment levels may lower your risk of macular degeneration.
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Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
