Spinach

Murcia Tomás, María Antonia; Jiménez Monreal, Antonia María; González, Julia; MartÍnez Tomé, Magdalena

Publication:
Spinach

dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.author	Jiménez Monreal, Antonia María
dc.contributor.author	González, Julia
dc.contributor.author	MartÍnez Tomé, Magdalena
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.contributor.editor	Jaiswal, Amit K.
dc.date.accessioned	2026-01-22T19:06:15Z
dc.date.available	2026-01-22T19:06:15Z
dc.date.copyright	© 2020 Elsevier Inc.
dc.date.issued	2020
dc.description.abstract	Spinach (Spinacia oleracea L.), an annual plant, is a green, leafy vegetable that can be grown in both spring and autumn. The nutritional value of fresh spinach, with 91% of moisture content, shows between 0.4% and 0.6% lipid content, around 2.9% protein content, and contains good levels of essential amino acids, except sulfurous amino acids (methionine) and tryptophan. Although the carbohydrate content is very low (2%–10%), the fiber content is high (2.2%). There are numerous health benefits associated with the consumption of spinach and these are attributed to its lipid-lowering properties and cardiovascular protection, antiobesity effects, hypoglycemic activity, antiinflammatory effects, anticancer properties, neuronal protection, antimacular degeneration, among others. Fresh spinach is attributed antioxidant properties because it contains a large amount of phenolic or flavonoid compounds, chlorophylls, ferulic acid and caffeic acid, quercetin, patuletin, spinacetin, and jaceidin, which are mainly found in the leaves, with maximum levels in the summer.
dc.format	application/pdf
dc.format.extent	24
dc.identifier.doi	https://doi.org/10.1016/B978-0-12-812780-3.00011-8
dc.identifier.isbn	978-0-12-812780-3
dc.identifier.uri	http://hdl.handle.net/10201/191131
dc.language	eng
dc.publisher	Elsevier
dc.relation	Sin financiación externa a la Universidad
dc.relation.publisherversion	https://www.sciencedirect.com/science/chapter/edited-volume/pii/B9780128127803000118
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Proximate composition
dc.subject	Antinutrients
dc.subject	Health benfits
dc.subject	Antioxidant
dc.subject	Environmental variations
dc.subject	Spinach
dc.subject.ods	No relacionado con ningún objetivo de desarrollo sostenible
dc.title	Spinach
dc.type	info:eu-repo/semantics/bookPart
dc.type.version	info:eu-repo/semantics/publishedVersion
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