Source: Food and Agriculture Organization (2001) http://www.nal.usda.gou/fric/foodcomp. Spinach is grown as both an early spring and late fall crop in order to have growth at the coolest parts of the season. [20] The first written evidence of spinach in the Mediterranean was recorded in three 10th-century works: a medical work by al-Rāzī (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. spinach definition: 1. a vegetable with wide, dark green leaves that are eaten cooked or uncooked: 2. not very…. ), although these are influenced by a number of factors, including cultivar, fertilizer regime, growing temperatures, and nitrate reductase activity. The crop is established from direct seeding. According to Jiraungkoorskul, spinach may be used in the prevention of Alzheimer's disease (Jiraungkoorskul, 2016). Spinach has similar growing conditions and requirements as lettuce, but it is more versatile in both its nutrition and its ability to be eaten raw or cooked. There is evidence that certain modifications of the 3′ end of this transducer sequence do not impair the function of Spinach-based metabolite sensors, as shown in Fig. Filling may be done by hand or by using semiautomatic machinery. It has been suggested that frequent consumption of leafy vegetables containing high levels of nitrate may be hazardous as a result of the nitrate being reduced to nitrite by saliva and the upper gastrointestinal tract. Spinach grown during warm weather becomes fibrous and tough and instead of the normal flavour, it is rather strong and disagreeable. The importance of not exceeding this maximum drained weight and of securing at least the minimum net weight cannot be overemphasised. We use cookies to help provide and enhance our service and tailor content and ads. Structural information has also been collected in the apo-states of certain riboswitches (Garst, Héroux, Rambo, & Batey, 2008; Huang, Serganov, & Patel, 2010) and many have been probed using 2′-hydroxyl probing (SHAPE) to identify bases that have altered conformations upon metabolite binding (Steen, Malhotra, & Weeks, 2010). Spinach is native to central Asia, most probably Persia (Iran). The specific epithet, aconitifolius, means " Aconitum -like leaves". The results showed that its antioxidant content was lower under storage in MAP (7 kPa O2 and 10 kPa CO2) than in intact or minimally processed product storage in air after eight days of refrigeration (Gil et al., 1998c). Hard water should be avoided for both blanch and brine. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. High temperatures can also cause premature flowering or bolting. It has a long history of cultivation. [9] However, spinach contains iron absorption-inhibiting substances, including high levels of oxalate, which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body. Garst, Héroux, Rambo, & Batey, 2008; Huang, Serganov, & Patel, 2010, Barrick & Breaker, 2007; Weinberg et al., 2010, Serganov, Polonskaia, Phan, Breaker, & Patel, 2006. [19][23] During World War I, wine fortified with spinach juice was given to injured French soldiers with the intent to curtail their bleeding. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. Spinach (Spinacea oleracea), Swiss chard (Beta vulgaris var. [19] Spinach is mentioned in the first known English cookbook, the Forme of Cury (1390), where it is referred to as 'spinnedge' and/or 'spynoches'. For example, the United States Department of Agriculture states that a 100 g (3.5 oz) serving of cooked spinach contains 3.57 mg of iron,[8] whereas a 100 g (3.5 oz) ground hamburger patty contains 1.93 mg of iron. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. Spinach (Spinacia oleracea L.) is a nutrient-rich leafy vegetable. Leaf production is at its optimum just below the critical day-length and thus appropriate cultivars are needed to suit latitude and season of production. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of oxalates, which block absorption of calcium and iron in the stomach and small intestine. The optimal distance from the linker to the switching sequence should be around this 3.4 nm distance. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely. Like most dark green leafy vegetables, spinach … The distance from the switching sequence and transducer sequence to the base of thiM and Spinach, respectively, is quite similar, which would not be apparent in a two-dimensional representation. It contains at least 13 different flavonoids that function as antioxidants and anticancer agents (Roberts and Moreau, 2016). Table 1. An algorithmic prediction of RNA structure, such as mFold (http://unafold.rna.albany.edu/?q=mfold) can also help guide identification of a good switching sequence. Spinach U•A•U base triple is shown in cyan (overlap with most proximal residue of transducer sequence) and G-quadruplex shown in purple. Spinach is an annual, cool season, green, leafy vegetable that is rich in health-promoting compounds, such