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Spinach (Spinacia oleracea) is a leafy green flowering plant native to 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 preservation techniques by canning , freezing , or dehydration .
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species.
Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. [1] Kaempferol is a yellow crystalline solid with a melting point of 276–278 °C (529–532 °F).
Spinach, lettuce, and other nitrate-rich leafy-green vegetables ... These leafy greens are also high in folic acid, ... Zinc is found in a wide variety of foods, including: Crab. Lobster. Beef ...
3. Folic Acid. Folic acid is a synthetic form of folate, a B vitamin found naturally in many foods. If you eat lots of dark leafy greens (like broccoli, spinach and asparagus), beans, nuts, seeds ...
Spinach: Spinach contains a certain proportion of oxalic acid. Raw leaves should be eaten sparingly. In dishes that include large quantities, leaves should preferably be used after boiling and disposing of the water. [384] [385] Spirodela polyrhiza: Greater Duck-weed [386] Spondias dulcis: Stanleya pinnatifida: Stellaria media: Common Chickweed ...
Spinach is also one of the best vegetables you can eat, thanks to its rich content of essential nutrients. But as with many leafy greens, spinach is a common source of food poisoning, especially ...
In rural Greece, it is used with spinach, leeks, and chard in spanakopita. "Escalope de saumon à l'oseille" (salmon escalope in sorrel sauce), invented in 1962 by the Troisgros brothers, is an emblematic dish of French nouvelle cuisine. [8] [9] French cuisine traditionally cooks fish with sorrel because its acidity dissolves thin fish bones. [10]