Jump to content

Edit filter log

Details for log entry 29694617

06:02, 20 April 2021: 113.20.96.50 (talk) triggered filter 636, performing the action "edit" on Spinach. Actions taken: Warn; Filter description: Unexplained removal of sourced content (examine)

Changes made in edit

}}
}}


'''Spinach''' (''Spinacia oleracea'') is a [[Leaf vegetable|leafy]] green [[flowering plant]] native to [[Central Asia|central]] and [[western Asia]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage using [[Food preservation|preservation techniques]] by [[canning]], [[Freezing (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]].
'''Spanich''' (''Spinacia oleracea'') is a [[oofy vegetable|leafy]] brown [[flowering plant]] native to [[Central Africa|central]] and [[western America]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage [[ preservation|preservation techniques]] by [[canning]], [[Overheating (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]].


It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.
It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|200-300|cm|in|0|abbr=on}} short and {{convert|10–150|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.


In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/>
In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/>
| note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full Link to USDA database entry]
| note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full Link to USDA database entry]
}}
}}
Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.{{Cn|date=February 2021}}
Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on t

==Nutrients==
Raw spinach is 91% water, 4% [[carbohydrates]], 3% [[protein]], and contains negligible [[fat]]. In a {{convert|100|g|abbr=on}} serving providing only 23 [[calories]], spinach has a high [[nutritional value]], especially when fresh, [[frozen food|frozen]], steamed, or quickly boiled. It is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[vitamin K]], [[magnesium]], [[manganese]], [[iron]] and [[folate]]. Spinach is a good source (10-19% of DV) of the [[B vitamins]] [[riboflavin]] and [[vitamin B6|vitamin B<sub>6</sub>]], [[vitamin E]], [[calcium]], [[potassium]], and [[dietary fiber]]. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of [[oxalates]], which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely.<ref name="National Osteoporosis Foundation 2015">{{cite web | title=Osteoporosis Diet & Nutrition: Foods for Bone Health | website=National Osteoporosis Foundation | date=2015-12-21 | url=https://www.nof.org/patients/treatment/nutrition/ | access-date=2019-11-18}}</ref>

===Iron===
Spinach, along with other green, leafy vegetables,<ref name="usda">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=|title=Raw spinach per 100 g, Full Report from the USDA National Nutrient Database|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference Release 27|date=2014|access-date=1 February 2015}}</ref> contains an appreciable amount of [[iron]] attaining 21% of the Daily Value in a {{convert|100|g|abbr=on}} amount of raw spinach. For example, the [[United States Department of Agriculture]] states that a {{convert|100|g|abbr=on}} serving of cooked spinach contains {{nowrap|3.57 mg}} of iron,<ref name="usdacooked">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/11458|title=Spinach, cooked, drained, without salt|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference 1 Release April, 2018|date=2018|access-date=31 May 2019}}</ref> whereas a {{convert|100|g|abbr=on}} ground hamburger patty contains {{nowrap|1.93}} mg of iron.<ref name="FoodData Central">{{cite web | title=FoodData Central | website=FoodData Central | url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients | access-date=2019-11-18}}</ref> However, spinach contains iron absorption-inhibiting substances, including high levels of [[oxalate]], which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.<ref name="noonan">{{cite journal|journal=Asia Pac J Clin Nutr|year=1999|volume=8|issue=1|pages=64–74|title=Oxalate content of foods and its effect on humans|authors=Noonan SC, Savage GP|pmid=24393738|url=http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf|doi=10.1046/j.1440-6047.1999.00038.x}}</ref> In addition to preventing absorption and use, high levels of oxalates remove iron from the body.<ref name="noonan"/><ref>{{Cite book| title = Nutrition and diet therapy| year = 1997| pages = 229| isbn = 978-0-8151-9273-2| last1 = Williams| first1 = Sue Rodwell| last2 = Long | first2 = Sara }}</ref>

===Calcium===
Spinach also has a moderate [[calcium]] content which can be affected by [[oxalate]]s, decreasing its absorption.<ref name="noonan"/><ref>{{Cite book| title = Nutrition| url = https://books.google.com/books?id=46o0PzPI07YC| year = 2003| page = 474| isbn = 978-0-7637-0765-1| last1 = Insel | first1 = Paul M.| last2 = Turner | first2 = R. Elaine| last3 = Ross | first3 = Don| access-date = 2009-04-15 }}</ref> The calcium in spinach is among the least bioavailable of food calcium sources.<ref name="noonan"/><ref name=Heaney2006>{{Cite book| url = https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135 | title = Calcium in human health| year = 2006| author = Heaney, Robert Proulx| pages = 135| isbn = 978-1-59259-961-5| access-date = 2009-04-15 }}</ref> By way of comparison, the human body can absorb about half of the calcium present in [[broccoli]], yet only around 5% of the calcium in spinach.<ref>{{cite book|url=https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404|title=Understanding Nutrition|authors=Whitney E, Rady Rolfes S|publisher=Cengage Learning| date=Jan 1, 2010|isbn=978-0538734653}}</ref>

===Vitamin K===
A quantity of 100 g of spinach contains over four times the recommended daily intake of [[vitamin K]]. For this reason, individuals taking the [[anticoagulant]] [[warfarin]] &ndash; which acts by inhibiting vitamin K &ndash; are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.<ref name="mayo">{{cite web |author=Sheps SG|title=Warfarin diet: What foods should I avoid? |url=https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443 |publisher=Mayo Clinic |access-date=6 March 2019 |date=19 April 2018}}</ref>

==Production, marketing, and storage==
{| class="wikitable" style="float:right; clear:right; width:18em;"
|+ Spinach production - 2018<br />
!Country
!<center>Production <br><small> (millions of tonnes)</small></center>
|-
|<center>{{CHN}}</center> || <center>23.8</center>
|-
|<center>{{USA}}</center> || <center>0.38</center>
|-
|<center>{{JPN}}</center> || <center>0.23</center>
|-
|<center>{{TUR}}</center> || <center>0.23</center>
|-
|-bgcolor="#CCCCCC"
|<center>'''World'''</center> ||<center> '''26.3'''</center>
|-
|colspan=3 |<small>Source: [[FAO|UN Food & Agriculture Organization]], Statistics Division (FAOSTAT)<ref name="faostat18">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=UN Food & Agriculture Organization|title=Crops/Regions/World List for Production Quantity of Spinach in 2018|year=2018|access-date=24 April 2020}}</ref></small>
|}
In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/>

Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.<ref name="sd">{{cite web | url = https://www.sciencedaily.com/releases/2005/03/050323124809.htm | title=Storage time and temperature effects nutrients in spinach | access-date = 2008-07-05}}</ref> Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.<ref name=sd/>

Some packaged spinach is exposed to radiation to kill any harmful bacteria. The [[Food and Drug Administration]] approves of irradiation of spinach leaves up to 4.0 [[kilogray]]s, having no or only a minor effect on nutrient content.<ref name="bliss">{{cite web|url=http://www.ars.usda.gov/is/pr/2010/100527.htm|title=Nutrient retention of safer salads explored|publisher=US Department of Agriculture|author=Bliss RM|date=27 May 2010}}</ref> Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.<ref>{{Cite web |url=https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf |title=ToxGuide for cadmium |publisher=Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services |location=Atlanta, GA |date=October 2012}}</ref>

==History==

Spinach is thought to have originated about 2000 years ago in [[Name of Iran|ancient Persia]] from which it was introduced to India and [[History of China#Ancient China|ancient China]] via [[Nepal]] in 647 AD as the "Persian vegetable".<ref name="vf">{{cite web |title=Spinach history - origins of different types of spinach |url=http://www.vegetablefacts.net/vegetable-history/spinach-history/ |publisher=Vegetable Facts |access-date=2 November 2019 |date=2019}}</ref> In AD 827, the [[Saracen]]s introduced spinach to [[Sicily]].<ref>{{cite book|last1=Rolland|first1=Jacques L.|last2=Sherman|first2=Carol|title=The Food Encyclopedia|date=2006|publisher=Robert Rose|location=Toronto|isbn=9780778801504|pages=335–338}}</ref> The first written evidence of spinach in the [[Mediterranean]] was recorded in three 10th-century works: a medical work by al-Rāzī (known as [[Rhazes]] in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where Ibn al-ʻAwwām called it ''{{transl|ar|ALA|raʼīs al-buqūl}}'', 'the [[rais|chieftain]] of [[leafy greens]]'.<ref>{{cite book|last1=Ibn al-ʻAwwām|first1=Yaḥyá ibn Muḥammad|author-link1=Ibn al-Awwam|title=Kitāb al-Filāḥah|chapter-url=https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160|access-date=July 30, 2014|chapter=23.8|year=1802}}</ref> Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.<ref>Clifford A. Wright. ''Mediterranean Vegetables: A Cook's ABC of Vegetables and their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook''. (Boston: Harvard Common Press, 2001). pp. 300-301.</ref>

Spinach first appeared in [[England]] and [[France]] in the [[14th century]], probably via [[Spain]], and gained common use because it appeared in early spring when fresh local vegetables were not available.<ref name=vf/> Spinach is mentioned in the first known English [[cookbook]], the ''[[Forme of Cury]]'' (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.<ref name=vf/><ref>{{cite book|first1=Jacques |last1=Rolland |first2=Carol |last2=Sherma |title=Spinach |work=The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People |location=Toronto |publisher=Robert Rose |year=2006 |access-date=March 7, 2010 |url=http://www.canadianliving.com/glossary/spinach.php |archive-url=https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php |archive-date=July 24, 2011}}</ref> During [[World War I]], wine fortified with spinach juice was given to injured [[Military of France|French soldiers]] with the intent to curtail their [[hemorrhage|bleeding]].<ref name=vf/><ref name="GrieveGrieve1971">{{cite book|author1=Margaret Grieve|author2=Maud Grieve|title=A modern herbal: the medicinal, culinary, cosmetic and economic properties, cultivation and folk-lore of herbs, grasses, fungi, shrubs, & trees with all their modern scientific uses|url=https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761|access-date=13 August 2010|date=1 June 1971|publisher=Courier Dover Publications|isbn=978-0-486-22799-3|pages=761–}}</ref>