as vitamin A and C, and flavonoids. PyMOL is an invaluable open-source software tool for making structure-based hypotheses and is available for free from Schrödinger, LLC. 3A), the predicted distance from the linker to the switching sequence (3.0 nm) is nearly the same as the distance to the corresponding U base of the transducer sequence (3.4 nm). Spinach is a superior supplier of vitamin K, vitamin A, manganese, magnesium, folic acid, iron, vitamin C, vitamin B2, and potassium, and it includes a lot of dietary fiber, vitamin B6, vitamin E, and omega-3 fatty acids, which are essential for the maintenance, improvement, and regulation of human tissues. (2012) proposed a new sanitizing method consisting of an application of aerosolized lactic acid (LA) plus allyl isothiocyanate (AIT) on fresh baby spinach to control E. coli O157:H7 during refrigeration storage. 2. the leaves, eaten as a vegetable. Spinach juice can be given to patients who have been weakened by anemia or hemorrhage (bleeding). The main objectives of spinach improvement are high yield, good quality of green leaf, uniformity, and resistance to major diseases. [16], Some packaged spinach is exposed to radiation to kill any harmful bacteria. These processes are to be used for ¼ in. If this complementary sequence also occupies different conformations in the riboswitch structure when the metabolite is bound or unbound, then we have the basis for a sensor. The first three crops belong to the family Chenopodiaceae and the last one to Cruciferae (Brassicaceae). Without much prior knowledge of the aptamer domain, a stem that holds the 5′ and/or 3′ ends together in a riboswitch may also contain a good candidate for a switching sequence. May support heart health. With few calories and rich in vitamins, spinach is one of the most important nutritious foods. studied the effect of root drench preharvest treatment of spinach with Ascophyllum nodosum extract (ANE) on postharvest storage and quality. Spinach contains beta carotene, zeaxanthin, lutein and chlorophyll - all of which are responsible for improving your eyesight and boosting your immune system.Lutein and zeaxanthin are stored in the macula, which is a part of the retina that acts as a … Classification of spinach varieties as a function of their adaptation to the different cultivation cycles. The chapter discusses the objectives for breeding spinach and the breeding methods used in the breeding of this vegetable. It is also rich in iron and calcium, but the calcium is said to be unavailable as it unites with oxalic acid to form calcium oxalate. A fourth and final inspection is given the spinach as it is placed in the cans. Following stem elongation, branching occurs from leaf axils, from which further laterals develop. Kandasamy et al. A heavy spray is discharged on the spinach as it moves through the tank. [25] This is usually attributed to the iron content of spinach, but in a 1932 strip, Popeye says "spinach is full of vitamin A an' tha's what makes hoomans strong and helty". These include kaempferol, a … Spinach is a leafy green vegetable that is generally cooked, but can also be eaten raw when young enough to be tender. Furthermore, the switching sequence can be optimized to allow efficient switching between interaction with Spinach and the riboswitch in response to metabolite concentration. Population improvement methods such as recurrent selection, mass selection, and progeny testing are suitable for the development of new variation. Spinach is a vegetable. In the processes for spinach, a maximum drained weight of spinach and minimum net weight of the entire contents of the can are suggested for each size of can. A community-supported wiki (http://pymolwiki.org/) along with various online sources contain tutorials for the skills needed to observe and measure aspects of a riboswitch structure as in Fig. Apart from typical creative and artistic license, the idea was based on the popular belief that spinach was rich in iron. These processes give good guidelines for processing, but should always be verified by a competent thermal process authority for individual products and recipes. The varieties most commonly found in the market place, where it is sold raw, canned, or frozen, are presented in Table 11.1. Spinach has a very high content of vitamin K, which may interact with certain medications. Spinach, Spinacia oleracea L. (2n = 12), is an important leafy vegetable, of which the leaves and tender shoots are consumed fresh or processed. The crop is established from direct seeding. Spinach or other greens, whole leaf in brine, R. Fordham, P. Hadley, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. And yet, a cup has only 40 calories. To date, the Nucleic Acid Database Project lists over 180 different crystal structures of known riboswitches (http://ndbserver.rutgers.edu/). Exhausting. 