How much iron is really in the spinach?

Some misconceptions change the lives of thousands of people. And surely as a child you always had to hear that you should eat your spinach, because it contains so much iron, right? But this is a mistake: 100 years ago, someone misused a decimal place when writing a nutritional value table. Since that time, the spinach is awarded 10 times more iron than it really has.

The iron content in spinach

The actual iron content of 2.9 mg in 100 g of spinach suddenly became 29 mg. This comma error has been passed on for generations. Nutritionists have discovered that spinach contains a high proportion of magnesium, vitamin B1, B2 and folic acid.

Although this vegetable still seems to be a relatively good source of iron, it also contains a high proportion of substances such as oxalic acid, which inhibits the uptake of iron in the intestine. The iron from the spinach can not be optimally utilized by our body. In contrast, iron from animal foods can be absorbed well by the intestine.

Prevent iron deficiency

A bit of everything! Because who feeds healthy and varied, hardly runs the risk of getting iron deficiency. Iron-rich foods include wheat bran, legumes, pistachios or amaranth.

Origin of spinach

Incidentally, the theory behind the origin of spinach is presumed: The vegetable plant probably originated in Persia, first came to Spain through the Moors and then spread to all European countries. The main producer countries today are the USA, the Netherlands and Scandinavian countries.

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