Spinach

Dr K K Misra, Dr Khushbu Kholiya and Tejanshu Verma

Introduction

Spinach (Spinacia oleracea L.), is an edible flowering plant in the family amaranthaceae
native to central and western Asia. It grown in India and all the other parts of Asia and some
other continents . Persia or modern-day Iran is the origin of Spinach and introduced into
Europe in the 15 th century. It was brought to Spain via the Moors somewhere between
800AD-1200AD. Cultivation of spinach began in the USA around 1806. The early 19 th
century, spinach has been a versatile and commonly used vegetable in the United State. It is
not known by whom, or When, spinach was introduced to India, but the plant was
subsequently introduced to ancient China, where it was known as Persian vegetable. Name
of Some country which grow spinach China, USA, Japan, Turkey, Indonesia, India.

Scientific name Spinacia oleracea L.

Common name Palak

Chromosome no. 2x=2n=12

Family Amaranthaceae

Genus Spinacia

Species S.oleracea
Spinach is an annual plant(rarely biennial) growing as tall as 30 cm. Spinach may
overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and
very variable in size: 2-30 cm (1-12 inch) long and 1-15 cm (0.4-5.9 inch) broad, with larger
leaves at the base of the plant and small leaves higher on the flowering stem. China
produced 92% of the world’s total quantity of spinach.

Spinach provides at least 50% of RDA for Vitamin A, and about 20% of the RDA for
vitamin C. Spinach is also good source of iron, calcium and folate.

Research have identified at least 13 different compounds in spinach that function as

antioxidants and anti-cancer agents. Spinach has also been shown to help those suffering
from osteoporosis, heart disease, colon cancer, arthritis, and other diseases. One way that
you can tell if a fruit or vegetable has anticancer agents is by its colour : red, orange,
yellow, green, blue, and purple.

Types of Spinach

Their is two types of spinach:-

1. Desi or common palak( spinach beet or beet leaf),

2. Vilayati palak (Spinach)

Spinach beet:-

 Scientific name of Desi or common palak is Beta vulgaris var.

Bengalenis.
 Chr. No. 2n=12
 Leaves with entire margins.
 Produces bisexual flowers.
 Tolerates high temperature and grows well in hot weather.


Chard or Swiss chard (Beta vulgaris subsp. vulgaris,) is a green leafy vegetable. In
the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from
the leaf blade. The leaf blade can be green or reddish in colour; the leaf stalks are usually white,
yellow, or red.

Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular
component of healthy diets. Chard has been used in cooking for centuries, but because of its
similarity to beets and vegetables like cardoon, the common names that cooks and cultures have
used for chard may be confusing.

Classification

Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla. Its taxonomic
rank has changed many times, so it was treated as a subspecies, convariety or variety of Beta
vulgaris. (Some of the numerous synonyms are Beta vulgaris subsp. cicla (L.) W.D.J.
Koch (Cicla Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. cicla L., B.
vulgaris var. cycla (L.) Ulrich, B. vulgaris subsp. Vulgaris (Leaf Beet Group), B.
vulgaris subsp. vulgaris (Spinach Beet Group), B. vulgaris subsp. cicla (L.) W.D.J.
Koch (Flavescens Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. flavescens (Lam.)
DC., B. vulgaris L. subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Swiss Chard
Group)).[6] The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta
vulgaris subsp. Vulgaris. They are cultivated descendants of the sea beet, Beta
vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in the
family Amaranthaceae (sensu lato).

There are two rankless cultivar groups for chard: the Cicla-Group for the leafy spinach beet, and
the Flavescens-Group for the stalky Swiss chard

Chard is also known by many common names, such as Swiss chard, silver beet, perpetual
spinach, beet spinach, seakale beet, or leaf beet

Etymology

The word "chard" descends from the fourteenth-century French carde,

from Latin carduus meaning artichoke thistle (or cardoon, including the artichoke).
The origin of the adjective "Swiss" is unclear, since the Mediterranean plant is not native
to Switzerland. Some attribute the name to it having been first described by a Swiss botanist,
either Gaspard Bauhin or Karl Heinrich Emil Koch (although the latter was German, not Swiss).
Chard is used in traditional Swiss cuisine, however, namely in a dish called Capuns from
the Canton of Grisons.

Growth and harvesting

Chard is a biennial. Clusters of chard seeds are usually sown, in the Northern Hemisphere,
between June and October, depending on the desired harvesting period. Chard can be harvested
while the leaves are young and tender, or after maturity when they are larger and have slightly
tougher stems. Harvesting is a continuous process, as most species of chard produce three or
more crops. Raw chard is extremely perishable.

