Dies ist eine alte Version des Dokuments!
Spinacia oleracea L. - Chenopodiaceae - spinach, Spinat
Monoecious annual or biennial herb, up to 30cm high, widely cultivated; glabrous, stem erect, not branched; leaves gradually smaller distally; blade oblong, base cuneate, bracteoles orbicular-obovate; male and female flowers inconspicuous, yellow-green; seeds smooth (3-4mm) or prickly (6mm). „Spinach is an important and widely cultivated crop of unknown origin, though known from the Mediterranean region since ancient times. The plant is prized as a rich source of vitamins, calcium, iron, and antioxidant carotenoids, but, if ingested in excessive amounts, the high concentration of oxalates in the leaves can be toxic by inhibiting the absorption of calcium. The cultivated form named var. oleracea has spiny seeds and tends to be more cold hardy than var. inermis, the smooth-seeded variety that is more tolerant of warm weather.“
http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=200006938
„Spinach is sold loose, bunched, packaged fresh in bags, canned, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage, it is blanched and frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.“ https://en.wikipedia.org/wiki/Spinach
[Penn State. „Storage Time And Temperature Effects Nutrients In Spinach.“ ScienceDaily. ScienceDaily, 23 March 2005.] https://www.sciencedaily.com/releases/2005/03/050323124809.htm