Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries). Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as Persian vegetable. The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD). In AD 827, the Saracens introduced spinach to Sicily. The first written evidence of spinach in the Mediterranean are in three 10th-century works, the medical work by al-Razi (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Wahshiya and the other by Qustus al-Rumi. Spinach became a popular vegetable in the Arab Mediterranean, and arrived in Spain by the latter part of the 12th century, where the great Arab agronomist Ibn al-Awwam called it the captain of leafy greens. Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant thats been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well.

As a dark, leafy green, spinach possesses several important phytochemicals, including lutein, which helps prevent age-related macular degeneration. Spinach also contains lipoic acid, which helps antioxidant vitamins C and E regenerate. Because of its role in energy production, lipoic acid is being investigated for regulating blood sugar levels. Served raw, spinach is a good source of vitamin C, another powerful antioxidant. Overcook it, however, and you lose most of this important vitamin. The abundant potassium in spinach is available, and it will promote heart health. When you cook spinach, it cooks down tremendously. Because cooking concentrates nutrients and fiber, a serving of cooked spinach gives you even more bang for your