Cultivars

Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-
ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'. The red-ribbed forms are attractive in
the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids.
'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.

Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red,
depending on the cultivar.

Chard is a spring harvest plant. In the Northern Hemisphere, chard is typically ready to harvest
as early as April and lasts through May. Chard is one of the hardier leafy greens, with a harvest
season typically lasting longer than kale, spinach or baby greens. When daytime temperatures
start to regularly hit 30 °C (86 °F), the harvest season is coming to an end.

Nutritional content

In a 100-gram serving, raw Swiss chard provides 79 kilojoules (19 kcal) of food energy and has
rich content (> 19% of the Daily Value, DV) of vitamins A, K, and C, with 122%, 1038%, and
50%, respectively, of the DV. Also having significant content in raw chard are vitamin E and
the dietary
minerals, magnesium, manganese, iron and potassium. Carbohydrates, protein, fat and dietary
fiber have low content. When chard is cooked by boiling, vitamin and mineral contents are
reduced compared to raw chard, but still supply significant proportions of the DV (table).

Nutritional value per 100 g

Energy 84 kJ

Carbohydrates 4.13 g

Sugars 1.1 g

Dietary fiber 2.1 g

Fat 0.08 g

Protein 1.88 g

Vitamins Quantity%DV†

Vitamin A equiv. 38%

beta-Carotene 306 μg

lutein zeaxanthin 34%

3652 μg

11015 μg

Vitamin A 6124 IU
Thiamine (B1) 3%

0.034 mg

Riboflavin (B2) 7%

0.086 mg

Niacin (B3) 2%

0.36 mg

Pantothenic acid (B5) 3%

0.163 mg

Vitamin B6 7%

0.085 mg

Folate (B9) 2%

9 μg

Choline 6%

28.7 mg

Vitamin C 22%

18 mg

Vitamin E 13%

1.89 mg

Vitamin K 312%
 327.3 μg

Minerals Quantity%DV†

Calcium 6%

58 mg

Iron 17%

2.26 mg

Magnesium 24%

86 mg

Manganese 16%

0.334 mg

Phosphorus 5%

33 mg

Potassium 12%

549 mg

Sodium 12%

179 mg

Zinc 3%

0.33 mg
 Other constituents Quantity

Water 92.65

Spinach

Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native
to central and western Asia. Its leaves are commonly eaten as a vegetable, either fresh, frozen,
canned, chopped, or dehydrated.

It is an annual plant (rarely biennial) growing as tall as 30 cm (1 ft). Spinach

may overwinter in temperate regions. The leaves 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 flowers are
inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard,
dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds. In 2016, China
produced 92% of the world's total quantity of spinach.

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. Within the
family Amaranthaceae sensu lato, Spinach belongs to the subfamily Chenopodioideae.

Etymology

The English word "spinach" dates to the late 14th century, and is from espinache , of uncertain
origin. The traditional view derives it from Old Provençal espinarc, which perhaps is
via Catalan espinac, from Andalusian Arabic, from Arabic from Persian, meaning purportedly
'green hand', but the multiplicity of forms makes the theory doubtful.

History

Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries).
It is not known by whom, or when, spinach was introduced to India, but the plant was
subsequently introduced to ancient China, where it was known as "Persian vegetable". The
earliest available record of the spinach plant was recorded in Chinese, stating it was introduced
into China via Nepal (probably in 647 AD).

In AD 827, the Saracens introduced spinach to Sicily. The first written evidence of spinach in
the Mediterranean was recorded in three 10th-century works: the 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 it was called, 'the chieftain of leafy
greens'. Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.

The prickly-seeded form of spinach was known in Germany by no later than the 13th century,
though the smooth-seeded form was not described until 1552.

Spinach first appeared in England and France in the 14th century, probably via Spain, and it
gained quick popularity because it appeared in early spring, when other vegetables were scarce
and when Lenten dietary restrictions discouraged consumption of other foods. Spinach is
mentioned in the first known English cookbook, the Forme of Cury (1390), where it is referred to
as 'spinnedge' and/or 'spynoches'.Smooth-seeded spinach was described in 1552

During World War I, wine fortified with spinach juice was given to French soldiers weakened by
haemorrhage.

