Verified on 04/22/2024 by Alexane Flament, Editor
If good weather is long overdue, make no mistake, spring is here. The opportunity for HealthPassport to make a focus on a seasonal vegetable: spinach.
If this green leaf is renowned for its iron intake, a 150g portion representing 15% of the recommended daily intake, the real benefits of spinach lie elsewhere…
Spinach, a unique ally for our bones
Among all the vegetables that exist, spinach provides the best intake of calcium and manganesetwo trace elements essential to our metabolism.
A 150 g portion would contain more than a third of our daily necessary intake, making this green leaf an asset for vegans who do not consume dairy products and therefore do not have access to the calcium they contain.
As a reminder, calcium is essential for the formation, consolidation and strength of bones and teeth, as is manganese which also plays a role in the development of tissues such as ligaments, tendons and cartilage.
Spinach, the secret to a strong and resistant body
Rich in protein and fiber, spinach is the perfect ally for rapid and light digestion. In addition to its beneficial effect on digestion and satiety, a good fiber intake would help prevent the risks of obesity, diabetes, cholesterolas well as the development of colon cancer.
For their part, proteins serve to build, strengthen and heal muscles while strengthening our antibodies. Note also that a meal rich in protein and fiber allows you to quickly achieve satiety and maintain it for several hours, thus preventing cravings.
Spinach, the miracle cure for aging?
In addition to its health benefits, spinach also has the effect of slowing down metabolism thanks to its high nitrate content.
According to Doctor Boris Hanselcited by Le Point, “the possible outcome [de cela] is a slowdown in aging”. In addition, a high nitrate content also helps improve blood circulation and lower blood pressure, which, in fine, would reduce the risk of disease and heart attack, as well as stroke.
However, for this to work, you must follow three rules: keep the spinach cool, consume it within 48 hours after cooking and do not cook it in puree form. The aim of all this is that the vegetable is not “transformed into nitrites which are probably carcinogenic substances”.
Spinach, the magic food to maintain good vision
Thanks to its content of chlorophyll and in carotenoids (lutein and zeaxanthin), spinach is the perfect ally for preserving vision.
Indeed, anti-inflammatory, these plant pigments also limit the risk of macular degeneration, cataracts and retinitis pigmentosa, vision disorders which tend to appear in the elderly.
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