The Health Benefits of Spinach, Chard and Kale Emily Campbell, RD, Registered Dietitian

Spinach and others leafy greens like kale, chard and collards represent a close to irreplaceable family of foods from the perspective of good nutrition and long-term health.

From the perspective of enjoyment and economics, spinach is one of the most commonly available leafy greens and shrinks down considerably when pan fried making it easy to consume good quantities even if it isn’t someone’s favourite.

From the perspective of nutrition, there is little questioning the fact that leafy greens contain most of the nutrients people tend to fall short in – fibre, potassium, calcium and magnesium to name a few.

That’s only the tip of the iceberg though, because spinach is home to a wide array of uniquely beneficial phytochemical compounds such as lutein and zeaxanthin, known for their eye health benefits, as well as various compounds from the flavonol family like quercetin and kaemperfol.

Flavonols are a family of anti-inflammatory compounds from the broader flavonoid family and they tend to be associated with longevity and good cognitive health as we age.

Leafy greens like spinach are among few foods that contain flavonols, which are also known to have significant anti-cancer potential.

Presenter: Emily Campbell, Registered Dietitian, Toronto, ON

Local Practitioners: Registered Dietitian