The benefits of a fundamental vegetable to prevent colds

Winter arrives and, with the season of the lowest temperatures of the year, the threat of cold becomes present and forces us to take the greatest possible preventive measures to protect our health from bad periods. Time for grandma’s remedies, magical formulas, some traditional medicine and, what a surprise, activate the consumption of spinach contribute to the general well-being.

THE spinach AND one of the most nutritious and versatile vegetables which can be found in any supermarket. It is a food rich in vitamins and mineral salts, in particular iron, an essential nutrient for the correct functioning of the human body. Among some of its benefits, consuming spinach can help prevent colds.

spinach is originally from Persia and have been grown all over the world for centuries. It is currently a very popular ingredient in international cuisine, especially in Mediterranean cuisine. It is a dark green leafy vegetable contains a large amount of nutrients, such as vitamins A, C, E and K, folic acid, calcium and iron.

Spinach, an antidote to anemia

Precisely, iron is one of the most important nutrients in spinach. Iron is an essential mineral found in all body tissues, but especially in the blood, where it is needed to carry oxygen to all cells in the body.

A lack of iron in the body can lead to a condition known as anemia, characterized by fatigue, weakness and lack of concentration.

Regular consumption of spinach can help prevent anemia and its symptoms, thanks to its high iron content. One cup of raw spinach contains about 0.8 mg of iron., equal to 10% of the recommended daily allowance. Additionally, spinach contains vitamin C, which helps the body absorb iron.

Protection against colds

But spinach is not only helpful in preventing anemia, it can also help prevent colds. Vitamin C contained in spinach not only does it help absorb iron, but it’s also essential for the immune system.

This vitamin is an antioxidant that helps protect the body’s cells from damage caused by free radicals, which are unstable molecules produced by the body and can cause familiar diseases, such as the most common cold.

Also, spinach contains other nutrients important for the immune system, such as beta-carotene and vitamin E. Beta-carotene is an antioxidant that is converted into vitamin A in the body and helps maintain healthy skin and mucous membranes. Vitamin E, for its part, is another antioxidant that helps protect cells in the body and has been shown to help prevent chronic disease.

Spinach: an ally in the kitchen

Spinach, on the other hand, is very versatile in the kitchen and can be used in many different ways. They can be eaten raw in salads, steamed or stir-fried, or used as an ingredient in dishes such as soups, stews and quiches. Plus, spinach can be frozen, making it a convenient and convenient option to always have on hand.

Eating them raw can be a good way to do this protect its high vitamin C content. Additionally, raw spinach is also lower in calories than cooked spinach and appears to retain folate better, much of which is lost during cooking.

Another advantage of eating them raw has more to do with our tastes, as it is a way to keep their crunchy texture, very pleasant in salads or side dishes. In this case, as with other vegetables, it is absolutely necessary to wash them thoroughly in plenty of water.

On the other hand, during cooking a higher concentration of minerals is obtained, although it will negatively affect vitamins. Elements such as calcium, iron or magnesium are absorbed better if we heat vegetables.