==In popular culture==
The comics and cartoon character [[Popeye|Popeye the Sailor Man]] has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.<ref>{{cite news|url=https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle|title=E.C. Segar, Popeye's creator, celebrated with a Google doodle|last=Gabbatt|first=Adam|date=8 December 2009|newspaper=The Guardian|access-date=5 May 2010}}</ref> This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye says "spinach is full of vitamin A an' tha's what makes hoomans<!--sic--> strong and helty<!--sic-->".<ref>Joe Schwarcz, ''Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life'', 2015, {{isbn|1770411917}}, p. 245; spinach actually contains [[beta-carotene]], which the body converts to vitamin A</ref>

==See also==
{{Portal|Food}}
* [[Green leafy vegetable]]
* [[Ipomoea aquatica]]
* [[Kale]]
* [[Mountain spinach]]
* [[Palmer amaranth]]
* [[Pkhali]]
* [[Spinach dip]]
* [[Spinach in the United States]]
* [[Spinach salad]]
* [[Spinach soup]]
* ''[[Tetragonia tetragonioides]]''
* [[White goosefoot]]

==References==
{{Reflist|30em}}

==External links==
{{Cookbook}}
{{Commons category|Spinacia oleracea}}
* {{Cite EB1911|wstitle=Spinach}}

{{Taxonbar|from=Q81464}}
{{Authority control}}

[[Category:Amaranthaceae]]
[[Category:Flora of Nepal]]
[[Category:Leaf vegetables]]
[[Category:Plants described in 1753]]

