ABSTRACT
The earliest record of spinach is available in Chinese, whereby its introduction from India to China through Nepal has been stated probably occurring in 647 AD, although to date, it is not clear who introduced this crop to India. Spinach has a high nutritional value as it is a rich source of vitamin A, C, K and minerals like magnesium and manganese. It also provides enough quantity of essential dietary fibre to the human body. Like other leafy vegetables, spinach is widely consumed as cooked vegetable either alone or mixed with other vegetables and can be consumed raw in salads. Spinach leaves along with their tender petioles are cooked, steamed, or boiled for the preparation of dishes like curries, pastries, souffles and soups. The significance of dark green leafy vegetables in human nutrition is world over well recognized. Spinach also contains many anti-nutritional components like oxalic acid and nitrate in abundance.
