Tinfoil Chef

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The answer is that because of the impressive list of nutrients in it and the density of those nutrients. A partial list includes:

Alpha Lipoic Acid
Ascorbic Acid
B Vitamins
Beta-Carotene
Glutathione
Lutein
Vitamin E
Zeaxanthin

These and other things in Spinach make it one of the best, if not the best, of the green leafy vegetables to include in your diet. There’s a connection to a reduced risk of coronary artery disease, stroke. Several forms of cancer including oral, stomach, ovarian, colon, lung, skin, prostate and breast cancer.

I’ve also read that there are some studies that suggest it may help prevent or delay the onset of “age-related cognitive decline” and age related macular degeneration.

Besides all that, it’s just plain good. Granted, you might well have a harder time getting kids to eat the canned variety, but fresh and frozen chopped spinach are different in both taste and texture. Fresh spinach and Baby spinach are the best.

It can be used in salads and sandwiches or pretty much anywhere you would use lettuce and it’ll have a LOT more value both for nutrition and for taste.

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