Action parameters

VariableValue
Edit count of the user (user_editcount)
null
Name of the user account (user_name)
'113.20.96.50'
Age of the user account (user_age)
0
Groups (including implicit) the user is in (user_groups)
[ 0 => '*' ]
Rights that the user has (user_rights)
[ 0 => 'createaccount', 1 => 'read', 2 => 'edit', 3 => 'createtalk', 4 => 'writeapi', 5 => 'viewmywatchlist', 6 => 'editmywatchlist', 7 => 'viewmyprivateinfo', 8 => 'editmyprivateinfo', 9 => 'editmyoptions', 10 => 'abusefilter-log-detail', 11 => 'centralauth-merge', 12 => 'abusefilter-view', 13 => 'abusefilter-log', 14 => 'vipsscaler-test' ]
Whether the user is editing from mobile app (user_app)
false
Whether or not a user is editing through the mobile interface (user_mobile)
false
Page ID (page_id)
169734
Page namespace (page_namespace)
0
Page title without namespace (page_title)
'Spinach'
Full page title (page_prefixedtitle)
'Spinach'
Edit protection level of the page (page_restrictions_edit)
[]
Last ten users to contribute to the page (page_recent_contributors)
[ 0 => 'Zefr', 1 => '100.33.29.62', 2 => 'Macrakis', 3 => 'Edviges', 4 => 'ClueBot NG', 5 => '173.69.198.93', 6 => 'Scanbre', 7 => 'Pepperbeast', 8 => 'Sintukadian', 9 => 'AnomieBOT' ]
Page age in seconds (page_age)
576177410
Action (action)
'edit'
Edit summary/reason (summary)
''
Old content model (old_content_model)
'wikitext'
New content model (new_content_model)
'wikitext'
Old page wikitext, before the edit (old_wikitext)
'{{short description|Species of flowering plant}} {{about|the plant, ''Spinacia oleracea''|other leaf vegetables|Spinach (disambiguation)}} {{speciesbox |name = Spinach |image = Spinacia oleracea Spinazie bloeiend.jpg |image_caption = Spinach plant with flowers |genus = Spinacia |species = oleracea |authority = [[Carl Linnaeus|L.]] }} '''Spinach''' (''Spinacia oleracea'') is a [[Leaf vegetable|leafy]] green [[flowering plant]] native to [[Central Asia|central]] and [[western Asia]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage using [[Food preservation|preservation techniques]] by [[canning]], [[Freezing (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]]. It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/> ==Etymology== Originally from [[Persian language|Persian]] ''aspānāḵ'', entering into the [[European languages]] by way of [[Latin]] which received it from [[Arabic]].<ref name="Cresswell2010">{{cite book|author=Julia Cresswell|title=Oxford Dictionary of Word Origins|url=https://books.google.com/books?id=J4i3zV4vnBAC|date=9 September 2010|publisher=OUP Oxford|isbn=978-0-19-954793-7|page=415}}</ref> The English word "spinach" dates to the late [[14th century]] from ''espinache'' ([[French language|French]], ''épinard'').<ref>{{cite web |title=Spinach |url=https://www.etymonline.com/word/spinach#etymonline_v_24022 |publisher=Online Etymology Dictionary, Douglas Harper |access-date=6 March 2019 |date=2019}}</ref> ==Taxonomy== Common spinach, ''S. oleracea'', was long considered to be in the family [[Chenopodiaceae]], but in 2003 that family was merged into the Amaranthaceae in the order [[Caryophyllales]].<ref>{{Cite web|title=Caryophyllales|url=http://www.mobot.org/mobot/research/apweb/orders/caryophyllalesweb.htm#Amaranthaceae|access-date=2020-12-02|website=www.mobot.org}}</ref><ref name="Dawling2013">{{cite book|author=Pam Dawling|title=Sustainable Market Farming: Intensive Vegetable Production on a Few Acres|url=https://books.google.com/books?id=JlIwbBcglxEC&pg=PA244|date=1 February 2013|publisher=New Society Publishers|isbn=978-1-55092-512-8|pages=244–}}</ref> Within the family [[Amaranthaceae]] ''[[sensu lato]]'', Spinach belongs to the subfamily [[Chenopodioideae]].{{Cn|date=February 2021}} ==Description== {{nutritional value | name=Spinach, raw | water=91.4 g | kJ=97 | protein=2.9 g | fat=0.4 g | carbs=3.6 g | fiber=2.2 g | sugars=0.4 g | calcium_mg=99 | iron_mg=2.71 | magnesium_mg=79 | phosphorus_mg=49 | potassium_mg=558 | sodium_mg=79 | zinc_mg=0.53 | manganese_mg=0.897 | vitC_mg=28 | thiamin_mg=0.078 | riboflavin_mg=0.189 | niacin_mg=0.724 | vitB6_mg=0.195 | folate_ug=194 | vitA_ug=469 | vitA_iu=9377 | betacarotene_ug=5626 | lutein_ug=12198 | vitE_mg=2 | vitK_ug=483 | source_usda = 1 | note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full Link to USDA database entry] }} Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.{{Cn|date=February 2021}} ==Nutrients== Raw spinach is 91% water, 4% [[carbohydrates]], 3% [[protein]], and contains negligible [[fat]]. In a {{convert|100|g|abbr=on}} serving providing only 23 [[calories]], spinach has a high [[nutritional value]], especially when fresh, [[frozen food|frozen]], steamed, or quickly boiled. It is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[vitamin K]], [[magnesium]], [[manganese]], [[iron]] and [[folate]]. Spinach is a good source (10-19% of DV) of the [[B vitamins]] [[riboflavin]] and [[vitamin B6|vitamin B<sub>6</sub>]], [[vitamin E]], [[calcium]], [[potassium]], and [[dietary fiber]]. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of [[oxalates]], which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely.<ref name="National Osteoporosis Foundation 2015">{{cite web | title=Osteoporosis Diet & Nutrition: Foods for Bone Health | website=National Osteoporosis Foundation | date=2015-12-21 | url=https://www.nof.org/patients/treatment/nutrition/ | access-date=2019-11-18}}</ref> ===Iron=== Spinach, along with other green, leafy vegetables,<ref name="usda">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=|title=Raw spinach per 100 g, Full Report from the USDA National Nutrient Database|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference Release 27|date=2014|access-date=1 February 2015}}</ref> contains an appreciable amount of [[iron]] attaining 21% of the Daily Value in a {{convert|100|g|abbr=on}} amount of raw spinach. For example, the [[United States Department of Agriculture]] states that a {{convert|100|g|abbr=on}} serving of cooked spinach contains {{nowrap|3.57 mg}} of iron,<ref name="usdacooked">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/11458|title=Spinach, cooked, drained, without salt|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference 1 Release April, 2018|date=2018|access-date=31 May 2019}}</ref> whereas a {{convert|100|g|abbr=on}} ground hamburger patty contains {{nowrap|1.93}} mg of iron.<ref name="FoodData Central">{{cite web | title=FoodData Central | website=FoodData Central | url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients | access-date=2019-11-18}}</ref> However, spinach contains iron absorption-inhibiting substances, including high levels of [[oxalate]], which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.<ref name="noonan">{{cite journal|journal=Asia Pac J Clin Nutr|year=1999|volume=8|issue=1|pages=64–74|title=Oxalate content of foods and its effect on humans|authors=Noonan SC, Savage GP|pmid=24393738|url=http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf|doi=10.1046/j.1440-6047.1999.00038.x}}</ref> In addition to preventing absorption and use, high levels of oxalates remove iron from the body.<ref name="noonan"/><ref>{{Cite book| title = Nutrition and diet therapy| year = 1997| pages = 229| isbn = 978-0-8151-9273-2| last1 = Williams| first1 = Sue Rodwell| last2 = Long | first2 = Sara }}</ref> ===Calcium=== Spinach also has a moderate [[calcium]] content which can be affected by [[oxalate]]s, decreasing its absorption.<ref name="noonan"/><ref>{{Cite book| title = Nutrition| url = https://books.google.com/books?id=46o0PzPI07YC| year = 2003| page = 474| isbn = 978-0-7637-0765-1| last1 = Insel | first1 = Paul M.| last2 = Turner | first2 = R. Elaine| last3 = Ross | first3 = Don| access-date = 2009-04-15 }}</ref> The calcium in spinach is among the least bioavailable of food calcium sources.<ref name="noonan"/><ref name=Heaney2006>{{Cite book| url = https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135 | title = Calcium in human health| year = 2006| author = Heaney, Robert Proulx| pages = 135| isbn = 978-1-59259-961-5| access-date = 2009-04-15 }}</ref> By way of comparison, the human body can absorb about half of the calcium present in [[broccoli]], yet only around 5% of the calcium in spinach.<ref>{{cite book|url=https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404|title=Understanding Nutrition|authors=Whitney E, Rady Rolfes S|publisher=Cengage Learning| date=Jan 1, 2010|isbn=978-0538734653}}</ref> ===Vitamin K=== A quantity of 100 g of spinach contains over four times the recommended daily intake of [[vitamin K]]. For this reason, individuals taking the [[anticoagulant]] [[warfarin]] &ndash; which acts by inhibiting vitamin K &ndash; are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.<ref name="mayo">{{cite web |author=Sheps SG|title=Warfarin diet: What foods should I avoid? |url=https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443 |publisher=Mayo Clinic |access-date=6 March 2019 |date=19 April 2018}}</ref> ==Production, marketing, and storage== {| class="wikitable" style="float:right; clear:right; width:18em;" |+ Spinach production - 2018<br /> !Country !<center>Production <br><small> (millions of tonnes)</small></center> |- |<center>{{CHN}}</center> || <center>23.8</center> |- |<center>{{USA}}</center> || <center>0.38</center> |- |<center>{{JPN}}</center> || <center>0.23</center> |- |<center>{{TUR}}</center> || <center>0.23</center> |- |-bgcolor="#CCCCCC" |<center>'''World'''</center> ||<center> '''26.3'''</center> |- |colspan=3 |<small>Source: [[FAO|UN Food & Agriculture Organization]], Statistics Division (FAOSTAT)<ref name="faostat18">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=UN Food & Agriculture Organization|title=Crops/Regions/World List for Production Quantity of Spinach in 2018|year=2018|access-date=24 April 2020}}</ref></small> |} In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/> Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.<ref name="sd">{{cite web | url = https://www.sciencedaily.com/releases/2005/03/050323124809.htm | title=Storage time and temperature effects nutrients in spinach | access-date = 2008-07-05}}</ref> Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.<ref name=sd/> Some packaged spinach is exposed to radiation to kill any harmful bacteria. The [[Food and Drug Administration]] approves of irradiation of spinach leaves up to 4.0 [[kilogray]]s, having no or only a minor effect on nutrient content.<ref name="bliss">{{cite web|url=http://www.ars.usda.gov/is/pr/2010/100527.htm|title=Nutrient retention of safer salads explored|publisher=US Department of Agriculture|author=Bliss RM|date=27 May 2010}}</ref> Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.<ref>{{Cite web |url=https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf |title=ToxGuide for cadmium |publisher=Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services |location=Atlanta, GA |date=October 2012}}</ref> ==History== Spinach is thought to have originated about 2000 years ago in [[Name of Iran|ancient Persia]] from which it was introduced to India and [[History of China#Ancient China|ancient China]] via [[Nepal]] in 647 AD as the "Persian vegetable".<ref name="vf">{{cite web |title=Spinach history - origins of different types of spinach |url=http://www.vegetablefacts.net/vegetable-history/spinach-history/ |publisher=Vegetable Facts |access-date=2 November 2019 |date=2019}}</ref> In AD 827, the [[Saracen]]s introduced spinach to [[Sicily]].<ref>{{cite book|last1=Rolland|first1=Jacques L.