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{{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]] – which acts by inhibiting vitamin K – 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.]]
}}
'''Spinach''' (''Spinacia oleracea'') is a [[terrorist organization]] green [[shit]] native to [[a]] and [[donald trump]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. It leaves a suicide bomber at school
It is an [[paradox]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|404859|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 contaminating 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]] – which acts by inhibiting vitamin K – 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]]' |
Unified diff of changes made by edit (edit_diff) | '@@ -10,7 +10,6 @@
}}
-'''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.
+'''Spinach''' (''Spinacia oleracea'') is a [[terrorist organization]] green [[shit]] native to [[a]] and [[donald trump]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. It leaves a suicide bomber at school
+It is an [[paradox]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|404859|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 contaminating 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/>
' |
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0 => ''''Spinach''' (''Spinacia oleracea'') is a [[terrorist organization]] green [[shit]] native to [[a]] and [[donald trump]]. It is of the order [[Caryophyllales]], family [[Amaranthaceae]], [[subfamily]] [[Chenopodioideae]]. It leaves a suicide bomber at school',
1 => 'It is an [[paradox]] (rarely [[biennial plant|biennial]]), growing as tall as {{convert|404859|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 contaminating several [[seed]]s. '
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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]].',
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2 => '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. '
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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.sc.egov.usda.gov/home/plantProfile?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. 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>Spinach</b> (<i>Spinacia oleracea</i>) is a <a href="/wiki/Terrorist_organization" class="mw-redirect" title="Terrorist organization">terrorist organization</a> green <a href="/wiki/Shit" title="Shit">shit</a> native to <a href="/wiki/A" title="A">a</a> and <a href="/wiki/Donald_trump" class="mw-redirect" title="Donald trump">donald trump</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>. It leaves a suicide bomber at school
It is an <a href="/wiki/Paradox" title="Paradox">paradox</a> (rarely <a href="/wiki/Biennial_plant" title="Biennial plant">biennial</a>), growing as tall as 12,340,100 cm (404,859 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 cm (1–12 in) long and 1–15 cm (0.4–5.9 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 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy <a href="/wiki/Fruit" title="Fruit">fruit</a> cluster 5–10 mm (0.2–0.4 in) across contaminating 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">[1]</a></sup>
</p>
<div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><span class="toctogglespan"><label class="toctogglelabel" for="toctogglecheckbox"></label></span></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Etymology"><span class="tocnumber">1</span> <span class="toctext">Etymology</span></a></li>
<li class="toclevel-1 tocsection-2"><a href="#Taxonomy"><span class="tocnumber">2</span> <span class="toctext">Taxonomy</span></a></li>
<li class="toclevel-1 tocsection-3"><a href="#Description"><span class="tocnumber">3</span> <span class="toctext">Description</span></a></li>
<li class="toclevel-1 tocsection-4"><a href="#Nutrients"><span class="tocnumber">4</span> <span class="toctext">Nutrients</span></a>
<ul>
<li class="toclevel-2 tocsection-5"><a href="#Iron"><span class="tocnumber">4.1</span> <span class="toctext">Iron</span></a></li>
<li class="toclevel-2 tocsection-6"><a href="#Calcium"><span class="tocnumber">4.2</span> <span class="toctext">Calcium</span></a></li>
<li class="toclevel-2 tocsection-7"><a href="#Vitamin_K"><span class="tocnumber">4.3</span> <span class="toctext">Vitamin K</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-8"><a href="#Production,_marketing,_and_storage"><span class="tocnumber">5</span> <span class="toctext">Production, marketing, and storage</span></a></li>
<li class="toclevel-1 tocsection-9"><a href="#History"><span class="tocnumber">6</span> <span class="toctext">History</span></a></li>
<li class="toclevel-1 tocsection-10"><a href="#In_popular_culture"><span class="tocnumber">7</span> <span class="toctext">In popular culture</span></a></li>
<li class="toclevel-1 tocsection-11"><a href="#See_also"><span class="tocnumber">8</span> <span class="toctext">See also</span></a></li>
<li class="toclevel-1 tocsection-12"><a href="#References"><span class="tocnumber">9</span> <span class="toctext">References</span></a></li>
<li class="toclevel-1 tocsection-13"><a href="#External_links"><span class="tocnumber">10</span> <span class="toctext">External links</span></a></li>
</ul>
</div>
