EUROPEAN UNION DEHYDRATED SPINACH

Spinach belongs to the Chenopodiaceae family and to the species Spinacia oleracea (English: Spinach, Italian: Spinaci). Its origin is from Asia and is cultivated in Europe and North America.

It is an annual or biennial plant whose leaves are thick, triangular with a deep green color. When the length of the day is longer and the temperature is high enough, then a shoot develops, bearing an inflorescence with small flowers. Its growth is favored in sandy soils.

Spinach is one of the most nutrient dense green leafy vegetables. It contains vitamins K, A, calcium, magnesium, fiber, folic acid, iron and manganese.

It shows anti-cancer properties mainly due to its high content of flavonoids and polyphenols. These substances protect the heart and help reduce blood pressure. It contains lutein and vitamin E, which protect the eyes, while vitamin K acts protectively on the bones. Eating spinach also delays the degeneration of nerve cells in the brain.

Today spinach is eaten (spanakorizo, cuttlefish with spinach), made into various pies (spanakopita) or even eaten raw in various salads.