|last2=Sherman|first2=Carol|title=The Food Encyclopedia|date=2006|publisher=Robert Rose|location=Toronto|isbn=9780778801504|pages=335–338}}</ref> The first written evidence of spinach in the [[Mediterranean]] was recorded in three 10th-century works: a medical work by al-Rāzī (known as [[Rhazes]] in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where Ibn al-ʻAwwām called it ''{{transl|ar|ALA|raʼīs al-buqūl}}'', 'the [[rais|chieftain]] of [[leafy greens]]'.<ref>{{cite book|last1=Ibn al-ʻAwwām|first1=Yaḥyá ibn Muḥammad|author-link1=Ibn al-Awwam|title=Kitāb al-Filāḥah|chapter-url=https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160|access-date=July 30, 2014|chapter=23.8|year=1802}}</ref> Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.<ref>Clifford A. Wright. ''Mediterranean Vegetables: A Cook's ABC of Vegetables and their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook''. (Boston: Harvard Common Press, 2001). pp. 300-301.</ref> Spinach first appeared in [[England]] and [[France]] in the [[14th century]], probably via [[Spain]], and gained common use because it appeared in early spring when fresh local vegetables were not available.<ref name=vf/> Spinach is mentioned in the first known English [[cookbook]], the ''[[Forme of Cury]]'' (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.<ref name=vf/><ref>{{cite book|first1=Jacques |last1=Rolland |first2=Carol |last2=Sherma |title=Spinach |work=The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People |location=Toronto |publisher=Robert Rose |year=2006 |access-date=March 7, 2010 |url=http://www.canadianliving.com/glossary/spinach.php |archive-url=https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php |archive-date=July 24, 2011}}</ref> During [[World War I]], wine fortified with spinach juice was given to injured [[Military of France|French soldiers]] with the intent to curtail their [[hemorrhage|bleeding]].<ref name=vf/><ref name="GrieveGrieve1971">{{cite book|author1=Margaret Grieve|author2=Maud Grieve|title=A modern herbal: the medicinal, culinary, cosmetic and economic properties, cultivation and folk-lore of herbs, grasses, fungi, shrubs, & trees with all their modern scientific uses|url=https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761|access-date=13 August 2010|date=1 June 1971|publisher=Courier Dover Publications|isbn=978-0-486-22799-3|pages=761–}}</ref> ==In popular culture== The comics and cartoon character [[Popeye|Popeye the Sailor Man]] has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.<ref>{{cite news|url=https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle|title=E.C. Segar, Popeye's creator, celebrated with a Google doodle|last=Gabbatt|first=Adam|date=8 December 2009|newspaper=The Guardian|access-date=5 May 2010}}</ref> This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye says "spinach is full of vitamin A an' tha's what makes hoomans<!--sic--> strong and helty<!--sic-->".<ref>Joe Schwarcz, ''Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life'', 2015, {{isbn|1770411917}}, p. 245; spinach actually contains [[beta-carotene]], which the body converts to vitamin A</ref> ==See also== {{Portal|Food}} * [[Green leafy vegetable]] * [[Ipomoea aquatica]] * [[Kale]] * [[Mountain spinach]] * [[Palmer amaranth]] * [[Pkhali]] * [[Spinach dip]] * [[Spinach in the United States]] * [[Spinach salad]] * [[Spinach soup]] * ''[[Tetragonia tetragonioides]]'' * [[White goosefoot]] ==References== {{Reflist|30em}} ==External links== {{Cookbook}} {{Commons category|Spinacia oleracea}} * {{Cite EB1911|wstitle=Spinach}} {{Taxonbar|from=Q81464}} {{Authority control}} [[Category:Amaranthaceae]] [[Category:Flora of Nepal]] [[Category:Leaf vegetables]] [[Category:Plants described in 1753]]'
New page wikitext, after the edit (new_wikitext)
'{{short description|Species of flowering plant}} {{about|the plant, ''Spinacia oleracea''|other leaf vegetables|Spinach (disambiguation)}} {{speciesbox |name = Spinach |image = Spinacia oleracea Spinazie bloeiend.jpg |image_caption = Spinach plant with flowers |genus = Spinacia |species = oleracea |authority = [[Carl Linnaeus|L.]] }} '''Spanich''' (''Spinacia oleracea'') is a [[oofy vegetable|leafy]] brown [[flowering plant]] native to [[Central Africa|central]] and [[western America]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage [[ preservation|preservation techniques]] by [[canning]], [[Overheating (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]]. It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|200-300|cm|in|0|abbr=on}} short and {{convert|10–150|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/> ==Etymology== Originally from [[Persian language|Persian]] ''aspānāḵ'', entering into the [[European languages]] by way of [[Latin]] which received it from [[Arabic]].<ref name="Cresswell2010">{{cite book|author=Julia Cresswell|title=Oxford Dictionary of Word Origins|url=https://books.google.com/books?id=J4i3zV4vnBAC|date=9 September 2010|publisher=OUP Oxford|isbn=978-0-19-954793-7|page=415}}</ref> The English word "spinach" dates to the late [[14th century]] from ''espinache'' ([[French language|French]], ''épinard'').<ref>{{cite web |title=Spinach |url=https://www.etymonline.com/word/spinach#etymonline_v_24022 |publisher=Online Etymology Dictionary, Douglas Harper |access-date=6 March 2019 |date=2019}}</ref> ==Taxonomy== Common spinach, ''S. oleracea'', was long considered to be in the family [[Chenopodiaceae]], but in 2003 that family was merged into the Amaranthaceae in the order [[Caryophyllales]].<ref>{{Cite web|title=Caryophyllales|url=http://www.mobot.org/mobot/research/apweb/orders/caryophyllalesweb.htm#Amaranthaceae|access-date=2020-12-02|website=www.mobot.org}}</ref><ref name="Dawling2013">{{cite book|author=Pam Dawling|title=Sustainable Market Farming: Intensive Vegetable Production on a Few Acres|url=https://books.google.com/books?id=JlIwbBcglxEC&pg=PA244|date=1 February 2013|publisher=New Society Publishers|isbn=978-1-55092-512-8|pages=244–}}</ref> Within the family [[Amaranthaceae]] ''[[sensu lato]]'', Spinach belongs to the subfamily [[Chenopodioideae]].{{Cn|date=February 2021}} ==Description== {{nutritional value | name=Spinach, raw | water=91.4 g | kJ=97 | protein=2.9 g | fat=0.4 g | carbs=3.6 g | fiber=2.2 g | sugars=0.4 g | calcium_mg=99 | iron_mg=2.71 | magnesium_mg=79 | phosphorus_mg=49 | potassium_mg=558 | sodium_mg=79 | zinc_mg=0.53 | manganese_mg=0.897 | vitC_mg=28 | thiamin_mg=0.078 | riboflavin_mg=0.189 | niacin_mg=0.724 | vitB6_mg=0.195 | folate_ug=194 | vitA_ug=469 | vitA_iu=9377 | betacarotene_ug=5626 | lutein_ug=12198 | vitE_mg=2 | vitK_ug=483 | source_usda = 1 | note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full Link to USDA database entry] }} Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on t'
Unified diff of changes made by edit (edit_diff)
'@@ -10,7 +10,7 @@ }} -'''Spinach''' (''Spinacia oleracea'') is a [[Leaf vegetable|leafy]] green [[flowering plant]] native to [[Central Asia|central]] and [[western Asia]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage using [[Food preservation|preservation techniques]] by [[canning]], [[Freezing (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]]. +'''Spanich''' (''Spinacia oleracea'') is a [[oofy vegetable|leafy]] brown [[flowering plant]] native to [[Central Africa|central]] and [[western America]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage [[ preservation|preservation techniques]] by [[canning]], [[Overheating (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]]. -It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. +It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|200-300|cm|in|0|abbr=on}} short and {{convert|10–150|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/> @@ -56,80 +56,3 @@ | note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full Link to USDA database entry] }} -Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.{{Cn|date=February 2021}} - -==Nutrients== -Raw spinach is 91% water, 4% [[carbohydrates]], 3% [[protein]], and contains negligible [[fat]]. In a {{convert|100|g|abbr=on}} serving providing only 23 [[calories]], spinach has a high [[nutritional value]], especially when fresh, [[frozen food|frozen]], steamed, or quickly boiled. It is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[vitamin K]], [[magnesium]], [[manganese]], [[iron]] and [[folate]]. Spinach is a good source (10-19% of DV) of the [[B vitamins]] [[riboflavin]] and [[vitamin B6|vitamin B<sub>6</sub>]], [[vitamin E]], [[calcium]], [[potassium]], and [[dietary fiber]]. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of [[oxalates]], which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely.<ref name="National Osteoporosis Foundation 2015">{{cite web | title=Osteoporosis Diet & Nutrition: Foods for Bone Health | website=National Osteoporosis Foundation | date=2015-12-21 | url=https://www.nof.org/patients/treatment/nutrition/ | access-date=2019-11-18}}</ref> - -===Iron=== -Spinach, along with other green, leafy vegetables,<ref name="usda">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=|title=Raw spinach per 100 g, Full Report from the USDA National Nutrient Database|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference Release 27|date=2014|access-date=1 February 2015}}</ref> contains an appreciable amount of [[iron]] attaining 21% of the Daily Value in a {{convert|100|g|abbr=on}} amount of raw spinach. For example, the [[United States Department of Agriculture]] states that a {{convert|100|g|abbr=on}} serving of cooked spinach contains {{nowrap|3.57 mg}} of iron,<ref name="usdacooked">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/11458|title=Spinach, cooked, drained, without salt|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference 1 Release April, 2018|date=2018|access-date=31 May 2019}}</ref> whereas a {{convert|100|g|abbr=on}} ground hamburger patty contains {{nowrap|1.93}} mg of iron.<ref name="FoodData Central">{{cite web | title=FoodData Central | website=FoodData Central | url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients | access-date=2019-11-18}}</ref> However, spinach contains iron absorption-inhibiting substances, including high levels of [[oxalate]], which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.<ref name="noonan">{{cite journal|journal=Asia Pac J Clin Nutr|year=1999|volume=8|issue=1|pages=64–74|title=Oxalate content of foods and its effect on humans|authors=Noonan SC, Savage GP|pmid=24393738|url=http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf|doi=10.1046/j.1440-6047.1999.00038.x}}</ref> In addition to preventing absorption and use, high levels of oxalates remove iron from the body.<ref name="noonan"/><ref>{{Cite book| title = Nutrition and diet therapy| year = 1997| pages = 229| isbn = 978-0-8151-9273-2| last1 = Williams| first1 = Sue Rodwell| last2 = Long | first2 = Sara }}</ref> - -===Calcium=== -Spinach also has a moderate [[calcium]] content which can be affected by [[oxalate]]s, decreasing its absorption.<ref name="noonan"/><ref>{{Cite book| title = Nutrition| url = https://books.google.com/books?id=46o0PzPI07YC| year = 2003| page = 474| isbn = 978-0-7637-0765-1| last1 = Insel | first1 = Paul M.| last2 = Turner | first2 = R. Elaine| last3 = Ross | first3 = Don| access-date = 2009-04-15 }}</ref> The calcium in spinach is among the least bioavailable of food calcium sources.