<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&action=edit&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">[2]</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">[3]</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&action=edit&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">[4]</a></sup><sup id="cite_ref-Dawling2013_5-0" class="reference"><a href="#cite_note-Dawling2013-5">[5]</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;">[<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>]</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&action=edit&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 g (3.5 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 kJ (23 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&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> • 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 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 cm (1 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 cm (1–12 in) long and 1–15 cm (0.4–5.9 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 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy <a href="/wiki/Fruit" title="Fruit">fruit</a> cluster 5–10 mm (0.2–0.4 in) across containing several <a href="/wiki/Seed" title="Seed">seeds</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<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>]</sup>
</p>
<h2><span class="mw-headline" id="Nutrients">Nutrients</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=4" title="Edit section: Nutrients">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>Raw spinach is 91% water, 4% <a href="/wiki/Carbohydrates" class="mw-redirect" title="Carbohydrates">carbohydrates</a>, 3% <a href="/wiki/Protein" title="Protein">protein</a>, and contains negligible <a href="/wiki/Fat" title="Fat">fat</a>. In a 100 g (3.5 oz) serving providing only 23 <a href="/wiki/Calories" class="mw-redirect" title="Calories">calories</a>, spinach has a high <a href="/wiki/Nutritional_value" title="Nutritional value">nutritional value</a>, especially when fresh, <a href="/wiki/Frozen_food" title="Frozen food">frozen</a>, steamed, or quickly boiled. It is a rich source (20% or more of the <a href="/wiki/Daily_Value" class="mw-redirect" title="Daily Value">Daily Value</a>, DV) of <a href="/wiki/Vitamin_A" title="Vitamin A">vitamin A</a>, <a href="/wiki/Vitamin_C" title="Vitamin C">vitamin C</a>, <a href="/wiki/Vitamin_K" title="Vitamin K">vitamin K</a>, <a href="/wiki/Magnesium" title="Magnesium">magnesium</a>, <a href="/wiki/Manganese" title="Manganese">manganese</a>, <a href="/wiki/Iron" title="Iron">iron</a> and <a href="/wiki/Folate" title="Folate">folate</a>. Spinach is a good source (10-19% of DV) of the <a href="/wiki/B_vitamins" title="B vitamins">B vitamins</a> <a href="/wiki/Riboflavin" title="Riboflavin">riboflavin</a> and <a href="/wiki/Vitamin_B6" title="Vitamin B6">vitamin B<sub>6</sub></a>, <a href="/wiki/Vitamin_E" title="Vitamin E">vitamin E</a>, <a href="/wiki/Calcium" title="Calcium">calcium</a>, <a href="/wiki/Potassium" title="Potassium">potassium</a>, and <a href="/wiki/Dietary_fiber" title="Dietary fiber">dietary fiber</a>. 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 <a href="/wiki/Oxalates" class="mw-redirect" title="Oxalates">oxalates</a>, 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.<sup id="cite_ref-National_Osteoporosis_Foundation_2015_6-0" class="reference"><a href="#cite_note-National_Osteoporosis_Foundation_2015-6">[6]</a></sup>
</p>
<h3><span class="mw-headline" id="Iron">Iron</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=5" title="Edit section: Iron">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>Spinach, along with other green, leafy vegetables,<sup id="cite_ref-usda_7-0" class="reference"><a href="#cite_note-usda-7">[7]</a></sup> contains an appreciable amount of <a href="/wiki/Iron" title="Iron">iron</a> attaining 21% of the Daily Value in a 100 g (3.5 oz) amount of raw spinach. For example, the <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a> states that a 100 g (3.5 oz) serving of cooked spinach contains <span class="nowrap">3.57 mg</span> of iron,<sup id="cite_ref-usdacooked_8-0" class="reference"><a href="#cite_note-usdacooked-8">[8]</a></sup> whereas a 100 g (3.5 oz) ground hamburger patty contains <span class="nowrap">1.93</span> mg of iron.<sup id="cite_ref-FoodData_Central_9-0" class="reference"><a href="#cite_note-FoodData_Central-9">[9]</a></sup> However, spinach contains iron absorption-inhibiting substances, including high levels of <a href="/wiki/Oxalate" title="Oxalate">oxalate</a>, which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.<sup id="cite_ref-noonan_10-0" class="reference"><a href="#cite_note-noonan-10">[10]</a></sup> In addition to preventing absorption and use, high levels of oxalates remove iron from the body.<sup id="cite_ref-noonan_10-1" class="reference"><a href="#cite_note-noonan-10">[10]</a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11">[11]</a></sup>
</p>
<h3><span class="mw-headline" id="Calcium">Calcium</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=6" title="Edit section: Calcium">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>Spinach also has a moderate <a href="/wiki/Calcium" title="Calcium">calcium</a> content which can be affected by <a href="/wiki/Oxalate" title="Oxalate">oxalates</a>, decreasing its absorption.<sup id="cite_ref-noonan_10-2" class="reference"><a href="#cite_note-noonan-10">[10]</a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12">[12]</a></sup> The calcium in spinach is among the least bioavailable of food calcium sources.<sup id="cite_ref-noonan_10-3" class="reference"><a href="#cite_note-noonan-10">[10]</a></sup><sup id="cite_ref-Heaney2006_13-0" class="reference"><a href="#cite_note-Heaney2006-13">[13]</a></sup> By way of comparison, the human body can absorb about half of the calcium present in <a href="/wiki/Broccoli" title="Broccoli">broccoli</a>, yet only around 5% of the calcium in spinach.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14">[14]</a></sup>
</p>
