Description:
Spinach, known as ‘Palak’ in Hindi, is a leafy green flowering plant native to central and western Asia. It is an annual plant that grows to about 30 cm tall. Spinach leaves are simple, ovate to triangular, and can be smooth or slightly crinkly. The plant is known for its bright green color and slightly bitter taste when raw, which mellows into a more earthy flavor when cooked. Spinach has been cultivated for over 2,000 years and was originally from ancient Persia. It is now a staple in cuisines around the world, valued for its versatility and nutritional benefits. Spinach is rich in vitamins A, C, and K, magnesium, iron, and manganese. It can be consumed fresh in salads, cooked in dishes, or blended into smoothies. Spinach is especially notable for its high iron content, which is essential for oxygen transport in the blood, and its antioxidants that help combat oxidative stress in the body.

Nutrients:
“Vitamin A”: “Essential for eye health, immune function, and skin health. It helps maintain good vision and promotes healthy growth and reproduction.”,

Health Benefits:
“Promotes eye health due to its high vitamin A content.”,
“Boosts the immune system with its rich vitamin C levels.”,
“Supports bone health thanks to its vitamin K content.”,
“Helps prevent anemia by providing a good source of iron.”,
“Reduces oxidative stress due to its high antioxidant content.”,
“Aids in muscle and nerve function with its magnesium content.”,

Shelf Life:
Fresh spinach can last up to a week if stored in the refrigerator. It should be kept in a plastic bag or container to maintain its moisture. For longer storage, spinach can be blanched and frozen, extending its shelf life to several months.