<ref name="noonan"/><ref name=Heaney2006>{{Cite book| url = https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135 | title = Calcium in human health| year = 2006| author = Heaney, Robert Proulx| pages = 135| isbn = 978-1-59259-961-5| access-date = 2009-04-15 }}</ref> By way of comparison, the human body can absorb about half of the calcium present in [[broccoli]], yet only around 5% of the calcium in spinach.<ref>{{cite book|url=https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404|title=Understanding Nutrition|authors=Whitney E, Rady Rolfes S|publisher=Cengage Learning| date=Jan 1, 2010|isbn=978-0538734653}}</ref> - -===Vitamin K=== -A quantity of 100 g of spinach contains over four times the recommended daily intake of [[vitamin K]]. For this reason, individuals taking the [[anticoagulant]] [[warfarin]] &ndash; which acts by inhibiting vitamin K &ndash; are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.<ref name="mayo">{{cite web |author=Sheps SG|title=Warfarin diet: What foods should I avoid? |url=https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443 |publisher=Mayo Clinic |access-date=6 March 2019 |date=19 April 2018}}</ref> - -==Production, marketing, and storage== -{| class="wikitable" style="float:right; clear:right; width:18em;" -|+ Spinach production - 2018<br /> -!Country -!<center>Production <br><small> (millions of tonnes)</small></center> -|- -|<center>{{CHN}}</center> || <center>23.8</center> -|- -|<center>{{USA}}</center> || <center>0.38</center> -|- -|<center>{{JPN}}</center> || <center>0.23</center> -|- -|<center>{{TUR}}</center> || <center>0.23</center> -|- -|-bgcolor="#CCCCCC" -|<center>'''World'''</center> ||<center> '''26.3'''</center> -|- -|colspan=3 |<small>Source: [[FAO|UN Food & Agriculture Organization]], Statistics Division (FAOSTAT)<ref name="faostat18">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=UN Food & Agriculture Organization|title=Crops/Regions/World List for Production Quantity of Spinach in 2018|year=2018|access-date=24 April 2020}}</ref></small> -|} -In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/> - -Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.<ref name="sd">{{cite web | url = https://www.sciencedaily.com/releases/2005/03/050323124809.htm | title=Storage time and temperature effects nutrients in spinach | access-date = 2008-07-05}}</ref> Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.<ref name=sd/> - -Some packaged spinach is exposed to radiation to kill any harmful bacteria. The [[Food and Drug Administration]] approves of irradiation of spinach leaves up to 4.0 [[kilogray]]s, having no or only a minor effect on nutrient content.<ref name="bliss">{{cite web|url=http://www.ars.usda.gov/is/pr/2010/100527.htm|title=Nutrient retention of safer salads explored|publisher=US Department of Agriculture|author=Bliss RM|date=27 May 2010}}</ref> Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.<ref>{{Cite web |url=https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf |title=ToxGuide for cadmium |publisher=Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services |location=Atlanta, GA |date=October 2012}}</ref> - -==History== - -Spinach is thought to have originated about 2000 years ago in [[Name of Iran|ancient Persia]] from which it was introduced to India and [[History of China#Ancient China|ancient China]] via [[Nepal]] in 647 AD as the "Persian vegetable".<ref name="vf">{{cite web |title=Spinach history - origins of different types of spinach |url=http://www.vegetablefacts.net/vegetable-history/spinach-history/ |publisher=Vegetable Facts |access-date=2 November 2019 |date=2019}}</ref> In AD 827, the [[Saracen]]s introduced spinach to [[Sicily]].<ref>{{cite book|last1=Rolland|first1=Jacques L.|last2=Sherman|first2=Carol|title=The Food Encyclopedia|date=2006|publisher=Robert Rose|location=Toronto|isbn=9780778801504|pages=335–338}}</ref> The first written evidence of spinach in the [[Mediterranean]] was recorded in three 10th-century works: a medical work by al-Rāzī (known as [[Rhazes]] in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where Ibn al-ʻAwwām called it ''{{transl|ar|ALA|raʼīs al-buqūl}}'', 'the [[rais|chieftain]] of [[leafy greens]]'.<ref>{{cite book|last1=Ibn al-ʻAwwām|first1=Yaḥyá ibn Muḥammad|author-link1=Ibn al-Awwam|title=Kitāb al-Filāḥah|chapter-url=https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160|access-date=July 30, 2014|chapter=23.8|year=1802}}</ref> Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.<ref>Clifford A. Wright. ''Mediterranean Vegetables: A Cook's ABC of Vegetables and their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook''. (Boston: Harvard Common Press, 2001). pp. 300-301.</ref> - -Spinach first appeared in [[England]] and [[France]] in the [[14th century]], probably via [[Spain]], and gained common use because it appeared in early spring when fresh local vegetables were not available.<ref name=vf/> Spinach is mentioned in the first known English [[cookbook]], the ''[[Forme of Cury]]'' (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.<ref name=vf/><ref>{{cite book|first1=Jacques |last1=Rolland |first2=Carol |last2=Sherma |title=Spinach |work=The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People |location=Toronto |publisher=Robert Rose |year=2006 |access-date=March 7, 2010 |url=http://www.canadianliving.com/glossary/spinach.php |archive-url=https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php |archive-date=July 24, 2011}}</ref> During [[World War I]], wine fortified with spinach juice was given to injured [[Military of France|French soldiers]] with the intent to curtail their [[hemorrhage|bleeding]].<ref name=vf/><ref name="GrieveGrieve1971">{{cite book|author1=Margaret Grieve|author2=Maud Grieve|title=A modern herbal: the medicinal, culinary, cosmetic and economic properties, cultivation and folk-lore of herbs, grasses, fungi, shrubs, & trees with all their modern scientific uses|url=https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761|access-date=13 August 2010|date=1 June 1971|publisher=Courier Dover Publications|isbn=978-0-486-22799-3|pages=761–}}</ref> - -==In popular culture== -The comics and cartoon character [[Popeye|Popeye the Sailor Man]] has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.<ref>{{cite news|url=https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle|title=E.C. Segar, Popeye's creator, celebrated with a Google doodle|last=Gabbatt|first=Adam|date=8 December 2009|newspaper=The Guardian|access-date=5 May 2010}}</ref> This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye says "spinach is full of vitamin A an' tha's what makes hoomans<!--sic--> strong and helty<!--sic-->".<ref>Joe Schwarcz, ''Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life'', 2015, {{isbn|1770411917}}, p. 245; spinach actually contains [[beta-carotene]], which the body converts to vitamin A</ref> - -==See also== -{{Portal|Food}} -* [[Green leafy vegetable]] -* [[Ipomoea aquatica]] -* [[Kale]] -* [[Mountain spinach]] -* [[Palmer amaranth]] -* [[Pkhali]] -* [[Spinach dip]] -* [[Spinach in the United States]] -* [[Spinach salad]] -* [[Spinach soup]] -* ''[[Tetragonia tetragonioides]]'' -* [[White goosefoot]] - -==References== -{{Reflist|30em}} - -==External links== -{{Cookbook}} -{{Commons category|Spinacia oleracea}} -* {{Cite EB1911|wstitle=Spinach}} - -{{Taxonbar|from=Q81464}} -{{Authority control}} - -[[Category:Amaranthaceae]] -[[Category:Flora of Nepal]] -[[Category:Leaf vegetables]] -[[Category:Plants described in 1753]] +Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on t '
New page size (new_size)
4350
Old page size (old_size)
17250
Size change in edit (edit_delta)
-12900
Lines added in edit (added_lines)
[ 0 => ''''Spanich''' (''Spinacia oleracea'') is a [[oofy vegetable|leafy]] brown [[flowering plant]] native to [[Central Africa|central]] and [[western America]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage [[ preservation|preservation techniques]] by [[canning]], [[Overheating (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]].', 1 => 'It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|200-300|cm|in|0|abbr=on}} short and {{convert|10–150|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. ', 2 => 'Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on t' ]
Lines removed in edit (removed_lines)
[ 0 => ''''Spinach''' (''Spinacia oleracea'') is a [[Leaf vegetable|leafy]] green [[flowering plant]] native to [[Central Asia|central]] and [[western Asia]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. Its leaves are a common edible vegetable consumed either fresh, or after storage using [[Food preservation|preservation techniques]] by [[canning]], [[Freezing (food)|freezing]], or [[Dehydrated food|dehydration]]. It may be eaten cooked or raw, and the taste differs considerably; the high [[oxalate]] content may be reduced by [[steaming]].', 1 => 'It is an [[annual plant]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s. ', 2 => 'Spinach is an [[annual plant]] (rarely [[biennial plant|biennial]]) growing as tall as {{convert|1|ft|cm|order=flip|abbr=on}}. Spinach may [[Overwintering|overwinter]] in [[temperate regions]]. The [[leaf|leaves]] are alternate, simple, ovate to triangular, and very variable in size: {{convert|2–30|cm|in|0|abbr=on}} long and {{convert|1–15|cm|in|1|abbr=on}} broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The [[flower]]s are inconspicuous, yellow-green, {{convert|3–4|mm|in|1|abbr=on}} in diameter, and mature into a small, hard, dry, lumpy [[fruit]] cluster {{convert|5–10|mm|in|1|abbr=on}} across containing several [[seed]]s.{{Cn|date=February 2021}}', 3 => '', 4 => '==Nutrients==', 5 => 'Raw spinach is 91% water, 4% [[carbohydrates]], 3% [[protein]], and contains negligible [[fat]]. In a {{convert|100|g|abbr=on}} serving providing only 23 [[calories]], spinach has a high [[nutritional value]], especially when fresh, [[frozen food|frozen]], steamed, or quickly boiled. It is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[vitamin K]], [[magnesium]], [[manganese]], [[iron]] and [[folate]]. Spinach is a good source (10-19% of DV) of the [[B vitamins]] [[riboflavin]] and [[vitamin B6|vitamin B<sub>6</sub>]], [[vitamin E]], [[calcium]], [[potassium]], and [[dietary fiber]]. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of [[oxalates]], which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely.<ref name="National Osteoporosis Foundation 2015">{{cite web | title=Osteoporosis Diet & Nutrition: Foods for Bone Health | website=National Osteoporosis Foundation | date=2015-12-21 | url=https://www.nof.org/patients/treatment/nutrition/ | access-date=2019-11-18}}</ref>', 6 => '', 7 => '===Iron===', 8 => 'Spinach, along with other green, leafy vegetables,<ref name="usda">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=|title=Raw spinach per 100 g, Full Report from the USDA National Nutrient Database|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference Release 27|date=2014|access-date=1 February 2015}}</ref> contains an appreciable amount of [[iron]] attaining 21% of the Daily Value in a {{convert|100|g|abbr=on}} amount of raw spinach. For example, the [[United States Department of Agriculture]] states that a {{convert|100|g|abbr=on}} serving of cooked spinach contains {{nowrap|3.57 mg}} of iron,<ref name="usdacooked">{{cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/11458|title=Spinach, cooked, drained, without salt|publisher=US Department of Agriculture, National Nutrient Database for Standard Reference 1 Release April, 2018|date=2018|access-date=31 May 2019}}</ref> whereas a {{convert|100|g|abbr=on}} ground hamburger patty contains {{nowrap|1.93}} mg of iron.