<h3><span class="mw-headline" id="Vitamin_K">Vitamin K</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=7" title="Edit section: Vitamin K">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>A quantity of 100 g of spinach contains over four times the recommended daily intake of <a href="/wiki/Vitamin_K" title="Vitamin K">vitamin K</a>. For this reason, individuals taking the <a href="/wiki/Anticoagulant" title="Anticoagulant">anticoagulant</a> <a href="/wiki/Warfarin" title="Warfarin">warfarin</a> – which acts by inhibiting vitamin K – are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.<sup id="cite_ref-mayo_15-0" class="reference"><a href="#cite_note-mayo-15">[15]</a></sup>
</p>
<h2><span id="Production.2C_marketing.2C_and_storage"></span><span class="mw-headline" id="Production,_marketing,_and_storage">Production, marketing, and storage</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=8" title="Edit section: Production, marketing, and storage">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<table class="wikitable" style="float:right; clear:right; width:18em;">
<caption>Spinach production - 2018<br />
</caption>
<tbody><tr>
<th>Country
</th>
<th><center>Production <br /><small> (millions of tonnes)</small></center>
</th></tr>
<tr>
<td><center><span class="flagicon"><img alt="" src="/media/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="/media/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/35px-Flag_of_the_People%27s_Republic_of_China.svg.png 1.5x, /media/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/45px-Flag_of_the_People%27s_Republic_of_China.svg.png 2x" data-file-width="900" data-file-height="600" /> </span><a href="/wiki/China" title="China">China</a></center></td>
<td><center>23.8</center>
</td></tr>
<tr>
<td><center><span class="flagicon"><img alt="" src="/media/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/23px-Flag_of_the_United_States.svg.png" decoding="async" width="23" height="12" class="thumbborder" srcset="/media/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/35px-Flag_of_the_United_States.svg.png 1.5x, /media/wikipedia/en/thumb/a/a4/Flag_of_the_United_States.svg/46px-Flag_of_the_United_States.svg.png 2x" data-file-width="1235" data-file-height="650" /> </span><a href="/wiki/United_States" title="United States">United States</a></center></td>
<td><center>0.38</center>
</td></tr>
<tr>
<td><center><span class="flagicon"><img alt="" src="/media/wikipedia/en/thumb/9/9e/Flag_of_Japan.svg/23px-Flag_of_Japan.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="/media/wikipedia/en/thumb/9/9e/Flag_of_Japan.svg/35px-Flag_of_Japan.svg.png 1.5x, /media/wikipedia/en/thumb/9/9e/Flag_of_Japan.svg/45px-Flag_of_Japan.svg.png 2x" data-file-width="900" data-file-height="600" /> </span><a href="/wiki/Japan" title="Japan">Japan</a></center></td>
<td><center>0.23</center>
</td></tr>
<tr>
<td><center><span class="flagicon"><img alt="" src="/media/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/23px-Flag_of_Turkey.svg.png" decoding="async" width="23" height="15" class="thumbborder" srcset="/media/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/35px-Flag_of_Turkey.svg.png 1.5x, /media/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/45px-Flag_of_Turkey.svg.png 2x" data-file-width="1200" data-file-height="800" /> </span><a href="/wiki/Turkey" title="Turkey">Turkey</a></center></td>
<td><center>0.23</center>
</td></tr>
<tr bgcolor="#CCCCCC">
<td><center><b>World</b></center></td>
<td><center> <b>26.3</b></center>
</td></tr>
<tr>
<td colspan="3"><small>Source: <a href="/wiki/FAO" class="mw-redirect" title="FAO">UN Food & Agriculture Organization</a>, Statistics Division (FAOSTAT)<sup id="cite_ref-faostat18_1-1" class="reference"><a href="#cite_note-faostat18-1">[1]</a></sup></small>
</td></tr></tbody></table>
<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_1-2" class="reference"><a href="#cite_note-faostat18-1">[1]</a></sup>
</p><p>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.<sup id="cite_ref-sd_16-0" class="reference"><a href="#cite_note-sd-16">[16]</a></sup> 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.<sup id="cite_ref-sd_16-1" class="reference"><a href="#cite_note-sd-16">[16]</a></sup>
</p><p>Some packaged spinach is exposed to radiation to kill any harmful bacteria. The <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> approves of irradiation of spinach leaves up to 4.0 <a href="/wiki/Kilogray" class="mw-redirect" title="Kilogray">kilograys</a>, having no or only a minor effect on nutrient content.<sup id="cite_ref-bliss_17-0" class="reference"><a href="#cite_note-bliss-17">[17]</a></sup> Spinach may be high in cadmium contamination depending on the soil and location where the spinach is grown.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18">[18]</a></sup>
</p>
<h2><span class="mw-headline" id="History">History</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=9" title="Edit section: History">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>Spinach is thought to have originated about 2000 years ago in <a href="/wiki/Name_of_Iran" title="Name of Iran">ancient Persia</a> from which it was introduced to India and <a href="/wiki/History_of_China#Ancient_China" title="History of China">ancient China</a> via <a href="/wiki/Nepal" title="Nepal">Nepal</a> in 647 AD as the "Persian vegetable".<sup id="cite_ref-vf_19-0" class="reference"><a href="#cite_note-vf-19">[19]</a></sup> In AD 827, the <a href="/wiki/Saracen" title="Saracen">Saracens</a> introduced spinach to <a href="/wiki/Sicily" title="Sicily">Sicily</a>.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20">[20]</a></sup> The first written evidence of spinach in the <a href="/wiki/Mediterranean" class="mw-redirect" title="Mediterranean">Mediterranean</a> was recorded in three 10th-century works: a medical work by al-Rāzī (known as <a href="/wiki/Rhazes" class="mw-redirect" title="Rhazes">Rhazes</a> 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 <i><i lang="ar-Latn" title="American Library Association – Library of Congress transliteration">raʼīs al-buqūl</i></i>, 'the <a href="/wiki/Rais" title="Rais">chieftain</a> of <a href="/wiki/Leafy_greens" class="mw-redirect" title="Leafy greens">leafy greens</a>'.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21">[21]</a></sup> Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22">[22]</a></sup>
