Spinach is a low calories source of vitamins and nutrients. It can be eaten alone, used in salads, quiches, omelets and more. This leafy green can even help slow the aging process. It is a hardy crop that can withstand cool temperatures. Serve up some more facts about spinach:
- California is the top producer of spinach in the United States, followed by Arizona, Texas and New Jersey. California produced 71 percent of fresh spinach in 2010.
- In 2010, California’s spinach crop was valued at $8.2 million, and is the largest producer of spinach for processing.
- There are three different spinach varieties. Savory, flat leaf, or semi-savory. Savory is sold more in local markets and tends to last longer. Flat leaf is better for freezing because it has a short harvest time, is easy to rinse off, and produces more. Semi-savory is a hybrid between savory and flat leaf.
- One cup of spinach contains 110 percent of your daily recommended vitamin A, 25 percent of your vitamin C, 6 percent of your calcium and 8 percent of your iron. Spinach is also a good source of folate, magnesium and manganese.
- A good yield of spinach could be 7,000 to 15,000 pounds per acre. Spinach is ready to harvest as soon as it is an appealing size and before it begins to yellow or break.