Spinach

The English word "spinach" dates to the late 14th century from espinache (French, épinard) of uncertain origin.[2]

Common spinach, S. oleracea, was long considered to be in the family Chenopodiaceae, but in 2003 that family was merged into the Amaranthaceae in the order Caryophyllales. Within the family Amaranthaceae sensu lato, Spinach belongs to the subfamily Chenopodioideae.

Spinach is an annual plant (rarely biennial) growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds.

Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat. In a 100 g (3.5 oz) serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B₆, vitamin E, calcium, potassium, and dietary fiber. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of oxalates, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely.[3]

Spinach production - 2018

Country	Production (millions of tonnes)
China	23.8
United States	0.38
Japan	0.23
Turkey	0.23
World	26.3
Source: UN Food & Agriculture Organization, Statistics Division (FAOSTAT)[1]

In 2018, world production of spinach was 26.3 million tonnes, with China alone accounting for 90% of the total.[1]

Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.[13] Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.[13]

Some packaged spinach is exposed to radiation to kill any harmful bacteria. The Food and Drug Administration approves of irradiation of spinach leaves up to 4.0 kilograys, having no or only a minor effect on nutrient content.[14] Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.[15]

The comics and cartoon character Popeye the Sailor Man has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.[16]

Spinach is thought to have originated about 2000 years ago in ancient Persia from which it was introduced to India and ancient China via Nepal in 647 AD as the "Persian vegetable".[17] In AD 827, the Saracens introduced spinach to Sicily.[18] The first written evidence of spinach in the Mediterranean was recorded in three 10th-century works: a medical work by al-Rāzī (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where Ibn al-ʻAwwām called it raʼīs al-buqūl, 'the chieftain of leafy greens'.[19] Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.[20]

Spinach first appeared in England and France in the 14th century, probably via Spain, and gained common use because it appeared in early spring when fresh local vegetables were not available.[17] Spinach is mentioned in the first known English cookbook, the Forme of Cury (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.[17][21] During World War I, wine fortified with spinach juice was given to injured French soldiers with the intent to curtail their bleeding.[17][22]

• Green leafy vegetable
• Ipomoea aquatica
• Kale
• Mountain spinach
• Palmer amaranth
• Pkhali
• Spinach dip
• Spinach in the United States
• Spinach salad
• Spinach soup
• Tetragonia tetragonioides
• White goosefoot

Wikibooks Cookbook has a recipe/module on Spinach

Wikimedia Commons has media related to Spinacia oleracea.

• Chisholm, Hugh, ed. (1911). "Spinach" . Encyclopædia Britannica (11th ed.). Cambridge University Press.