spinach and eggs

Eat more of it.

I really could end this post right there.  Let me explain why spinach is so great.  Look at Popeye.  Whenever he cracks open a can (I recommend buying stuff a little fresher), BOOM, superhuman strength.  He’s definitely on to something.

In the first of MANY nutrition classes that I took on college, I learned that the foods that have the deepest, richest, most vibrant colors are packed with all the good stuff.  Eggplant, broccoli, blueberries, spinach, beets…nutrients.  This post is about the spinach.  Eat it fresh.  Steam it.  Boil it.  Doesn’t matter.  It is rich in Vitamin A, Vitamin C, Vitamin K, Manganese, Magnesium, Zinc, Folate…and I could go on and on and on.   Spinach is also one great way to get you some calcium.  Spinach is a green, leafy vegetable, so it is rich in iron (Fe) as well.  According to the USDA National Nutrient Database, 1 cup of boiled spinach contains 6.43 mg of Fe whereas an 80% lean meat beef patty contains 2.11 mg of Fe.  Just something to think about.

I shoot for having a handful of spinach with at least 2 meals a day.  For work, sometimes I will throw some spinach in a bag and eat it raw in the ambulance.  Most mornings, I cook some eggs over-medium then break the yolk over a bed of spinach.  Many different ways to incoroporate spinach into your meals.

Try adding some spinach to your cooking this week.  Green-up your plate in honor of St. Patrick’s Day.


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