</p><p>Spinach first appeared in <a href="/wiki/England" title="England">England</a> and <a href="/wiki/France" title="France">France</a> in the <a href="/wiki/14th_century" title="14th century">14th century</a>, probably via <a href="/wiki/Spain" title="Spain">Spain</a>, and gained common use because it appeared in early spring when fresh local vegetables were not available.<sup id="cite_ref-vf_19-1" class="reference"><a href="#cite_note-vf-19">[19]</a></sup> Spinach is mentioned in the first known English <a href="/wiki/Cookbook" title="Cookbook">cookbook</a>, the <i><a href="/wiki/Forme_of_Cury" class="mw-redirect" title="Forme of Cury">Forme of Cury</a></i> (1390), where it is referred to as 'spinnedge' and/or 'spynoches'.<sup id="cite_ref-vf_19-2" class="reference"><a href="#cite_note-vf-19">[19]</a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23">[23]</a></sup> During <a href="/wiki/World_War_I" title="World War I">World War I</a>, wine fortified with spinach juice was given to injured <a href="/wiki/Military_of_France" class="mw-redirect" title="Military of France">French soldiers</a> with the intent to curtail their <a href="/wiki/Hemorrhage" class="mw-redirect" title="Hemorrhage">bleeding</a>.<sup id="cite_ref-vf_19-3" class="reference"><a href="#cite_note-vf-19">[19]</a></sup><sup id="cite_ref-GrieveGrieve1971_24-0" class="reference"><a href="#cite_note-GrieveGrieve1971-24">[24]</a></sup>
</p>
<h2><span class="mw-headline" id="In_popular_culture">In popular culture</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=10" title="Edit section: In popular culture">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>The comics and cartoon character <a href="/wiki/Popeye" title="Popeye">Popeye the Sailor Man</a> has been portrayed since 1931 as having a strong affinity for spinach, particularly the canned variety. He becomes physically stronger after consuming it.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25">[25]</a></sup> 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 strong and helty".<sup id="cite_ref-26" class="reference"><a href="#cite_note-26">[26]</a></sup>
</p>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=11" title="Edit section: See also">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
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<li><span><a href="/wiki/File:Foodlogo2.svg" class="image"><img alt="icon" src="/media/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="noviewer" srcset="/media/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, /media/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span><span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul></div>
<ul><li><a href="/wiki/Green_leafy_vegetable" class="mw-redirect" title="Green leafy vegetable">Green leafy vegetable</a></li>
<li><a href="/wiki/Ipomoea_aquatica" title="Ipomoea aquatica">Ipomoea aquatica</a></li>
<li><a href="/wiki/Kale" title="Kale">Kale</a></li>
<li><a href="/wiki/Mountain_spinach" class="mw-redirect" title="Mountain spinach">Mountain spinach</a></li>
<li><a href="/wiki/Palmer_amaranth" class="mw-redirect" title="Palmer amaranth">Palmer amaranth</a></li>
<li><a href="/wiki/Pkhali" title="Pkhali">Pkhali</a></li>
<li><a href="/wiki/Spinach_dip" title="Spinach dip">Spinach dip</a></li>
<li><a href="/wiki/Spinach_in_the_United_States" title="Spinach in the United States">Spinach in the United States</a></li>
<li><a href="/wiki/Spinach_salad" title="Spinach salad">Spinach salad</a></li>
<li><a href="/wiki/Spinach_soup" title="Spinach soup">Spinach soup</a></li>
<li><i><a href="/wiki/Tetragonia_tetragonioides" class="mw-redirect" title="Tetragonia tetragonioides">Tetragonia tetragonioides</a></i></li>
<li><a href="/wiki/White_goosefoot" class="mw-redirect" title="White goosefoot">White goosefoot</a></li></ul>
<h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=12" title="Edit section: References">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
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<ol class="references">
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<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"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><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. 415. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <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&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Oxford+Dictionary+of+Word+Origins&rft.pages=415&rft.pub=OUP+Oxford&rft.date=2010-09-09&rft.isbn=978-0-19-954793-7&rft.au=Julia+Cresswell&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DJ4i3zV4vnBAC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<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&pg=PA244"><i>Sustainable Market Farming: Intensive Vegetable Production on a Few Acres</i></a>. New Society Publishers. pp. 244–. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <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&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Sustainable+Market+Farming%3A+Intensive+Vegetable+Production+on+a+Few+Acres&rft.pages=244-&rft.pub=New+Society+Publishers&rft.date=2013-02-01&rft.isbn=978-1-55092-512-8&rft.au=Pam+Dawling&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DJlIwbBcglxEC%26pg%3DPA244&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<li id="cite_note-FoodData_Central-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-FoodData_Central_9-0">^</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://fdc.nal.usda.gov/fdc-app.html#/food-details/470008/nutrients">"FoodData Central"</a>. <i>FoodData Central</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2019-11-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=FoodData+Central&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F470008%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<li id="cite_note-noonan-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-noonan_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-noonan_10-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-noonan_10-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-noonan_10-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation journal cs1">Noonan SC, Savage GP (1999). <a rel="nofollow" class="external text" href="http://apjcn.nhri.org.tw/server/APJCN/8/1/64.pdf">"Oxalate content of foods and its effect on humans"</a> <span class="cs1-format">(PDF)</span>. <i>Asia Pac J Clin Nutr</i>. <b>8</b> (1): 64–74. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1046%2Fj.1440-6047.1999.00038.x">10.1046/j.1440-6047.1999.00038.x</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="//pubmed.ncbi.nlm.nih.gov/24393738">24393738</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Asia+Pac+J+Clin+Nutr&rft.atitle=Oxalate+content+of+foods+and+its+effect+on+humans&rft.volume=8&rft.issue=1&rft.pages=64-74&rft.date=1999&rft_id=info%3Adoi%2F10.1046%2Fj.1440-6047.1999.00038.x&rft_id=info%3Apmid%2F24393738&rft_id=http%3A%2F%2Fapjcn.nhri.org.tw%2Fserver%2FAPJCN%2F8%2F1%2F64.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span><span class="cs1-maint citation-comment">CS1 maint: uses authors parameter (<a href="/wiki/Category:CS1_maint:_uses_authors_parameter" title="Category:CS1 maint: uses authors parameter">link</a>)</span></span>
</li>
<li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFWilliamsLong1997" class="citation book cs1">Williams, Sue Rodwell; Long, Sara (1997). <i>Nutrition and diet therapy</i>. p. 229. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8151-9273-2" title="Special:BookSources/978-0-8151-9273-2"><bdi>978-0-8151-9273-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nutrition+and+diet+therapy&rft.pages=229&rft.date=1997&rft.isbn=978-0-8151-9273-2&rft.aulast=Williams&rft.aufirst=Sue+Rodwell&rft.au=Long%2C+Sara&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFInselTurnerRoss2003" class="citation book cs1">Insel, Paul M.; Turner, R. Elaine; Ross, Don (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=46o0PzPI07YC"><i>Nutrition</i></a>. p. 474. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7637-0765-1" title="Special:BookSources/978-0-7637-0765-1"><bdi>978-0-7637-0765-1</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">2009-04-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nutrition&rft.pages=474&rft.date=2003&rft.isbn=978-0-7637-0765-1&rft.aulast=Insel&rft.aufirst=Paul+M.&rft.au=Turner%2C+R.+Elaine&rft.au=Ross%2C+Don&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D46o0PzPI07YC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<li id="cite_note-Heaney2006-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-Heaney2006_13-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFHeaney,_Robert_Proulx2006" class="citation book cs1">Heaney, Robert Proulx (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=il8rmEAZoW8C&pg=PA135"><i>Calcium in human health</i></a>. p. 135. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-59259-961-5" title="Special:BookSources/978-1-59259-961-5"><bdi>978-1-59259-961-5</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">2009-04-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Calcium+in+human+health&rft.pages=135&rft.date=2006&rft.isbn=978-1-59259-961-5&rft.au=Heaney%2C+Robert+Proulx&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dil8rmEAZoW8C%26pg%3DPA135&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation book cs1">Whitney E, Rady Rolfes S (Jan 1, 2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=LhSLKVmauGoC&pg=PA404"><i>Understanding Nutrition</i></a>. Cengage Learning. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0538734653" title="Special:BookSources/978-0538734653"><bdi>978-0538734653</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Understanding+Nutrition&rft.pub=Cengage+Learning&rft.date=2010-01-01&rft.isbn=978-0538734653&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DLhSLKVmauGoC%26pg%3DPA404&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span><span class="cs1-maint citation-comment">CS1 maint: uses authors parameter (<a href="/wiki/Category:CS1_maint:_uses_authors_parameter" title="Category:CS1 maint: uses authors parameter">link</a>)</span></span>
</li>
<li id="cite_note-mayo-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-mayo_15-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFSheps_SG2018" class="citation web cs1">Sheps SG (19 April 2018). <a rel="nofollow" class="external text" href="https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443">"Warfarin diet: What foods should I avoid?"</a>. Mayo Clinic<span class="reference-accessdate">. Retrieved <span class="nowrap">6 March</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Warfarin+diet%3A+What+foods+should+I+avoid%3F&rft.pub=Mayo+Clinic&rft.date=2018-04-19&rft.au=Sheps+SG&rft_id=https%3A%2F%2Fwww.mayoclinic.org%2Fdiseases-conditions%2Fthrombophlebitis%2Fexpert-answers%2Fwarfarin%2Ffaq-20058443&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-sd-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-sd_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-sd_16-1"><sup><i><b>b</b></i></sup></a></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.sciencedaily.com/releases/2005/03/050323124809.htm">"Storage time and temperature effects nutrients in spinach"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2008-07-05</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Storage+time+and+temperature+effects+nutrients+in+spinach&rft_id=https%3A%2F%2Fwww.sciencedaily.com%2Freleases%2F2005%2F03%2F050323124809.