<ref name="FoodData Central">{{cite web | title=FoodData Central | website=FoodData Central | url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients | access-date=2019-11-18}}</ref> However, spinach contains iron absorption-inhibiting substances, including high levels of [[oxalate]], which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.<ref name="noonan">{{cite journal|journal=Asia Pac J Clin Nutr|year=1999|volume=8|issue=1|pages=64–74|title=Oxalate content of foods and its effect on humans|authors=Noonan SC, Savage GP|pmid=24393738|url=http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf|doi=10.1046/j.1440-6047.1999.00038.x}}</ref> In addition to preventing absorption and use, high levels of oxalates remove iron from the body.<ref name="noonan"/><ref>{{Cite book| title = Nutrition and diet therapy| year = 1997| pages = 229| isbn = 978-0-8151-9273-2| last1 = Williams| first1 = Sue Rodwell| last2 = Long | first2 = Sara }}</ref>', 9 => '', 10 => '===Calcium===', 11 => 'Spinach also has a moderate [[calcium]] content which can be affected by [[oxalate]]s, decreasing its absorption.<ref name="noonan"/><ref>{{Cite book| title = Nutrition| url = https://books.google.com/books?id=46o0PzPI07YC| year = 2003| page = 474| isbn = 978-0-7637-0765-1| last1 = Insel | first1 = Paul M.| last2 = Turner | first2 = R. Elaine| last3 = Ross | first3 = Don| access-date = 2009-04-15 }}</ref> The calcium in spinach is among the least bioavailable of food calcium sources.<ref name="noonan"/><ref name=Heaney2006>{{Cite book| url = https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135 | title = Calcium in human health| year = 2006| author = Heaney, Robert Proulx| pages = 135| isbn = 978-1-59259-961-5| access-date = 2009-04-15 }}</ref> By way of comparison, the human body can absorb about half of the calcium present in [[broccoli]], yet only around 5% of the calcium in spinach.<ref>{{cite book|url=https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404|title=Understanding Nutrition|authors=Whitney E, Rady Rolfes S|publisher=Cengage Learning| date=Jan 1, 2010|isbn=978-0538734653}}</ref>', 12 => '', 13 => '===Vitamin K===', 14 => 'A quantity of 100 g of spinach contains over four times the recommended daily intake of [[vitamin K]]. For this reason, individuals taking the [[anticoagulant]] [[warfarin]] &ndash; which acts by inhibiting vitamin K &ndash; are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.<ref name="mayo">{{cite web |author=Sheps SG|title=Warfarin diet: What foods should I avoid? |url=https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443 |publisher=Mayo Clinic |access-date=6 March 2019 |date=19 April 2018}}</ref>', 15 => '', 16 => '==Production, marketing, and storage==', 17 => '{| class="wikitable" style="float:right; clear:right; width:18em;"', 18 => '|+ Spinach production - 2018<br />', 19 => '!Country', 20 => '!<center>Production <br><small> (millions of tonnes)</small></center>', 21 => '|-', 22 => '|<center>{{CHN}}</center> || <center>23.8</center>', 23 => '|-', 24 => '|<center>{{USA}}</center> || <center>0.38</center>', 25 => '|-', 26 => '|<center>{{JPN}}</center> || <center>0.23</center>', 27 => '|-', 28 => '|<center>{{TUR}}</center> || <center>0.23</center>', 29 => '|-', 30 => '|-bgcolor="#CCCCCC"', 31 => '|<center>'''World'''</center> ||<center> '''26.3'''</center>', 32 => '|-', 33 => '|colspan=3 |<small>Source: [[FAO|UN Food & Agriculture Organization]], Statistics Division (FAOSTAT)<ref name="faostat18">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=UN Food & Agriculture Organization|title=Crops/Regions/World List for Production Quantity of Spinach in 2018|year=2018|access-date=24 April 2020}}</ref></small>', 34 => '|}', 35 => 'In 2018, world production of spinach was 26.3 million [[tonne]]s, with China alone accounting for 90% of the total.<ref name=faostat18/>', 36 => '', 37 => 'Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.<ref name="sd">{{cite web | url = https://www.sciencedaily.com/releases/2005/03/050323124809.htm | title=Storage time and temperature effects nutrients in spinach | access-date = 2008-07-05}}</ref> Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned, or blanched or cooked and frozen.<ref name=sd/>', 38 => '', 39 => 'Some packaged spinach is exposed to radiation to kill any harmful bacteria. The [[Food and Drug Administration]] approves of irradiation of spinach leaves up to 4.0 [[kilogray]]s, having no or only a minor effect on nutrient content.<ref name="bliss">{{cite web|url=http://www.ars.usda.gov/is/pr/2010/100527.htm|title=Nutrient retention of safer salads explored|publisher=US Department of Agriculture|author=Bliss RM|date=27 May 2010}}</ref> Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.<ref>{{Cite web |url=https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf |title=ToxGuide for cadmium |publisher=Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services |location=Atlanta, GA |date=October 2012}}</ref>', 40 => '', 41 => '==History==', 42 => '', 43 => 'Spinach is thought to have originated about 2000 years ago in [[Name of Iran|ancient Persia]] from which it was introduced to India and [[History of China#Ancient China|ancient China]] via [[Nepal]] in 647 AD as the "Persian vegetable".<ref name="vf">{{cite web |title=Spinach history - origins of different types of spinach |url=http://www.vegetablefacts.net/vegetable-history/spinach-history/ |publisher=Vegetable Facts |access-date=2 November 2019 |date=2019}}</ref> In AD 827, the [[Saracen]]s introduced spinach to [[Sicily]].<ref>{{cite book|last1=Rolland|first1=Jacques L.|last2=Sherman|first2=Carol|title=The Food Encyclopedia|date=2006|publisher=Robert Rose|location=Toronto|isbn=9780778801504|pages=335–338}}</ref> The first written evidence of spinach in the [[Mediterranean]] was recorded in three 10th-century works: a medical work by al-Rāzī (known as [[Rhazes]] in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where Ibn al-ʻAwwām called it ''{{transl|ar|ALA|raʼīs al-buqūl}}'', 'the [[rais|chieftain]] of [[leafy greens]]'.<ref>{{cite book|last1=Ibn al-ʻAwwām|first1=Yaḥyá ibn Muḥammad|author-link1=Ibn al-Awwam|title=Kitāb al-Filāḥah|chapter-url=https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160|access-date=July 30, 2014|chapter=23.8|year=1802}}</ref> Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.<ref>Clifford A. Wright. ''Mediterranean Vegetables: A Cook's ABC of Vegetables and their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook''. (Boston: Harvard Common Press, 2001). pp. 300-301.</ref>', 44 => '', 45 => 'Spinach first appeared in [[England]] and [[France]] in the [[14th century]], probably via [[Spain]], and gained common use because it appeared in early spring when fresh local vegetables were not available.<ref name=vf/> Spinach is mentioned in the first known English [[cookbook]], the ''[[Forme of Cury]]'' (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.<ref name=vf/><ref>{{cite book|first1=Jacques |last1=Rolland |first2=Carol |last2=Sherma |title=Spinach |work=The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People |location=Toronto |publisher=Robert Rose |year=2006 |access-date=March 7, 2010 |url=http://www.canadianliving.com/glossary/spinach.php |archive-url=https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php |archive-date=July 24, 2011}}</ref> During [[World War I]], wine fortified with spinach juice was given to injured [[Military of France|French soldiers]] with the intent to curtail their [[hemorrhage|bleeding]].<ref name=vf/><ref name="GrieveGrieve1971">{{cite book|author1=Margaret Grieve|author2=Maud Grieve|title=A modern herbal: the medicinal, culinary, cosmetic and economic properties, cultivation and folk-lore of herbs, grasses, fungi, shrubs, & trees with all their modern scientific uses|url=https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761|access-date=13 August 2010|date=1 June 1971|publisher=Courier Dover Publications|isbn=978-0-486-22799-3|pages=761–}}</ref>', 46 => '', 47 => '==In popular culture==', 48 => 'The comics and cartoon character [[Popeye|Popeye the Sailor Man]] has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.<ref>{{cite news|url=https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle|title=E.C. Segar, Popeye's creator, celebrated with a Google doodle|last=Gabbatt|first=Adam|date=8 December 2009|newspaper=The Guardian|access-date=5 May 2010}}</ref> This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye says "spinach is full of vitamin A an' tha's what makes hoomans<!--sic--> strong and helty<!--sic-->".<ref>Joe Schwarcz, ''Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life'', 2015, {{isbn|1770411917}}, p. 245; spinach actually contains [[beta-carotene]], which the body converts to vitamin A</ref>', 49 => '', 50 => '==See also==', 51 => '{{Portal|Food}}', 52 => '* [[Green leafy vegetable]]', 53 => '* [[Ipomoea aquatica]]', 54 => '* [[Kale]]', 55 => '* [[Mountain spinach]]', 56 => '* [[Palmer amaranth]]', 57 => '* [[Pkhali]]', 58 => '* [[Spinach dip]]', 59 => '* [[Spinach in the United States]]', 60 => '* [[Spinach salad]]', 61 => '* [[Spinach soup]]', 62 => '* ''[[Tetragonia tetragonioides]]''', 63 => '* [[White goosefoot]]', 64 => '', 65 => '==References==', 66 => '{{Reflist|30em}}', 67 => '', 68 => '==External links==', 69 => '{{Cookbook}}', 70 => '{{Commons category|Spinacia oleracea}}', 71 => '* {{Cite EB1911|wstitle=Spinach}}', 72 => '', 73 => '{{Taxonbar|from=Q81464}}', 74 => '{{Authority control}}', 75 => '', 76 => '[[Category:Amaranthaceae]]', 77 => '[[Category:Flora of Nepal]]', 78 => '[[Category:Leaf vegetables]]', 79 => '[[Category:Plants described in 1753]]' ]
All external links added in the edit (added_links)
[]
All external links removed in the edit (removed_links)
[ 0 => '//doi.org/10.1046%2Fj.1440-6047.1999.00038.x', 1 => '//doi.org/10.1046%2Fj.1440-6047.1999.00038.x', 2 => '//pubmed.ncbi.nlm.nih.gov/24393738', 3 => '//pubmed.ncbi.nlm.nih.gov/24393738', 4 => 'http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf', 5 => 'http://data.canadensys.net/vascan/taxon/4566', 6 => 'http://ecocrop.fao.org/ecocrop/srv/en/cropView?id=1997', 7 => 'http://legacy.tropicos.org/Name/7200278', 8 => 'http://www.ars.usda.gov/is/pr/2010/100527.htm', 9 => 'http://www.canadianliving.com/glossary/spinach.php', 10 => 'http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200006938', 11 => 'http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200006938', 12 => 'http://www.fao.org/faostat/en/#data/QC', 13 => 'http://www.ipni.org/ipni/idPlantNameSearch.do?id=167384-1', 14 => 'http://www.irmng.org/aphia.php?p=taxdetails&id=10418849', 15 => 'http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=279157', 16 => 'http://www.nzor.org.nz/names/ac791c48-8ff9-45e8-8247-7ed640ce6567', 17 => 'http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:167384-1', 18 => 'http://www.theplantlist.org/tpl1.1/record/kew-2483900', 19 => 'http://www.vegetablefacts.net/vegetable-history/spinach-history/', 20 => 'http://www.ville-ge.ch/musinfo/bd/cjb/africa/details.php?langue=an&id=131887', 21 => 'http://www.worldfloraonline.org/taxon/wfo-0000437543', 22 => 'https://academic.microsoft.com/v2/detail/2909668220', 23 => 'https://books.google.com/books?id=46o0PzPI07YC', 24 => 'https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761', 25 => 'https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404', 26 => 'https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160', 27 => 'https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135', 28 => 'https://data.nbn.org.uk/Taxa/NBNSYS0000033777', 29 => 'https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Spinach', 30 => 'https://eol.org/pages/582002', 31 => 'https://eunis.eea.europa.eu/species/168064', 32 => 'https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients', 33 => 'https://gd.eppo.int/taxon/SPQOL', 34 => 'https://id.loc.gov/authorities/subjects/sh85126659', 35 => 'https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=', 36 => 'https://ndb.nal.usda.gov/ndb/foods/show/11458', 37 => 'https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=35256', 38 => 'https://plants.usda.gov/core/profile?symbol=SPOL', 39 => 'https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php', 40 => 'https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf', 41 => 'https://www.biolib.cz/en/taxon/id38692', 42 => 'https://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=9243', 43 => 'https://www.gbif.org/species/3083647', 44 => 'https://www.inaturalist.org/taxa/84092', 45 => 'https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=20709', 46 => 'https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443', 47 => 'https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=3562', 48 => 'https://www.nof.org/patients/treatment/nutrition/', 49 => 'https://www.sciencedaily.com/releases/2005/03/050323124809.htm', 50 => 'https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle', 51 => 'https://www.wikidata.org/wiki/Q81464#identifiers' ]