1. a plant, Spinachiaoleracea, of the goosefoot family, cultivated for its edible, crinkly or flat leaves. Previous sensors have placed the riboswitch on the 5′ end of Spinach, but in principle the order of domains in the 5′-to-3′ sequence is not restricted. Spinach has a pivoting root which lies near the surface in the form of a rosette with peciolate leaves. For overwintering, a hardier form of spinach having prickly seeds is preferable. Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber. Kale is steamed and served with butter or vinegar, or in soups. Approximately 89% of the crop is consumed domestically (raw 15%, frozen 80%, and canned 5%) while the remaining 11% is exported (MAPAMA, 2016). Fig. Source: Gopalan C, Sastri BVR, Balasubramanian SC, Rao BSN, Deosthale YG and Pant KC (1999) Nutritive value of Indian Foods. (2010) suggested that a single treatment with 1.0 μL/L 1-MCP for 6 h can be used to extend the postharvest storage life of spinach, and to maintain a better nutritional value (e.g., higher vitamin and protein contents) and appearance (greenness). Cans. Spinach leaves can either be harvested individually as required or the entire shoot can be cut off just above ground level, leaving the plant to produce a new growth under favorable conditions. [14], A quantity of 100 g of spinach contains over four times the recommended daily intake of vitamin K. For this reason, individuals taking the anticoagulant warfarin – which acts by inhibiting vitamin K – are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin. Spinach or other greens, cut in brine, Table 1.37. Sometimes spinach and chard are cooked combined to give a blend of their pleasant flavors. The results suggest the potential of ANE to improve shelf life of spinach. Therefore, processes for whole leaf spinach or other greens are shorter for large cans processed horizontally. 3A. Some riboswitches have structures in multiple conformations, which can help indicate which sequences might make suitable Spinach riboswitch sensor candidates. This has been reported particularly in relation to nitrate reduction. Treatment of spinach with ANE improved the quality of fresh-cut spinach. The 24 different classes of riboswitches are comprised of sequences that recognize nucleotides, amino acids, sugars, cofactors, and cations/anions (Baker et al., 2012; Breaker, 2011). One consideration is that double-stranded linkers will both extend and rotate the Spinach or riboswitch helixes, thereby inducing steric effects that may facilitate or disturb the interaction between the transducer and switching sequences. The distance between the riboswitch's 3′ end and switching sequence normally cannot be changed (Serganov, Polonskaia, Phan, Breaker, & Patel, 2006), but the linker length can be controlled to fine tune a sensor, as illustrated in Fig. [2] Native to southeast Asia, spinach was introduced into Spain by Arabs in the 11th century, subsequently finding its way into the rest of Europe, according to Kaur et al. Segar, Popeye's creator, celebrated with a Google doodle", https://en.wikipedia.org/w/index.php?title=Spinach&oldid=1018844886, Short description is different from Wikidata, Articles with unsourced statements from February 2021, Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference, Creative Commons Attribution-ShareAlike License, This page was last edited on 20 April 2021, at 06:02. Spinach is rich in dietary folate, and it contains 49% of the RDA per 100 grams. (2012) in the book Origin of Cultivated Plants (Maroto, 2002). The green color of spinach is not just a color, but it contains a special … The consumption of canned and frozen spinach is increasingly common, making the nutritional quality and shelf life of this food-stuff important, perhaps because of the increased consumption of processed food in recent years. It also helps with health conditions such as cataracts, atherosclerosis, heart attacks, and neurological disorders. Critically, the U bases of the Spinach H1 stem can base pair with A or G in RNA, and Spinach tolerates some mutations in the H1 stem, as long of it retains a stem structure, forming A-U, G-C, or G-U base pairs. 2½, and No. The washing of the spinach is a very important step; adhering soil and insects must be thoroughly removed. Thus, agronomic practices can have a significant influence on the levels of nitrate in the marketed leaves. It is an excellent source, which contains over 20 different nutrients, including dietary fiber, calcium, and protein. Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico. Spinach helps in the building of muscle tissues and the growth of collagen. Such mutants expand the modularity of the approach and the range of transducer sequences that can be used for Spinach-based sensor design. Sun-drying of spinach before storage is carried out in a number of developing countries but the practice markedly reduces carotene content. Imaging metabolite dynamics in living cells using a Spinach-based riboswitch. Spinach, Swiss chard, and spinach beet leaves are rich sources of carotene and some minerals. Spinach is high in antioxidants In addition to its many vitamins and minerals, spinach provides antioxidants tied to anti-inflammation and disease protection. Corresponding weights for other sizes of cans for which processes are given are shown in Table 1.35. A cup of spinach leaves contains more than the recommended daily dose of vitamins K and A, manganese and folic acid, and about 40% of the magnesium body requirement. In A Complete Course in Canning and Related Processes (Fourteenth Edition), 2016. Source: US Department of Agriculture (2001) http://www.nal.usda.gov/fric/foodcomp. The maximum fill weights listed for some of the products may not be suitable for all operations. Breeding methods applicable to the improvement of cross-fertilizing vegetable crops may also be applicable to spinach improvement. 2½ cans are usually exhausted for 5–6  min and No. Spinacia oleracea L. contains 2n = 12 chromosomes. Spinach plays an important role in nutrient supply. Essential amino acids content (g) of vegetable leaves per 100 g protein. Horticultura herbacea especial, fifth ed. [21] Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj. The crop is also processed by both freezing and canning. Recent production statistics for the principal growing areas are summarized in Table 1. Spinach salads, dips, quiches, casseroles, and sides. Table 11.1. The stems of chard are cooked and used like celery. glabra and ssp. It is now widely cultivated, particularly in the USA. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. Table 1.35. Spinach container drained weight. Presence of sufficient brine in the product is ensured by not exceeding the ratio obtained by dividing the drained weight by the net weight. The leaves are prepared by boiling and can also be used raw in salads. Spinach is native to central Asia, most probably Persia (Iran). Cold storage at ∼7.5°C with a high relative humidity (RH) (>90%) can significantly improve the shelf life of spinach (Conte et al., 2008). The outer leaves are usually picked at about 3 inches long, and the inner leaves are left to mature. The health benefits of spinach include skin care, improved eyesight, regulated blood pressure, stronger muscles, and prevention of age-related macular degeneration (AMD) and hemophilia. Some quantity of spinach is frozen and canned. Spinach is annual for leaf production and biennial for seed production. one of the best sources of dietary potassium and magnesium, two very important electrolytes necessary for maintaining human health. Spinach and Swiss chard leaves and tender petioles are cooked, steamed, or boiled for the preparation of dishes like pastries, soufflés, and soups. Fresh spinach loses much of its nutritional value with storage of more than a few days. 3. RE, retinol equivalents; ATE, alpha-tocopherol equivalents. Leaves must be green and turgid to be accepted by consumers. Spinach Aids Detoxification. [15], Fresh spinach is sold loose, bunched, or packaged fresh in bags. [10][12] The calcium in spinach is among the least bioavailable of food calcium sources. Spinach may lower blood pressure. [10][13] By way of comparison, the human body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. In this review, we concluded that the spinach glycoglycerolipid fraction can inhibit mammalian pol activity, human cultured cancer cell growth, and in vivo solid tumor proliferation with oral administration. Continuous refrigeration just above 0 °C from packaging through to retail is desirable. The English word "spinach" dates to the late 14th century from espinache (French, épinard). Health Benefits of Spinach . Grow spinach in USDA Hardiness Zones three through nine. Knowledge of riboswitch structure is immensely useful in identifying a switching sequence that will interact with Spinach's transducer sequence. The blanched spinach discharges on a belt conveyor and is given a third inspection for the removal of tough or discoloured pieces. Blanching at low temperatures, 71–77 °C (160–170 °F) for relatively long times, gives the best colour in the canned product. or larger clean cuts where the individual pieces are well defined and not broken down. [22], Spinach first appeared in England and France in the 14th century, probably via Spain, and gained common use because it appeared in early spring when fresh local vegetables were not available. Do not take the anticoagulant warfarin in combination with spinach, because the vitamin K helps clot blood, which might decrease the effectiveness of warfarin in controlling clotting, reports RXList.com. [26], "Crops/Regions/World List for Production Quantity of Spinach in 2018", "Osteoporosis Diet & Nutrition: Foods for Bone Health", "Raw spinach per 100 g, Full Report from the USDA National Nutrient Database", "Oxalate content of foods and its effect on humans", "Warfarin diet: What foods should I avoid? Once putative switching sequences in the riboswitch and transducer sequences in Spinach