Health Benefits of Spinach is carefully compiled and written by Mrs. Pankaj Sodhi, CEO Ayush Herbs to help people know amazing health benefits of Spinach. She has a deep interest for Ayurvedic herbs and their recipes which can be prepared at home and consumed in a natural way to maintain good health and well-being.
Health Benefits of Spinach
The cartoon ‘Popeye the Sailor Man’ is known for his fondness for spinach. The cartoon aimed to convince all especially children to eat spinach and get strong. Spinach is known to have all the good things required for every part of the body and Popeye knew it!!!!
Spinach is rich in protein and fiber, low in fat and cholesterol and sodium. Spinach is full of Vitamins like A, C, E, B6, K, folate, niacin, zinc, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, thiamine and riboflavins. Spinach is also a good source of beta carotene, lutein, xanthene the antioxidant CO Q10.
Recipe for Spinach Egg delight ( Palak / Spinach with eggs)
- Spinach boiled & pureed 2 bowls
- Boiled Eggs- 4
- Garlic Paste 1 1/2 tsp
- Ginger finely chopped 1 tsp
- Cumin seeds 1/4 tsp
- Red chillies whole 3-4
- Salt to taste
- Corriander powder ¾ tsp
- Garam masala powder ½ tsp
- Red chilli powder ¼ tsp
- Milk ½ cup
- Ghee /clarified butter 2 -3 tbsp
Wash spinach in running water and dip it in hot boiling water for a few minutes. Take it out and place it in cold water and then puree it. This way the green colour of the spinach is maintained. Boil the eggs and peel. Put 4 -5 long slits on side of the eggs without separating the eggs. Take a pan, add ghee to it, once warm add cumin seeds and let it crackle then add the whole red chillies and make it smoky. Add garlic paste and chopped ginger till fragrant. To this add the red chilli powder coriander powder and eggs, roast the eggs for 3-4 minutes and add the spinach puree. Mix well and add salt and garam masala to it. Simmer it on low flame for about 5 minutes. Now add the milk slowly stirring the spinach gently all the time. Cover it and simmer it on low heat for a few more minutes. See that the palak is thickened and not very runny. Serve hot with paranthas.