All external links in the new text (all_links)
[ 0 => 'http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full', 1 => 'https://fdc.nal.usda.gov/index.html', 2 => 'https://books.google.com/books?id=J4i3zV4vnBAC', 3 => 'https://www.etymonline.com/word/spinach#etymonline_v_24022', 4 => 'http://www.mobot.org/mobot/research/apweb/orders/caryophyllalesweb.htm#Amaranthaceae', 5 => 'https://books.google.com/books?id=JlIwbBcglxEC&pg=PA244' ]
Links in the page, before the edit (old_links)
[ 0 => '//doi.org/10.1046%2Fj.1440-6047.1999.00038.x', 1 => '//doi.org/10.1046%2Fj.1440-6047.1999.00038.x', 2 => '//pubmed.ncbi.nlm.nih.gov/24393738', 3 => '//pubmed.ncbi.nlm.nih.gov/24393738', 4 => 'http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf', 5 => 'http://data.canadensys.net/vascan/taxon/4566', 6 => 'http://ecocrop.fao.org/ecocrop/srv/en/cropView?id=1997', 7 => 'http://legacy.tropicos.org/Name/7200278', 8 => 'http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&format=Full', 9 => 'http://www.ars.usda.gov/is/pr/2010/100527.htm', 10 => 'http://www.canadianliving.com/glossary/spinach.php', 11 => 'http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200006938', 12 => 'http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200006938', 13 => 'http://www.fao.org/faostat/en/#data/QC', 14 => 'http://www.ipni.org/ipni/idPlantNameSearch.do?id=167384-1', 15 => 'http://www.irmng.org/aphia.php?p=taxdetails&id=10418849', 16 => 'http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=279157', 17 => 'http://www.mobot.org/mobot/research/apweb/orders/caryophyllalesweb.htm#Amaranthaceae', 18 => 'http://www.nzor.org.nz/names/ac791c48-8ff9-45e8-8247-7ed640ce6567', 19 => 'http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:167384-1', 20 => 'http://www.theplantlist.org/tpl1.1/record/kew-2483900', 21 => 'http://www.vegetablefacts.net/vegetable-history/spinach-history/', 22 => 'http://www.ville-ge.ch/musinfo/bd/cjb/africa/details.php?langue=an&id=131887', 23 => 'http://www.worldfloraonline.org/taxon/wfo-0000437543', 24 => 'https://academic.microsoft.com/v2/detail/2909668220', 25 => 'https://books.google.com/books?id=46o0PzPI07YC', 26 => 'https://books.google.com/books?id=J4i3zV4vnBAC', 27 => 'https://books.google.com/books?id=JlIwbBcglxEC&pg=PA244', 28 => 'https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761', 29 => 'https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404', 30 => 'https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160', 31 => 'https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135', 32 => 'https://data.nbn.org.uk/Taxa/NBNSYS0000033777', 33 => 'https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Spinach', 34 => 'https://eol.org/pages/582002', 35 => 'https://eunis.eea.europa.eu/species/168064', 36 => 'https://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients', 37 => 'https://fdc.nal.usda.gov/index.html', 38 => 'https://gd.eppo.int/taxon/SPQOL', 39 => 'https://id.loc.gov/authorities/subjects/sh85126659', 40 => 'https://ndb.nal.usda.gov/ndb/foods/show/3167?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=11457&offset=&format=Full&new=&measureby=', 41 => 'https://ndb.nal.usda.gov/ndb/foods/show/11458', 42 => 'https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=35256', 43 => 'https://plants.usda.gov/core/profile?symbol=SPOL', 44 => 'https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php', 45 => 'https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf', 46 => 'https://www.biolib.cz/en/taxon/id38692', 47 => 'https://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=9243', 48 => 'https://www.etymonline.com/word/spinach#etymonline_v_24022', 49 => 'https://www.gbif.org/species/3083647', 50 => 'https://www.inaturalist.org/taxa/84092', 51 => 'https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=20709', 52 => 'https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443', 53 => 'https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=3562', 54 => 'https://www.nof.org/patients/treatment/nutrition/', 55 => 'https://www.sciencedaily.com/releases/2005/03/050323124809.htm', 56 => 'https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle', 57 => 'https://www.wikidata.org/wiki/Q81464#identifiers' ]
Parsed HTML source of the new revision (new_html)
'<div class="mw-parser-output"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Species of flowering plant</div> <div role="note" class="hatnote navigation-not-searchable">This article is about the plant, <i>Spinacia oleracea</i>. For other leaf vegetables, see <a href="/wiki/Spinach_(disambiguation)" class="mw-disambig" title="Spinach (disambiguation)">Spinach (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <table class="infobox biota" style="text-align: left; width: 200px; font-size: 100%"> <tbody><tr> <th colspan="2" style="text-align: center; background-color: rgb(180,250,180)">Spinach </th></tr> <tr> <td colspan="2" style="text-align: center"><a href="/wiki/File:Spinacia_oleracea_Spinazie_bloeiend.jpg" class="image"><img alt="Spinacia oleracea Spinazie bloeiend.jpg" src="/media/wikipedia/commons/thumb/3/37/Spinacia_oleracea_Spinazie_bloeiend.jpg/220px-Spinacia_oleracea_Spinazie_bloeiend.jpg" decoding="async" width="220" height="287" srcset="/media/wikipedia/commons/thumb/3/37/Spinacia_oleracea_Spinazie_bloeiend.jpg/330px-Spinacia_oleracea_Spinazie_bloeiend.jpg 1.5x, /media/wikipedia/commons/thumb/3/37/Spinacia_oleracea_Spinazie_bloeiend.jpg/440px-Spinacia_oleracea_Spinazie_bloeiend.jpg 2x" data-file-width="539" data-file-height="703" /></a> </td></tr> <tr> <td colspan="2" style="text-align: center; font-size: 88%">Spinach plant with flowers </td></tr> <tr> <th colspan="2" style="min-width:15em; text-align: center; background-color: rgb(180,250,180)"><a href="/wiki/Taxonomy_(biology)" title="Taxonomy (biology)">Scientific classification</a> <span class="plainlinks" style="font-size:smaller; float:right; padding-right:0.4em; margin-left:-3em;"><a href="/wiki/Template:Taxonomy/Spinacia" title="edit"><img alt="edit" src="/media/wikipedia/commons/7/74/Red_Pencil_Icon.png" decoding="async" width="16" height="16" data-file-width="16" data-file-height="16" /></a></span> </th></tr> <tr> <td>Kingdom: </td> <td><a href="/wiki/Plant" title="Plant">Plantae</a> </td></tr> <tr> <td><i>Clade</i>: </td> <td><a href="/wiki/Vascular_plant" title="Vascular plant">Tracheophytes</a> </td></tr> <tr> <td><i>Clade</i>: </td> <td><a href="/wiki/Flowering_plant" title="Flowering plant">Angiosperms</a> </td></tr> <tr> <td><i>Clade</i>: </td> <td><a href="/wiki/Eudicots" title="Eudicots">Eudicots</a> </td></tr> <tr> <td>Order: </td> <td><a href="/wiki/Caryophyllales" title="Caryophyllales">Caryophyllales</a> </td></tr> <tr> <td>Family: </td> <td><a href="/wiki/Amaranthaceae" title="Amaranthaceae">Amaranthaceae</a> </td></tr> <tr> <td>Genus: </td> <td><a href="/wiki/Spinacia" title="Spinacia"><i>Spinacia</i></a> </td></tr> <tr> <td>Species: </td> <td><div style="display:inline" class="species"><i><b>S.&#160;oleracea</b></i></div> </td></tr> <tr> <th colspan="2" style="text-align: center; background-color: rgb(180,250,180)"><a href="/wiki/Binomial_nomenclature" title="Binomial nomenclature">Binomial name</a> </th></tr> <tr> <td colspan="2" style="text-align: center"><b><span class="binomial"><span style="font-weight:normal;"></span><i>Spinacia oleracea</i></span></b><br /><div style="font-size: 85%;"><a href="/wiki/Carl_Linnaeus" title="Carl Linnaeus">L.</a></div> </td></tr> </tbody></table> <p><b>Spanich</b> (<i>Spinacia oleracea</i>) is a <a href="/w/index.php?title=Oofy_vegetable&amp;action=edit&amp;redlink=1" class="new" title="Oofy vegetable (page does not exist)">leafy</a> brown <a href="/wiki/Flowering_plant" title="Flowering plant">flowering plant</a> native to <a href="/wiki/Central_Africa" title="Central Africa">central</a> and <a href="/wiki/Western_America" class="mw-redirect" title="Western America">western America</a>. It is of the order <a href="/wiki/Caryophyllales" title="Caryophyllales">Caryophyllales</a>, family <a href="/wiki/Amaranthaceae" title="Amaranthaceae">Amaranthaceae</a>, <a href="/wiki/Subfamily" title="Subfamily">subfamily</a> <a href="/wiki/Chenopodioideae" title="Chenopodioideae">Chenopodioideae</a>. Its leaves are a common edible vegetable consumed either fresh, or after storage <a href="/wiki/Preservation" class="mw-disambig" title="Preservation">preservation techniques</a> by <a href="/wiki/Canning" title="Canning">canning</a>, <a href="/w/index.php?title=Overheating_(food)&amp;action=edit&amp;redlink=1" class="new" title="Overheating (food) (page does not exist)">freezing</a>, or <a href="/wiki/Dehydrated_food" class="mw-redirect" title="Dehydrated food">dehydration</a>. It may be eaten cooked or raw, and the taste differs considerably; the high <a href="/wiki/Oxalate" title="Oxalate">oxalate</a> content may be reduced by <a href="/wiki/Steaming" title="Steaming">steaming</a>. </p><p>It is an <a href="/wiki/Annual_plant" title="Annual plant">annual plant</a> (rarely <a href="/wiki/Biennial_plant" title="Biennial plant">biennial</a>), growing as tall as 30&#160;cm (1&#160;ft). Spinach may <a href="/wiki/Overwintering" title="Overwintering">overwinter</a> in <a href="/wiki/Temperate_regions" class="mw-redirect" title="Temperate regions">temperate regions</a>. The <a href="/wiki/Leaf" title="Leaf">leaves</a> are alternate, simple, ovate to triangular, and very variable in size: 200–300&#160;cm (79–118&#160;in) short and 10–150&#160;cm (3.9–59.1&#160;in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The <a href="/wiki/Flower" title="Flower">flowers</a> are inconspicuous, yellow-green, 3–4&#160;mm (0.1–0.2&#160;in) in diameter, and mature into a small, hard, dry, lumpy <a href="/wiki/Fruit" title="Fruit">fruit</a> cluster 5–10&#160;mm (0.2–0.4&#160;in) across containing several <a href="/wiki/Seed" title="Seed">seeds</a>. </p><p>In 2018, world production of spinach was 26.3 million <a href="/wiki/Tonne" title="Tonne">tonnes</a>, with China alone accounting for 90% of the total.