Iron in spinach, really? Some updates on these delicious green leaves.
The myth about the high iron content of spinach dates back to 1870, when a certain Dr. E. von Wolf misplaced his decimal point in the figure indicates the amount of iron contained in spinach, thus multiplying it by 10. After publication, it took more than 60 years, until 1937, for German chemists to redo the analysis of this miracle vegetable and correct the error. This story was reported in the British Medical Journal in 1981.
Although still quite rich in iron, spinach also contains oxalic acid, which hinders its absorption. It is estimated that only 5% of spinach iron is assimilated by the body. By cons, combining at the same meal foods rich in vitamin C (citrus, cantaloupe, pepper, kiwi, strawberries), we increase the amount of iron absorbed.
In their defense, spinach is an excellent source of folic acid (vitamin B9), manganese, vitamins A and K and a good source of riboflavin (vitamin B2), vitamin B6 and copper. Spinach is also rich in carotenoid pigments such as lutein, beta-carotene and zeaxanthin, three important antioxidants for eye health.