Tag: Red spinach

Did you know that the plant most people call 'red spinach' is often not true spinach at all, but rather a species of amaranth? This vibrant leafy green's unique hue is caused by powerful natural pigments that hold significant nutritional value, making many wonder what makes red spinach red.

According to the National Institutes of Health, amaranth—commonly known as red spinach—has been cultivated for more than 8,000 years for both its leaves and seeds, with the stems also being fully edible. This confirms that yes, you can eat the stems of red spinach, and they offer valuable nutritional benefits just like the leaves.

In many parts of the world, red-leafed vegetables have been consumed for centuries, often interchangeably with green varieties. This vibrant leafy green, often sparking curiosity due to its unique color, is indeed edible for most people, but with important nuances regarding its nutritional profile and proper preparation.

According to the USDA, a new true red spinach variety, 'USDA Red,' has an antioxidant capacity 42–53 percent higher than other spinach cultivars. But is red spinach better than green spinach in every nutritional aspect, or does the common green variety still hold its own?

Studies have shown that consuming nitrate-rich foods can significantly increase nitric oxide levels in the body, which aids in vascular health and exercise performance. A key question in developing a performance-boosting nutrition diet is: what juice has the highest nitric oxide-boosting potential?.