01/03/2021
We are so lucky to have four different sorts of spinach growing at Nature’s Nourishment/Hinterland Energetics at the moment. I’ve outlined them below detailing a little about the nutritional content and uses.
Suriname spinach is crunchy, tangy, and it’s nutritious leaves are high in protein and rich in Vitamins A and C as well as iron and calcium. The leaves can be eaten raw in salads or lightly cooked as a green vegetable in stir-fries. Avoid if you have issues with oxalates. If you have issues with oxalates you can contact the HE clinic.
Ceylon spinach is very good for you, it contains vitamins A, B & C, iron and calcium. High in blood building chlorophyll and rich in mucilage that is soothing to the digestive tract and helps remove mucous and toxins. The leaves and shoots taste similar to ordinary spinach and they can be harvested regularly to be eaten raw or cooked.
Brazilian spinach has a similar nutritional
content to other leafy greens. It contains manganese, folate, magnesium, iron, copper, vitamins B2, B6, C and E, calcium, and potassium, and is very low in kilojoules and fats. It is a good tasting, wet-season, green leafy vegetable, without the slimy or mucilaginous texture that people often dislike with Ceylon spinach. It can be used steamed or stir-fried rather than in salads. This also helps break down the oxalates.
Okinawa Spinach is known also for its nutritional benefits and has also been given the name ‘cholesterol spinach’ as it has been said to be great in lowering the bad cholesterol. It can be eaten raw or cooked. The leaves and young shoot tips are often steamed, used in stir fry, tempura, stews, and soups. Try not to overcook it as it can become slimy. The leaves have a crisp, nutty taste with a faint hint of pine.