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-bliss-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-bliss_17-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFBliss_RM2010" class="citation web cs1">Bliss RM (27 May 2010). <a rel="nofollow" class="external text" href="http://www.ars.usda.gov/is/pr/2010/100527.htm">"Nutrient retention of safer salads explored"</a>. US Department of Agriculture.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Nutrient+retention+of+safer+salads+explored&rft.pub=US+Department+of+Agriculture&rft.date=2010-05-27&rft.au=Bliss+RM&rft_id=http%3A%2F%2Fwww.ars.usda.gov%2Fis%2Fpr%2F2010%2F100527.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</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.atsdr.cdc.gov/toxguides/toxguide-5.pdf">"ToxGuide for cadmium"</a> <span class="cs1-format">(PDF)</span>. Atlanta, GA: Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services. October 2012.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=ToxGuide+for+cadmium&rft.place=Atlanta%2C+GA&rft.pub=Agency+for+Toxic+Substances+and+Disease+Registry%2C+US+Department+of+Health+and+Human+Services&rft.date=2012-10&rft_id=https%3A%2F%2Fwww.atsdr.cdc.gov%2Ftoxguides%2Ftoxguide-5.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-vf-19"><span class="mw-cite-backlink">^ <a href="#cite_ref-vf_19-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-vf_19-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-vf_19-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-vf_19-3"><sup><i><b>d</b></i></sup></a></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.vegetablefacts.net/vegetable-history/spinach-history/">"Spinach history - origins of different types of spinach"</a>. Vegetable Facts. 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">2 November</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Spinach+history+-+origins+of+different+types+of+spinach&rft.pub=Vegetable+Facts&rft.date=2019&rft_id=http%3A%2F%2Fwww.vegetablefacts.net%2Fvegetable-history%2Fspinach-history%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFRollandSherman2006" class="citation book cs1">Rolland, Jacques L.; Sherman, Carol (2006). <i>The Food Encyclopedia</i>. Toronto: Robert Rose. pp. 335–338. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780778801504" title="Special:BookSources/9780778801504"><bdi>9780778801504</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Food+Encyclopedia&rft.place=Toronto&rft.pages=335-338&rft.pub=Robert+Rose&rft.date=2006&rft.isbn=9780778801504&rft.aulast=Rolland&rft.aufirst=Jacques+L.&rft.au=Sherman%2C+Carol&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFIbn_al-ʻAwwām1802" class="citation book cs1"><a href="/wiki/Ibn_al-Awwam" class="mw-redirect" title="Ibn al-Awwam">Ibn al-ʻAwwām, Yaḥyá ibn Muḥammad</a> (1802). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=daZEAAAAcAAJ&pg=PA160">"23.8"</a>. <i>Kitāb al-Filāḥah</i><span class="reference-accessdate">. Retrieved <span class="nowrap">July 30,</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=23.8&rft.btitle=Kit%C4%81b+al-Fil%C4%81%E1%B8%A5ah&rft.date=1802&rft.aulast=Ibn+al-%CA%BBAww%C4%81m&rft.aufirst=Ya%E1%B8%A5y%C3%A1+ibn+Mu%E1%B8%A5ammad&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DdaZEAAAAcAAJ%26pg%3DPA160&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text">Clifford A. Wright. <i>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</i>. (Boston: Harvard Common Press, 2001). pp. 300-301.</span>
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<li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFRollandSherma2006" class="citation book cs1">Rolland, Jacques; Sherma, Carol (2006). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110724195456/http://www.canadianliving.com/glossary/spinach.php"><i>Spinach</i></a>. <i>The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People</i>. Toronto: Robert Rose. Archived from <a rel="nofollow" class="external text" href="http://www.canadianliving.com/glossary/spinach.php">the original</a> on July 24, 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">March 7,</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Spinach&rft.place=Toronto&rft.pub=Robert+Rose&rft.date=2006&rft.aulast=Rolland&rft.aufirst=Jacques&rft.au=Sherma%2C+Carol&rft_id=http%3A%2F%2Fwww.canadianliving.com%2Fglossary%2Fspinach.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
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<li id="cite_note-GrieveGrieve1971-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-GrieveGrieve1971_24-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFMargaret_GrieveMaud_Grieve1971" class="citation book cs1">Margaret Grieve; Maud Grieve (1 June 1971). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=KgfHxvGFHAoC&pg=PA761"><i>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</i></a>. Courier Dover Publications. pp. 761–. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-486-22799-3" title="Special:BookSources/978-0-486-22799-3"><bdi>978-0-486-22799-3</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">13 August</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+modern+herbal%3A+the+medicinal%2C+culinary%2C+cosmetic+and+economic+properties%2C+cultivation+and+folk-lore+of+herbs%2C+grasses%2C+fungi%2C+shrubs%2C+%26+trees+with+all+their+modern+scientific+uses&rft.pages=761-&rft.pub=Courier+Dover+Publications&rft.date=1971-06-01&rft.isbn=978-0-486-22799-3&rft.au=Margaret+Grieve&rft.au=Maud+Grieve&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DKgfHxvGFHAoC%26pg%3DPA761&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFGabbatt2009" class="citation news cs1">Gabbatt, Adam (8 December 2009). <a rel="nofollow" class="external text" href="https://www.theguardian.com/technology/2009/dec/08/ec-segar-popeye-google-doodle">"E.C. Segar, Popeye's creator, celebrated with a Google doodle"</a>. <i>The Guardian</i><span class="reference-accessdate">. Retrieved <span class="nowrap">5 May</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Guardian&rft.atitle=E.C.+Segar%2C+Popeye%27s+creator%2C+celebrated+with+a+Google+doodle&rft.date=2009-12-08&rft.aulast=Gabbatt&rft.aufirst=Adam&rft_id=https%3A%2F%2Fwww.theguardian.com%2Ftechnology%2F2009%2Fdec%2F08%2Fec-segar-popeye-google-doodle&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></span>
