Learn about food: kale and spinach

Chard
It is a well-known vegetable leaves big, smooth and fleshy ribs of emulates. Very old home, the first information we have of it comes from the Mediterranean region and the Canary Islands. The plant resists the heat of summer with an early spring crop can be harvested throughout the summer and fall. Its high fiber content turns it into an excellent food to help regulate bowel function. It is also a rich source of vitamin B9 (foliate) and potassium.

Spinach
It is an annual vegetable long cultivated to use their leaves. Native to Asia was cultivated by the Persians for over 2000 years. It was introduced in Europe in the fifteenth century. In the First World War, French soldiers weakened by hemorrhage, they were given wine fortified with spinach juice in a ratio of 1 in 50 since it was believed that, because of the high chlorophyll content of this plant, would speed up recovery.

The spinach can be grown in soft ground, worked and paid well. The plant also needs plenty of water. The edible part is the compact rosette of leaves, which must be consumed before it starts to bloom. It is a leafy vegetable, low-density calorie (low-calorie brings in high volume). It is rich in iron absorption, though limited, beta carotene (precursor of vitamin A) that play an important role anticancer and vitamin C - although much of this can be lost during cooking. It is also rich in vitamin B9 (foliate), potassium, magnesium and calcium. Spinach may freeze after bleaching with boiling water and cooled in cold water later.