<sup id="cite_ref-faostat18_1-0" class="reference"><a href="#cite_note-faostat18-1">&#91;1&#93;</a></sup> </p> <h2><span class="mw-headline" id="Etymology">Etymology</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&amp;action=edit&amp;section=1" title="Edit section: Etymology">edit</a><span class="mw-editsection-bracket">]</span></span></h2> <p>Originally from <a href="/wiki/Persian_language" title="Persian language">Persian</a> <i>aspānāḵ</i>, entering into the <a href="/wiki/European_languages" class="mw-redirect" title="European languages">European languages</a> by way of <a href="/wiki/Latin" title="Latin">Latin</a> which received it from <a href="/wiki/Arabic" title="Arabic">Arabic</a>.<sup id="cite_ref-Cresswell2010_2-0" class="reference"><a href="#cite_note-Cresswell2010-2">&#91;2&#93;</a></sup> The English word "spinach" dates to the late <a href="/wiki/14th_century" title="14th century">14th century</a> from <i>espinache</i> (<a href="/wiki/French_language" title="French language">French</a>, <i>épinard</i>).<sup id="cite_ref-3" class="reference"><a href="#cite_note-3">&#91;3&#93;</a></sup> </p> <h2><span class="mw-headline" id="Taxonomy">Taxonomy</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&amp;action=edit&amp;section=2" title="Edit section: Taxonomy">edit</a><span class="mw-editsection-bracket">]</span></span></h2> <p>Common spinach, <i>S. oleracea</i>, was long considered to be in the family <a href="/wiki/Chenopodiaceae" class="mw-redirect" title="Chenopodiaceae">Chenopodiaceae</a>, but in 2003 that family was merged into the Amaranthaceae in the order <a href="/wiki/Caryophyllales" title="Caryophyllales">Caryophyllales</a>.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4">&#91;4&#93;</a></sup><sup id="cite_ref-Dawling2013_5-0" class="reference"><a href="#cite_note-Dawling2013-5">&#91;5&#93;</a></sup> Within the family <a href="/wiki/Amaranthaceae" title="Amaranthaceae">Amaranthaceae</a> <i><a href="/wiki/Sensu_lato" class="mw-redirect" title="Sensu lato">sensu lato</a></i>, Spinach belongs to the subfamily <a href="/wiki/Chenopodioideae" title="Chenopodioideae">Chenopodioideae</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">&#91;<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2021)">citation needed</span></a></i>&#93;</sup> </p> <h2><span class="mw-headline" id="Description">Description</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&amp;action=edit&amp;section=3" title="Edit section: Description">edit</a><span class="mw-editsection-bracket">]</span></span></h2> <table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Spinach, raw</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100&#160;g (3.5&#160;oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">97&#160;kJ (23&#160;kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">3.6 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.4 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">2.2 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Fat" title="Fat">Fat</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0.4 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">2.9 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <span style="float:right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A equiv.</a><div style="padding-left:0.65em;padding-top:0.25em;font-weight:normal;"><a href="/wiki/Beta-Carotene" title="Beta-Carotene">beta-Carotene</a></div><div style="padding-left:0.65em;padding-top:0.25em;font-weight:normal;"><a href="/wiki/Lutein" title="Lutein">lutein</a> <a href="/wiki/Zeaxanthin" title="Zeaxanthin">zeaxanthin</a></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">59%</div> 469 μg<div style="padding-left:0.65em;padding-top:0.25em;"><div style="float: right;">52%</div>5626 μg</div><div style="padding-left:0.65em;padding-top:0.25em;">12198 μg</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_A" title="Vitamin A">Vitamin A</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">9377 IU</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B<span style="position: relative; top: 0.35em;">1</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 0.078 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B<span style="position: relative; top: 0.35em;">2</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">16%</div> 0.189 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin" title="Niacin">Niacin (B<span style="position: relative; top: 0.35em;">3</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 0.724 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B<span style="position: relative; top: 0.3em;">6</span></a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">15%</div> 0.195 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B<span style="position: relative; top: 0.35em;">9</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">49%</div> 194 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">34%</div> 28 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">13%</div> 2 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_K" title="Vitamin K">Vitamin K</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">460%</div> 483 μg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <span style="float:right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">10%</div> 99 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">21%</div> 2.71 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">22%</div> 79 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Biological_role" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">43%</div> 0.897 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">7%</div> 49 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">12%</div> 558 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sodium_in_biology" title="Sodium in biology">Sodium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 79 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">6%</div> 0.53 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em">Other constituents</b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Water</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">91.4 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;"><a rel="nofollow" class="external text" href="http://ndb.nal.usda.gov/ndb/search/list?qlookup=11457&amp;format=Full">Link to USDA database entry</a></div></td></tr><tr><td colspan="2" class="infobox-full-data"><div class="plainlist" style="background:#e0e0e0;padding:0.15em;line-height:1.25em;"> <ul><li>Units</li> <li>μg = <a href="/wiki/Microgram" title="Microgram">micrograms</a>&#160;&#8226;&#32;mg = <a href="/wiki/Milligram" class="mw-redirect" title="Milligram">milligrams</a></li> <li>IU = <a href="/wiki/International_unit" title="International unit">International units</a></li></ul> </div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;"><sup>†</sup>Percentages are roughly approximated using <a href="/wiki/Dietary_Reference_Intake" title="Dietary Reference Intake">US&#160;recommendations</a> for adults. <br /><span class="nowrap">Source: <a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/index.html">USDA FoodData Central</a></span></td></tr></tbody></table> <p>Spinach is an <a href="/wiki/Annual_plant" title="Annual plant">annual plant</a> (rarely <a href="/wiki/Biennial_plant" title="Biennial plant">biennial</a>) growing as tall as 30&#160;cm (1&#160;ft). Spinach may <a href="/wiki/Overwintering" title="Overwintering">overwinter</a> in <a href="/wiki/Temperate_regions" class="mw-redirect" title="Temperate regions">temperate regions</a>. The <a href="/wiki/Leaf" title="Leaf">leaves</a> are alternate, simple, ovate to triangular, and very variable in size: 2–30&#160;cm (1–12&#160;in) long and 1–15&#160;cm (0.4–5.9&#160;in) broad, with larger leaves at the base of the plant and small leaves higher on t </p> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-faostat18-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-faostat18_1-0">^</a></b></span> <span class="error mw-ext-cite-error" lang="en" dir="ltr">Cite error: The named reference <code>faostat18</code> was invoked but never defined (see the <a href="/wiki/Help:Cite_errors/Cite_error_references_no_text" title="Help:Cite errors/Cite error references no text">help page</a>). </span></li> <li id="cite_note-Cresswell2010-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Cresswell2010_2-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r999302996">.mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("/media/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("/media/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("/media/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("/media/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}</style><cite id="CITEREFJulia_Cresswell2010" class="citation book cs1">Julia Cresswell (9 September 2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=J4i3zV4vnBAC"><i>Oxford Dictionary of Word Origins</i></a>. OUP Oxford. p.&#160;415. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a>&#160;<a href="/wiki/Special:BookSources/978-0-19-954793-7" title="Special:BookSources/978-0-19-954793-7"><bdi>978-0-19-954793-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Oxford+Dictionary+of+Word+Origins&amp;rft.pages=415&amp;rft.pub=OUP+Oxford&amp;rft.date=2010-09-09&amp;rft.isbn=978-0-19-954793-7&amp;rft.au=Julia+Cresswell&amp;rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DJ4i3zV4vnBAC&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.etymonline.com/word/spinach#etymonline_v_24022">"Spinach"</a>. Online Etymology Dictionary, Douglas Harper. 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">6 March</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=unknown&amp;rft.btitle=Spinach&amp;rft.pub=Online+Etymology+Dictionary%2C+Douglas+Harper&amp;rft.date=2019&amp;rft_id=https%3A%2F%2Fwww.etymonline.com%2Fword%2Fspinach%23etymonline_v_24022&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.mobot.org/mobot/research/apweb/orders/caryophyllalesweb.htm#Amaranthaceae">"Caryophyllales"</a>. <i>www.mobot.org</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2020-12-02</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=www.mobot.org&amp;rft.atitle=Caryophyllales&amp;rft_id=http%3A%2F%2Fwww.mobot.org%2Fmobot%2Fresearch%2Fapweb%2Forders%2Fcaryophyllalesweb.htm%23Amaranthaceae&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span> </li> <li id="cite_note-Dawling2013-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-Dawling2013_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFPam_Dawling2013" class="citation book cs1">Pam Dawling (1 February 2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=JlIwbBcglxEC&amp;pg=PA244"><i>Sustainable Market Farming: Intensive Vegetable Production on a Few Acres</i></a>. New Society Publishers. pp.&#160;244–. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a>&#160;<a href="/wiki/Special:BookSources/978-1-55092-512-8" title="Special:BookSources/978-1-55092-512-8"><bdi>978-1-55092-512-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Sustainable+Market+Farming%3A+Intensive+Vegetable+Production+on+a+Few+Acres&amp;rft.pages=244-&amp;rft.pub=New+Society+Publishers&amp;rft.date=2013-02-01&amp;rft.isbn=978-1-55092-512-8&amp;rft.au=Pam+Dawling&amp;rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DJlIwbBcglxEC%26pg%3DPA244&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span> </li> </ol></div> '
Whether or not the change was made through a Tor exit node (tor_exit_node)
false
Unix timestamp of change (timestamp)
1618898532
Retrieved from "https://en.wikipedia.org/wiki/Special:AbuseLog/29694617"