Spinach

Spinach

History

Spinach is thought to have originated in Persia, although our name for it comes from the French term, which in turn came from the Arabic and Persian words for the plant. Spinach is closely related to beets and Swiss chard.

Source: Coastline Produce

Spinach Farmers

Boskovich Farms

In 1915, Stephen Boskovich began farming in Southern California’s San Fernando Valley.

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Season, Ripeness and Storage

State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Arizona            
California            
In-Season  

Season

Spinach is harvested year-round in California and from December through April in Arizona.

Ripeness

Good-quality spinach will have broad, thick and crisp dark green leaves. The stems will be unblemished and free of mud.

Avoid product with thin, limp leaves that are pale-green or yellow. Also avoid mud-caked product, or bunches with extremely large or blemished stalks.

Storage

Store spinach in refrigerator for up to one and a helf weeks.

Nutrition Facts
Serving Size: 1 cup
Amount Per Serving  
Calories: 7  
  % Daily Value*
Total Fat: 0.12g 0%
Cholesterol: 0mg 0%
Sodium: 24mg 1%
Total Carbohydrate: 1.09g 0.36%
     Dietary Fiber: 0.7 0% 
     Sugars: 0.13g  
Protein: 0.86g  
Vitamin A 56.26% Vitamin C 14%
Calcium 3% Iron 4.5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: USDA National Nutrient Database

Stroke

Half a cup of cooked spinach contains more than 400mg of potassium. Potassium-rich foods have been confirmed by the FDA to stop strokes.

Blood Pressure

Potassium also fights high blood pressure.

Heart Health

Consuming the ideal amount of fiber daily (25g for women and 38g for men) has been shown by CDC studies to reduce levels of CRP, thus possibly lowering risk of heart attack as well. Half a cup of cooked spinach contains 4g of fiber. Spinach is also lutein rich. Lutein helps keep arteries clear of cholesterol blockages.

Fun Facts

  • Make washing spinach easy by adding a small amount of salt to cold water. Swish around, transfer to colander, rinse and drain immediately, pat dry.
  • Spinach was the first frozen vegetable to be sold.

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