Culinary information

Nutrition

Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat. In a 100 g
(3.5 oz) serving providing only 23 calories, spinach has a high nutritional value, especially when
fresh, 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
E, calcium, potassium, and dietary fiber.

Iron

Spinach, along with other green, leafy vegetables, contains an appreciable amount
of iron attaining 21% of the Daily Value in a 100 g (3.5 oz) amount of raw spinach (table). For
example, the United States Department of Agriculture states that a 100 g (3.5 oz) serving of
cooked spinach contains 3.57 mg of iron, whereas a 100 g (3.5 oz) ground hamburger patty
contains 2.49 mg. 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. In addition to preventing absorption and use, high levels of
oxalates remove iron from the body.

Calcium

Spinach also has a moderate calcium content which can be affected by oxalates, decreasing its
absorption. The calcium in spinach is among the least bioavailable of food calcium sources. 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

Nutritional value per 100 g

Energy 97 kJ (23 kcal)

Carbohydrates 3.6 g

Sugars 0.4 g

Dietary fiber 2.2 g

Fat 0.4 g

Protein 2.9 g

Vitamins Quantity%DV†

Vitamin A equiv. 59%

beta-Carotene 469 μg
lutein zeaxanthin 52%

5626 μg

12198 μg

Vitamin A 9377 IU

Thiamine (B1) 7%

0.078 mg

Riboflavin (B2) 16%

0.189 mg

Niacin (B3) 5%

0.724 mg

Vitamin B6 15%

0.195 mg

Folate (B9) 49%

194 μg

Vitamin C 34%

28 mg

Vitamin E 13%

2 mg

Vitamin K 460%
 483 μg

Minerals Quantity%DV†

Calcium 10%

99 mg

Iron 21%

2.71 mg

Magnesium 22%

79 mg

Manganese 43%

0.897 mg

Phosphorus 7%

49 mg

Potassium 12%

558 mg

Sodium 5%

79 mg

Zinc 6%

0.53 mg
 Other constituents Quantity

Water 91.4 g

Verities

Punjab Green: This cultivar was developed by Punjab Agricultural University, Ludhiana. The
leaves are succulent(full of juice) and free from sourness. There is mild purple pigment on the
stem. It is ready for first cutting 30 days after sowing. Its average yield is 3 tonnes/ha

Pusa Jyoti: This cultivar was developed by the Indian Agricultural Research Institute, New
Delhi. It has very big leaves with dark colour. Leaves are thick, tender, succulent and crisp. It
yields about 50 tonnes /ha.

HS 23: This cultivar was developed by Haryana Agricultural University. It produces dark green,
large, thick, tender and juicy leaves. It is a quick growing cultivar and is ready for first cutting 30
days after sowing. A total of 6-8 cuttings at two weeks interval can be obtained

Ooty 1: It was developed at Horticultural Research Station, Ooty of Tamil Nadu.Leaves are
green with a length of 40-50 cm and breadth of 8-10cm. The crop comes to first harvest 45 days
after sowing. Subsequent harvests can be done once in 15 days for 4 times. The yield is 1.5
tonnes/ha/cutting

All Green: It was developed at the Indian Agricultural Research Institute, New Delhi It produces
green tender leaves and gives about 6-7 cuttings at 15-20 days interval. It yields about 12
tonnes/ha.

Pusa Harit: It produces thick, green, large and slightly crinkled leaves. It is a heavy yielder and
has very late bolting habit as it has low chilling requirement.

Jobner Green: It produces green, large, thick and tender leaves with strong flavour having
entire margin. It is a high yielder and gives an average yield of 30 tonnes/ha.
Pusa Bharati: It has higher vitamin C content and beta carotene than Pusa Jyoti. It is very high
yielder and gives an average yield of 50 tonnes/ha.

Climate and soil

• Although spinach beet is a winter season crop, it can be growth throughout the year under
mild temperature conditions.
• It can also tolerate warm weather but high temperature leads to premature bolting without
giving economic yield.
• Palak can be grown on any type of soil possessing good fertility and drainage but sandy
loam soil is most suitable.
• Although, Palak can tolerate slightly alkaline soil; high yields of better quality greens are
produced in neutral soils having a pH of 7.0.

Sowing and spacing

• The main sowing season in plains is from last week of August to second week of
November.
• In places with mild climate, it may grow throughout the year. In hilly regions, palak is
sown from March-May.
• To improve germination, seeds are soaked in water overnight before sowing. Sowing can
be done either by broadcast method or by line sowing.
• Line sowing is more desirable as it facilities weeding, hoeing and harvesting. Line
spacing is maintained at 20cm and thinning IS done to maintain plant spacing within lines
at about 5cm. Seed rate varies with the crop season. For winter crop, use 10-15kg seed/ha
and for summer crop 25-30kg/ha seed is required.

