What are Benefits and Medicinal uses of Spinach (Paalak)?

                    SPINACH (PAALAK)

        

            The spinach is the most popular leafy vegetables. It is cultivated on a large scale in almost every part of India. At present, it is the most esteemed green leafy vegetable.

Qualities:

                          Spinach is a bit pungent, sweet, digestible, cool, and dry. It stimulates peristalsis and is a mild laxative. It is easy to digest and assimilate. It has a satisfying quality. It is heavy and palatable. It eliminates cough, asthma and toxic elements.

Analysis of contents:

                         Spinach are contained 91.7% water, 1.9% Protein, 0.9% fat, 4.00% carbohydrates, 1.5% minerals, 0.06% calcium, 0.01% Phosphorus, 5 mg/100 gm Iron, 2600 to 3500 I.U/ 100 gm Vitamin 'A', 70 I.U to 100 gm Vitamin 'B', 48 mg/ 100 gm Vitamin'C'

                                Its also contains magnesium, sulphur, sodium, silicon and potassium in minute quantities.

Use:

                            The spinach is agreeable vegetable. It is often cooked as a green vegetables. Its soup also can be taken by boiling it. But its raw juice gives the maximum benefits of its contents.

Benefits:

                            As the iron of spinach is easy of digestion, it is employed as a food medicine in anaemia with satisfactory results. The minerals which spinach contains reduce acidity and bestow health. Its juice is diuretic. It allays bile-disorders. It is very effective against gynaecological diseases.

Note:

                     Spinach contains salts of oxalic acid in good proportion. Hence it is harmful to people likely to get kidney stone trouble. Therefore, they are advised  to make restricted use of spinach.