</li>
<li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text">Joe Schwarcz, <i>Monkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life</i>, 2015, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1770411917" title="Special:BookSources/1770411917">1770411917</a>, p. 245; spinach actually contains <a href="/wiki/Beta-carotene" class="mw-redirect" title="Beta-carotene">beta-carotene</a>, which the body converts to vitamin A</span>
</li>
</ol></div>
<h2><span class="mw-headline" id="External_links">External links</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Spinach&action=edit&section=13" title="Edit section: External links">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<table role="presentation" class="mbox-small plainlinks sistersitebox" style="background-color:#f9f9f9;border:1px solid #aaa;color:#000">
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<td class="mbox-image"><img alt="" src="/media/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="noviewer" srcset="/media/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, /media/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></td>
<td class="mbox-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on
<div class="plainlist" style="margin-left: 1.6em;">
<ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Spinach" class="extiw" title="wikibooks:Cookbook:Spinach"> Spinach</a></b></i></li></ul>
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<table role="presentation" class="mbox-small plainlinks sistersitebox" style="background-color:#f9f9f9;border:1px solid #aaa;color:#000">
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<td class="mbox-image"><img alt="" src="/media/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="noviewer" srcset="/media/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, /media/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></td>
<td class="mbox-text plainlist">Wikimedia Commons has media related to <i><b><a href="/wiki/Category:Spinacia_oleracea" class="extiw" title="commons:Category:Spinacia oleracea"><span style="">Spinacia oleracea</span></a></b></i>.</td></tr>
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<ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFChisholm1911" class="citation encyclopaedia cs1">Chisholm, Hugh, ed. (1911). <span class="cs1-ws-icon" title="s:1911 Encyclopædia Britannica/Spinach"><a class="external text" href="https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Spinach">"Spinach" </a></span>. <i><a href="/wiki/Encyclop%C3%A6dia_Britannica_Eleventh_Edition" title="Encyclopædia Britannica Eleventh Edition">Encyclopædia Britannica</a></i> (11th ed.). Cambridge University Press.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Spinach&rft.btitle=Encyclop%C3%A6dia+Britannica&rft.edition=11th&rft.pub=Cambridge+University+Press&rft.date=1911&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASpinach" class="Z3988"></span></li></ul>
<div role="navigation" class="navbox" aria-labelledby="Taxon_identifiers" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th id="Taxon_identifiers" scope="row" class="navbox-group" style="width:1%;text-align: left;"><a href="/wiki/Help:Taxon_identifiers" title="Help:Taxon identifiers">Taxon identifiers</a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><span style="white-space:nowrap;"><a href="/wiki/Wikidata" title="Wikidata">Wikidata</a>: <span class="uid"><span class="external"><a href="/wiki/Q81464" class="extiw" title="wikidata:Q81464">Q81464</a></span></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Wikispecies" title="Wikispecies">Wikispecies</a>: <span class="uid"><span class="external"><a href="/wiki/Spinacia_oleracea" class="extiw" title="wikispecies:Spinacia oleracea">Spinacia oleracea</a></span></span></span></li>
<li><span style="white-space:nowrap;">APDB: <span class="uid"><a rel="nofollow" class="external text" href="http://www.ville-ge.ch/musinfo/bd/cjb/africa/details.php?langue=an&id=131887">131887</a></span></span></li>
<li><span style="white-space:nowrap;">BioLib: <span class="uid"><a rel="nofollow" class="external text" href="https://www.biolib.cz/en/taxon/id38692">38692</a></span></span></li>
<li><span style="white-space:nowrap;">Calflora: <span class="uid"><a rel="nofollow" class="external text" href="https://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=9243">9243</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Ecocrop" title="Ecocrop">Ecocrop</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://ecocrop.fao.org/ecocrop/srv/en/cropView?id=1997">1997</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Encyclopedia_of_Life" title="Encyclopedia of Life">EoL</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://eol.org/pages/582002">582002</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/EPPO_Code" title="EPPO Code">EPPO</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://gd.eppo.int/taxon/SPQOL">SPQOL</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/European_Nature_Information_System" title="European Nature Information System">EUNIS</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://eunis.eea.europa.eu/species/168064">168064</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Flora_of_North_America" title="Flora