Baby spinach can be called a younger version of classic spinachwhich has gained enormous popularity in recent years. His small, firm ones the leaves are delicate in taste and they do not have the bitterness typical of mature leaves. They are ideal for salads, sandwiches, but also for hot dishes. It’s a vegetable that does not require complicated preparation – just rinse them before eating. Baby spinach is not only a source of iron, magnesium and B vitamins, but also… an important element of health prevention, especially for seniors.
Baby spinach is simply young spinach leaves that are harvested at an early stage of growth (before the plant is fully developed). It’s thanks to this Baby spinach has exceptionally delicate, juicy and bitter-free leaveswhich appear in older specimens. They have an intense green color, thin petioles and a slightly shiny surface. They are soft to the touch and a taste – subtle, with a slightly nutty note.
Growing baby spinach is similar to growing the classic spinach. Only the growing season is much shorter – usually lasts about 30-40 days. Thanks to this, the plant retains more vitamins and minerals. Most often it is harvested in spring and autumnwhen temperatures are moderate and the sun does not burn the leaves. This vegetable tolerates cold and moisture perfectly, which is why it works well in the Polish climate.
In the kitchen, baby spinach is valued primarily for its versatility – you can add it to almost anything. It goes perfectly with eggs and cheese, as well as fruit, nuts or fish. No wonder it has become a must-have ingredient in healthy salads, green smoothies and Mediterranean dishes.
Baby spinach is a real treasure trove of nutritional values. According to the websitezdrowie.interia.pl, young spinach leaves “contain many more valuable ingredients (than the classic ones) – they contain more vitamins and elements that have a beneficial effect on the body.”
They are low-caloriebecause a 100 gram portion is only 23 kcal. They have too low glycemic index (GI = 15)so they are very beneficial for people with diabetes. They do not cause sudden sugar spikes, and additionally – thanks to the high fiber and water content, they support glucose control and increase the feeling of satiety.
Baby spinach contains a lot of vitamin K, which is responsible for… healthy bones and proper blood clotting. It is also a source of folic acid, needed for cell regeneration and production of red blood cells. This is particularly important for seniors – regular consumption of vegetables can support the circulatory system, concentration and resistance.
It’s in there too iron, magnesium, calcium and potassium. This is a valuable source vitamins A, C and E and those from group B. All these ingredients they protect the heart and blood vessels (reducing too high pressure) and nervous system. Iron helps treat anemia. It is worth mentioning, however, that the iron contained in spinach is the so-called non-heme, which the body absorbs less easily. To increase its absorption, It is good to combine baby spinach with products rich in vitamin C (e.g. peppers, lemon, parsley, pomegranate, oranges or tomatoes).
Contained in baby spinach antioxidants delay cell aging processes, have anti-cancer potential and protect eyesight. Fiber helps provide proper digestion, reduces too high cholesterol levels, supports intestinal function and maintaining a healthy weight. Regularly eating additional vegetables detoxifies the body. Including it in your daily diet can have a positive effect on your vitality and well-being.
Although baby spinach is very healthy, Unfortunately, not everyone can benefit from its health-promoting effects. People suffering from gout or kidney stones should not eat it in large quantities because it contains oxalates (although there are fewer of them than in the case of common spinach). It should also be avoided by all those who regularly take anticoagulants containing warfarin. Moreover, the plant may interfere with the absorption of iodine, so people with thyroid diseases should also be careful with it. The histamines contained in baby spinach can, in turn, cause allergies and cause a reaction – a rash or itching, so allergy sufferers should also approach it with more caution.
Baby spinach can be eaten both raw and after gentle heat treatment. Raw is perfect for salads. Just add a little olive oil, lemon juice, nuts, feta cheese or grilled chicken to create a nutritious meal.
In the breakfast version, it tastes great with fried egg, avocado and tomato. Blended with banana, kiwi and natural yogurt, it is full of vitamins.
After lightly stewing, baby spinach becomes tender an excellent base for sauces, stuffings and pasta. Suitable for all kinds casseroles, pancakes, omelettes, quiche and risotto. In Italian cuisine, it is often added to ravioli with ricotta, and lovers of oriental flavors can add it to curry or stir-fry.
It is also a great addition for cream soups. Thanks to its delicate taste, it does not dominate the dish and at the same time enriches it with valuable microelements. It’s worth remembering it is best eaten fresh – after prolonged storage, it loses its firmness, some vitamins and its aroma.
Baby spinach is one of the healthiest and most universal vegetables. Light and packed with nutritional values, it supports the heart, bones, eyesight and nervous system. It goes well with many dishes, so it is easy to include it in your daily menu. It is worth reaching for it regularly, especially in older age, to naturally take care of your health, well-being and good condition.
Source: Terazgotuje.pl, iodieta.pl