have been determined, the linker sequence between the riboswitch and Spinach should be considered, which also benefits greatly from a structural approach. In either case, the spinach is immersed in steam-heated water. Controlled atmospheres have been used to maintain the quality of fresh-cut spinach and to retain the content of AA (Izumi et al., 1997). May reduce blood pressure. The way in which the riboswitch and Spinach are linked can change the behavior of the sensor. acephala) are the major leaf vegetables. bengalensis), and kale (Brassica oleracea var. It Spinach is an excellent source of lutein, an antioxidant known to protect against age … The water-soluble fraction (Fraction-I), fat-soluble fraction (Fraction-III), and ethanol extract from spinach had no influence, although the ethanol extract contained glycoglycerolipids such as SQDG and MGDG. cicla), spinach beet (B. vulgaris var. Marian Butu, Steliana Rodino, in Natural Beverages, 2019. Spinach, Spinacia oleracea L. (2n = 12), is an important leafy vegetable, of which the leaves and tender shoots are consumed fresh or processed. Garlic Sauteed Spinach For a simple, great-tasting side dish, Ina sautes spinach with butter, garlic and a squeeze of lemon. The washed spinach is discharged into a blancher, which may be either of the cylindrical or draper type. Spinach is an important dietary vegetable usually consumed fresh or after cooking. Minimum Drained Weight. Values are based on 100 g raw flesh. The key element of the riboswitch mechanism is the switching of this sequence between binding to the aptamer domain and to the expression platform, which, for example, contains a Shine–Dalgarno (SD) sequence. Their results highlighted a potential application of aerosolized LA + AIT as a novel processing technology for leafy greens with minimal impact on their appearance. S.C. PANDEY, G. KALLOO, in Genetic Improvement of Vegetable Crops, 1993. Spinach is a rich source of nitrates, which are naturally occurring … Table 4. In 1930 the cartoonist Max Fleischer created Popeye, a fictitious character who ate spinach to increase his strength. It initially develops as a rosette of leaves on a short stem. Spinach beet is a popular leaf vegetable of the Indian subcontinent. They must be held under control to ensure that the process provides the intended sterilising efficiency. Structural model, sensor mechanism, and Spinach stem diagrams originally printed in You, M., Litke, J. L., & Jaffrey, S. R. (2015). Excess water taken up during blanching may be allowed to drain out or may be pressed out by passing the product on a conveyor belt under a roller that exerts a light pressure. The boxes of prepared spinach are emptied on a conveyor and a second sorting of discoloured pieces is performed on this conveyor. [10][11], Spinach also has a moderate calcium content which can be affected by oxalates, decreasing its absorption. For example, canning and freezing at −18 °C can lead to cell rupture and hence ion loss. Whichever method is used, the spinach should be fed uniformly and not in large bunches. At the same time, it is as important here as elsewhere to avoid slack fill. He becomes physically stronger after consuming it. However, this discovery was too late to topple the popular myth concerning spinach and superhuman strength of Popeye (Lovett, 2005). It has succulent stems that exude a milky sap when cut. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds. It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). of Arabic isfānākh, perhaps < Persian] In some plants, a constant blanch of 3  min at 100 °C (212 °F) is given, whereas in others it is 6 min, the temperature of the water being varied from 85 °C (185 °F) for very tender to 100 °C (212 °F) for the very tough spinach. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables, Postharvest Quality of Fruits and Vegetables: An Overview, Preharvest Modulation of Postharvest Fruit and Vegetable Quality, Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits, VEGETABLES OF TEMPERATE CLIMATES | Commercial and Dietary Importance, Encyclopedia of Food Sciences and Nutrition (Second Edition), Improving the Health-Promoting Properties of Fruit and Vegetable Products, A Complete Course in Canning and Related Processes (Fourteenth Edition), VEGETABLES OF TEMPERATE CLIMATES | Leaf Vegetables, Leaf production is at its optimum just below the critical day-length and thus appropriate cultivars are needed to suit latitude and season of production. Spinach is made up of about 90% water, so when cooked it loses a huge amount of volume. On the other hand, these authors investigated the flavonoids and vitamin C content of Swiss chard and their changes with minimal processing and modified atmosphere. Spinach (Spinacia oleracea L.) belongs to the family Chenopodiaceae. [4][5] Within the family Amaranthaceae sensu lato, Spinach belongs to the subfamily Chenopodioideae.

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