of North America">FNA</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200006938">200006938</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Flora_of_China" title="Flora of China">FoC</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200006938">200006938</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Global_Biodiversity_Information_Facility" title="Global Biodiversity Information Facility">GBIF</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://www.gbif.org/species/3083647">3083647</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Germplasm_Resources_Information_Network" title="Germplasm Resources Information Network">GRIN</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=35256">35256</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/INaturalist" title="INaturalist">iNaturalist</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://www.inaturalist.org/taxa/84092">84092</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/International_Plant_Names_Index" title="International Plant Names Index">IPNI</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.ipni.org/ipni/idPlantNameSearch.do?id=167384-1">167384-1</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Interim_Register_of_Marine_and_Nonmarine_Genera" title="Interim Register of Marine and Nonmarine Genera">IRMNG</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.irmng.org/aphia.php?p=taxdetails&id=10418849">10418849</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Integrated_Taxonomic_Information_System" title="Integrated Taxonomic Information System">ITIS</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=20709">20709</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Missouri_Botanical_Garden" title="Missouri Botanical Garden">MoBotPF</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=279157">279157</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/National_Biodiversity_Network" title="National Biodiversity Network">NBN</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://data.nbn.org.uk/Taxa/NBNSYS0000033777">NBNSYS0000033777</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/National_Center_for_Biotechnology_Information" title="National Center for Biotechnology Information">NCBI</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=3562">3562</a></span></span></li>
<li><span style="white-space:nowrap;">NZOR: <span class="uid"><a rel="nofollow" class="external text" href="http://www.nzor.org.nz/names/ac791c48-8ff9-45e8-8247-7ed640ce6567">ac791c48-8ff9-45e8-8247-7ed640ce6567</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/The_Plant_List" title="The Plant List">Plant List</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.theplantlist.org/tpl1.1/record/kew-2483900">kew-2483900</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Natural_Resources_Conservation_Service#Plants" title="Natural Resources Conservation Service">PLANTS</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://plants.sc.egov.usda.gov/home/plantProfile?symbol=SPOL">SPOL</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Plants_of_the_World_Online" title="Plants of the World Online">POWO</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:167384-1">urn:lsid:ipni.org:names:167384-1</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Tropicos" title="Tropicos">Tropicos</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://legacy.tropicos.org/Name/7200278">7200278</a></span></span></li>
<li><span style="white-space:nowrap;">VASCAN: <span class="uid"><a rel="nofollow" class="external text" href="http://data.canadensys.net/vascan/taxon/4566">4566</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/World_Flora_Online" title="World Flora Online">WFO</a>: <span class="uid"><a rel="nofollow" class="external text" href="http://www.worldfloraonline.org/taxon/wfo-0000437543">wfo-0000437543</a></span></span></li></ul>
</div></td></tr></tbody></table></div>
<div role="navigation" class="navbox authority-control" aria-labelledby="Authority_control_frameless_&#124;text-top_&#124;10px_&#124;alt=Edit_this_at_Wikidata_&#124;link=https&#58;//www.wikidata.org/wiki/Q81464#identifiers&#124;Edit_this_at_Wikidata" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th id="Authority_control_frameless_&#124;text-top_&#124;10px_&#124;alt=Edit_this_at_Wikidata_&#124;link=https&#58;//www.wikidata.org/wiki/Q81464#identifiers&#124;Edit_this_at_Wikidata" scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Help:Authority_control" title="Help:Authority control">Authority control</a> <a href="/wiki/Q81464#identifiers" title="Edit this at Wikidata"><img alt="Edit this at Wikidata" src="/media/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/10px-OOjs_UI_icon_edit-ltr-progressive.svg.png" decoding="async" width="10" height="10" style="vertical-align: text-top" srcset="/media/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/15px-OOjs_UI_icon_edit-ltr-progressive.svg.png 1.5x, /media/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png 2x" data-file-width="20" data-file-height="20" /></a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><span class="nowrap"><a href="/wiki/LCCN_(identifier)" class="mw-redirect" title="LCCN (identifier)">LCCN</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://id.loc.gov/authorities/subjects/sh85126659">sh85126659</a></span></span></li>
<li><span class="nowrap"><a href="/wiki/MA_(identifier)" class="mw-redirect" title="MA (identifier)">MA</a>: <span class="uid"><a rel="nofollow" class="external text" href="https://academic.microsoft.com/v2/detail/2909668220">2909668220</a></span></span></li></ul>
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Whether or not the change was made through a Tor exit node (tor_exit_node) | false |
Unix timestamp of change (timestamp) | 1620428843 |
