Spinach is a dark green leafy vegetable, and is one of the most nutrient-rich leaves available.
During WWI, France gave wine fortified with spinach juice to injured soldiers to reduce the effects of hemorrhage.
Spinach is served raw as a green for salads, cooked as a vegetable dish, or combined with other ingredients for a side dish.
It is also dried, chopped into bits, and mixed with other ingredients to be used as a food seasoning.
Spinach is rich in potassium, iron, riboflavin, vitamin A, and vitamin C.
When eaten raw, the nutrients are retained, however when cooked, spinach releases some of the nutrients into the liquid produced.
By boiling the spinach greens, the nutrients are released into the water.
However, when sautéed or steamed, the juices can be used in the cooked spinach so the nutrients can be retained.