Nutritional Value Of New Zealand Spinach

New Zealand spinach is a plant that is native to the islands of New Zealand and grows well in hot, dry conditions. The leaves are soft and edible, with a dense nutritional profile that make them an ideal vegetable to add to the garden and to the dinner plate. New Zealand Spinach looks and tastes like regular spinach, so it can be used and cooked in similar recipes. If you suffer from kidney stones, consult a clinical nutritionist or doctor before consuming New Zealand spinach regularly.

History

According to Kawhia Maori web site, the New Zealand spinach is known by the Maori people as kokihi or rengamtu. It is a perennial creeping plant that grew wild in many coastal parts of New Zealand before colonial times and was much more prolific before modern sheep farming became widespread. In the late 1700s, Captain James Cook recognized it as an important and healthy vegetable and gathered the native spinach for his crew. It was later taken back to England and grown there by Sir Joseph Banks. Today, New Zealand spinach is grown in gardens and served in homes throughout the Western world.

Nutrients

New Zealand spinach, like regular spinach, is an excellent source of many vitamins and minerals. According to the USDA National Nutrient Database, 3.5 ounces of uncooked spinach leaves contain 4,400 IU of vitamin A, 30mg of vitamin C, 639mcg of manganese, 130mg of sodium and 58mg of calcium. In addition, New Zealand spinach provides trace amounts of vitamin B-complex, iron, zinc, copper and essential fatty acids.

Phytochemicals

In a study published in "Mutation Research" in 2003, researchers from the University of Auckland in New Zealand studied the health benefits of native plants found in the traditional Maori diet. New Zealand Spinach contains unique medicinal compounds such as its cerebrosides, polysaccharides and antioxidants. Polysaccharides from New Zealand spinach have an anti-inflammatory effect, while the cerebrosides are compounds that protect the digestive tract from ulcer formation. Antioxidants in the leaves, such as caffeic acid and carotenoids, fight free-radicals and prevent oxidative damage in the body. Eating New Zealand spinach as a regular part of the diet will have a positive effect on your health and well-being.

Safety and Toxicity

New Zealand spinach is considered a safe and nontoxic edible green. However, like regular spinach, New Zealand Spinach contains oxalates, which might cause kidney stones in some people. To remove the oxalates and reduce the risk of stone formation, blanch the leaves for up to three minutes, then rinse with cold water before cooking.