Manuring and fertilizer requirement

As palak is a leafy vegetable, it requires more nitrogen for crown growth. It is better to apply
fertilizers based on the soil analysis.

In the absence of soil test, 25 tonnes of farmyard manure, along with 87.5kg N and 30kg
P2O5/ha. Apply whole of farmyard manure and P205 and half of N at the time of soil
preparation. The remaining half N may be applied in two split doses, one after each cutting
followed by a light irrigation.

Irrigation

In case of insufficient soil moisture, apply first irrigation immediately after sowing. Subsequent
irrigations may be given at an interval of 4-6 days during summer and 10-12 days during winter.
However, rainy season crop does not require much irrigation

Harvesting

The crop will be ready for harvesting in about 3-4 weeks after sowing. Subsequent cuttings
should be taken at an interval of 20-25 days depending upon variety and season. During summer,
only one harvesting is recommended. Harvesting is not done early in the morning because there
is dew on the crop. After harvesting it is washed, trimmed, graded and bunched before
marketing.

Physiological Disorders

• Damping off and root rot

– Symptoms of damping-off and root rot consist of poor seed germination, pre-
emergence death of seedlings, post emergence death of newly emerged seedlings,
stunted plants, yellowed lower leaves, general poor growth, wilting, and eventual
collapse and death of older plants.
• Cladosporium Leaf spot
– Round, brownish leaf spots that rarely exceed 0.2 inch in diameter.
– Dark green spores and mycelium later develop in the centers of the spots.

Uses

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy
greens like spinach are important for skin, hair, and bone health. They also provide protein, iron,
vitamins, and minerals.
The possible health benefits of consuming spinach include improving blood glucose control in
people with diabetes, lowering the risk of cancer, and improving bone health, as well as
supplying minerals and vitamins that can provide a range of different

Spinach has been used by various cultures throughout history, notably in Mediterranean, Middle-
Eastern, and South-East-Asian cuisines. It can be incorporated quite easily into any diet, as it is
cheap and easy to prepare.

Benefits

Spinach has the following possible health benefits:

Diabetes management

Spinach contains an antioxidant known as alpha-lipoic acid, which has been shown to lower
glucose levels, increase insulin sensitivity, and prevent oxidative, stress-induced changes in
patients with diabetes.

Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathy and autonomic
neuropathy in diabetics.

However, most studies have used intravenous alpha-lipoic acid, and it is uncertain whether oral
supplementation would elicit the same benefits.

Cancer prevention

Spinach and other green vegetables contain chlorophyll. Several studies, including this 2013
study carried out on 12,000 animals, have shown chlorophyll to be effective at blocking the
carcinogenic effects of heterocyclic amines.

These are generated when grilling foods at a high temperature.

This can contribute to preventing the growth of cancer.

Asthma prevention

A study of 433 children with asthma between the ages of 6 and 18 years, and 537 children
without, showed that the risks for developing asthma are lower in people who have a high intake
of certain nutrients.

One of these nutrients is beta-carotene. Spinach is an excellent source of beta-carotene.

Lowering blood pressure

Due to its high potassium content, spinach is recommended for people with high blood pressure.

Potassium can help reduce the effects of sodium in the body. A low potassium intake might be as
potent a risk factor for developing high blood pressure as a high sodium intake.

Bone health

Low intakes of vitamin K have been associated with a higher risk of bone fracture.

Adequate vitamin K consumption is important for good health, as it acts as a modifier of bone
matrix proteins, improves calcium absorption, and may reduce the amount of calcium that leaves
the body in urine.

Promotes digestive regularity

Spinach is high in fiber and water, both of which help to prevent constipation and promote a
healthy digestive tract.

Healthy skin and hair

Spinach has large quantities of vitamin A, which moderates the production of oil in the skin
pores and hair follicles to moisturize the skin and hair.

It is this oil that can build up to cause acne. Vitamin A is also necessary for the growth of all
bodily tissues, including skin and hair.

Spinach and other leafy greens high in vitamin C are crucial for the building and maintenance
of collagen, which provides structure to skin and hair.

Iron deficiency is a common cause of hair loss, which may be prevented by an adequate intake of
iron-rich foods, such as spinach.