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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