Spinach” known as palak in Hindi is a edible flowering plant basically native to central and western Asia. Spinach plant grows upto 30 cm tall. Spinach plant can survive over winter in temperate region and the reason can be derived SPINACH has always been one of the important garnish food of European plate like pizza, pasta etc as spinach is mostly the part of various dishes. It is highly nutritious as it is a rich source of Vitamin A, Vit C, Vit K, manganese ,magnesium, folate(good for anaemic people, can do wonders if taken in daily diet), Vitamin B, B6,Vitamin E, calcium, potassium and dietary

1. Healthlogus
Heal-Health-Optimize
presents
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2. Wonderful Benefits of
Spinach(palak)
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3. Health benefits of Spinach
 Eye Health, Spinach contains
antioxidants lutein and zeaxanthin which protect
the eye from cataracts and age related macular
degeneration (ARMD).
 Brain and Nervous Function, Spinach maintains
proper brain functioning specially during old age.
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4. Health benefits of Spinach(cont)
 Healthy Bones, it is rich in vitamin K which is
vital for maintaining bone health.
 Anti-cancer, Spinach is rich in flavonoids– a
phytonutrient with anti-cancer properties.
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5. Skin benefits of Spinach
 Cures Acne, Spinach is effective in clearing up
acne, thus maintaining healthy skin.
 Anti-ageing Benefits, Spinach is loaded with
tons of antioxidants that destroy free radicals in
your body. These free radicals damage your skin,
thereby causing pre-mature ageing.
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6. Hair benefits of Spinach
 Promotes Hair Growth, Palak is a super food
comprising of vitamins B, C and E, potassium,
calcium, iron, magnesium and omega-3 fatty acids
all of which are required for healthy hair growth.
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7. Ways to have Spinach in
your diet
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8. SAAG
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9. Ingredients
 Fresh mustard leaves (sarson) -5 bunches.
 Fresh spinach leaves (palak) -1 bunch.
 Bathua (chenopodium album)-1 bunch.
 Olive oil -5 tablespoons.
 Ginger sliced-2 one-inch pieces.
 Garlic sliced-6-8 cloves.
 Onions sliced-2 medium.
 Green chillies -4.
 Salt to taste.
 Cornmeal -2 tablespoons.
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10. Method
 Heat three tablespoons olive oil in a pan, add ginger, garlic and
onion and sauté for two to three minutes. Roughly chop
mustard leaves.
 Add to pan and stir. Roughly chop spinach and bathua. Add to
pan and stir. Break the green chillies and add to the pan.
 Add salt to taste and stir well. Let it cook till the greens turn
soft.
 Add cornmeal dissolved in a little water and continue to cook
till the greens are completely cooked. Cool and grind to a
coarse paste.
 Transfer into the pan. Add the remaining olive oil and mix.
Simmer for two to three minutes. Serve hot with makki ki roti.
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