Spinach is one of the favorite ingredients for many cooks. Why is it so good and how will it help your body? Find answers to these and many other questions in our article.
Spinach is the healthiest leafy vegetable that is gradually winning the hearts of not only healthy lifestyle followers, but also those who just love to eat deliciously. It perfectly complements dishes, and can also be an excellent dye in which case. Read more about the benefits of spinach below.
Spinach: benefits and harms
Like any other product, spinach has its own useful and not very useful properties and features. Uncovering them all and deciding whether or not you can eat spinach is very important if you want to follow a healthy eating pattern.
Spinach is a low calorie food. There are only 22 kcal in 100 g of spinach. In addition, spinach contains:
- 2.9 g protein
- 0.3 g fat
- 2 g carbs
Benefits of spinach
Spinach contains vitamins such as: A, B1, B2, B6, C, D2, E, K, PP, R. You can find useful minerals in spinach leaves. Thanks to this, spinach:
- promotes bowel function, helps to lose weight;
- slows down age-related changes in the nervous system;
- helps with anemia, exhaustion, anemia, hypertension, diabetes, gastritis;
- has a mild laxative and diuretic effect;
- improves the condition of the skin, nails and teeth, hair;
- strengthens the heart, helps to sleep better;
- works as a preventive measure against cellulite.
spinach while breastfeeding
For women’s health, spinach is indispensable, but when breastfeeding, they should not be abused. The fact is that your body is stronger and more resilient, and it will be difficult for a child’s body to cope with a new product.
Abuse of greens can cause allergies, frustration, poisoning of the baby.
Eat spinach only from the second month after the birth of the child, in the morning. Enter into the diet in very small portions to follow the reaction. Give preference to spinach that has grown in your garden or windowsill, or bought from a trusted seller.
Spinach should not be eaten with urinary, kidney and gallstone diseases, with gout. Also, spinach should be eaten immediately after it is plucked, and dishes from it should be prepared so that they can be eaten in one go. Otherwise, they will lose their flavor.
You need to boil spinach twice: the first water should be poured out, nitrates leave with it.
Growing spinach at home
Freshly picked spinach is the healthiest. That is why it is worth paying attention to the ways of growing greens at home. How to do it? Of course, on the windowsill or on the balcony.
How to grow spinach on a windowsill
To grow spinach on a windowsill, prepare:
- nutrient soil (any);
- landing containers;
First you need to fill the drainage and earth in the tank, and then make grooves. Sow spinach seeds pre-prepared for planting, sprinkle with earth and moisten with a spray bottle.
Cover the container with cling film to ensure greenhouse conditions, and wait for the first shoots within a week.
The optimum temperature for growth is 15ºС, no more.
What to cook with spinach
Do not believe that this simple greenery can be used to cook something special and especially tasty? Then check out the recipes. And first of all with the spinach dessert recipe.
Cooking time: 1 h 40 min.
For 6–8 servings
For the biscuit:
- 200 g flour
- 200 g sugar
- 150 g spinach
- 4 eggs + 2 proteins
- 80 ml vegetable oil
- 1 Art. l. lemon peel
- 2.5 tsp baking powder dough
For the filling:
- 500 g ricotta
- 400 g strawberries
- 300 g sour cream
- 150 g powdered sugar
- 1 pinch of vanilla
Rinse spinach, sort, dry, coarsely chop and put in a blender bowl. Add vegetable oil and lemon zest and puree until smooth.
Divide the eggs into whites and yolks. Add the yolk to the spinach mass, add 50 g of sugar and beat well.
Using a mixer, beat 3 yolks with 80 g of sugar until the mass increases in volume, mix in the spinach mass and mix until smooth.
In a separate bowl, beat 6 proteins in a stable foam and add it to the mass with spinach. Sift in flour with baking powder and mix gently.
Heat the oven up to 180ºС. Pour the batter into the prepared pan and bake for 45 minutes. Turn off the oven, open the door ajar and let the biscuit cool in the oven with the door ajar for 10 minutes.
Remove the finished biscuit from the mold, cool and divide into three cakes.
For cream, grind sour cream with ricotta, add powdered sugar, vanillin and beat until fluffy.
Wash the strawberries, dry them, remove the stalks, cut each berry into longitudinal slices.
Assemble the cake by smearing the cakes with cream and shifting with strawberries. Decorate the product to taste.
Cooking time: 1 h 30 min.
For 4 servings:
- 600 g spinach
- 1–2 potato tubers
- 1/2 onion
- 1.2 vegetable broth
- 2 tbsp. l. heavy cream
- 80 g of grated parmesan
- 30 g butter
- salt pepper
- 300 ml cream
- 6 slices smoked brisket
- salt pepper
Prepare cream. Finely chop the brisket and fry in a saucepan over high heat for 2 minutes. Pour in 1/2 cream, salt and pepper, bring to a boil and boil for 5 minutes. Puree the buttermilk and let cool. Whip the rest of the cream into foam, mix into the creamy mass with the brisket and beat again. Before serving, place the cream in the refrigerator.
Wash spinach, sort and pat dry. Peel potatoes, wash and cut into cubes. Peel the onion, chop it and fry in butter in a saucepan for 3 minutes. Add spinach and cook, stirring, 2 minutes. Pour in the broth, put the potatoes, bring to a boil and cook, uncovered, for 20 minutes. Add salt and pepper to taste.
Remove soup from heat and puree. Add cream and heat over medium heat for 3 minutes.
Pour the finished velouté into serving bowls. In each serving put 1–2 tbsp. l. cream and sprinkle the dish with parmesan.
Spinach salad with boiled egg and crispy chicken breast
Cooking time: 1 h 30 min.
For 4 servings:
- 200 g baby spinach
- 1 bulb
- 4 chicken breasts
- 6 eggs
- 100 g breadcrumbs
- 60 g flour
- 1 liter vegetable oil for deep frying
- salt pepper
- 50 ml soy sauce
- 2 tbsp. l. liquid honey
- 50 ml sunflower oil
Hard boil 4 eggs, transfer them to a bowl of cold water and let cool completely.
Prepare the sauce. In a small saucepan, combine honey with soy sauce, heat and remove from heat. Mix sunflower oil into a warm mass, add salt and pepper to taste. Beat the mass with a mixer and leave at room temperature until serving.
Whisk the remaining eggs in a deep plate with a fork, add salt and pepper to taste. Sprinkle flour and breadcrumbs in an even layer on separate flat plates.
Peel the onion and cut into thin half rings. Wash spinach, sort and pat dry. Peel the boiled eggs and cut into halves. Arrange onion and spinach on serving plates and pour over a small amount of sauce. Place two egg halves on each serving.
Rinse chicken breasts, pat dry and cut into thick strips. Roll the strips of meat in flour, dip in the egg and coat thickly in breadcrumbs.
In a saucepan, heat the oil for deep-frying and fry the strips of chicken breast in portions for 4–5 minutes. Put the fried breast on the salad. Serve the remaining sauce in a separate bowl.
Do you like spinach?