Spinach (spinacia oleracea l.) – a herbaceous annual plant from the family of haze, or swan, 30–40 cm high with juicy fleshy leaves. Cultivated as a vegetable plant. In Central Asia it grows like a weed. Iran is considered the homeland of spinach.
Spinach contains about 2.5% protein and the same carbohydrates, up to 774 mg of potassium salts, 100 mg of calcium, up to 57 mg of magnesium, 83 mg of phosphorus, 3 mg of iron, copper, manganese, molybdenum, cobalt, nickel. Vitamins (in mg %): C (50), B, (0.1), B2 (0.2), PP (0.3), Carotin (up to 5), R, K, E.
Spinach – valuable food and dietary product. It has an anti -inflammatory effect, improves blood formation, promotes a faster restoration of forces after the diseases and the removal of toxins from the body. Aqueous infusions of spinach leaves since ancient times have been used in folk medicine for anemia, diseases of the throat and lungs, as well as in various inflammatory processes and during the recovery period.
A huge number of dishes can be prepared from spinach. Cold snacks with nuts, butter, onions, garlic and vinegar. From the first dishes – cabbage soup with fish, egg, croutons. For the second – omelet, Schitzel and others. You can prepare spinach stewed with meat, bake with sausage, make an omelet or potato pancakes with spinach.
Spinach salad is made from young leaves, with onions, vegetable oil or sour cream. To give a more acute taste, add crap, lemon or vinegar juice.
Stewed spinach can be served to meat dishes, cereal and cottage cheese casseroles.
Spinach pies are prepared from fresh and sour dough. For the filling, you use crushed spinach leaves with onions or egg.
Joar and potato tags with spinach are prepared in the usual way, only part of the main product (up to 20%) is replaced with chopped spinach leaves.