| Moisture | 92.1% | Protein | 2.0% |
|---|---|---|---|
| Fat | 0.7% | Minerals | 1.7% |
| Fibre | 0.6% | Carbohydrates | 2.9% |
| Calcium | 73 mg | Phosphorus | 21 mg |
| Iron | 10.9 mg | Vitamin C | 28 mg |
The name soya has its origin in the chinese word shu and sou, It is tha native of the Far East. It has been an important food crop in China. It is now very popular crop of the world over and is widely cultivated in the United States, Europe, South Africa, Egypt, Russia, Austrailia and other countries. It is extended in countries like Brazil, Mexico, Rumania, Paraguay and Argentina and now India too has joined the 'Soyabean race' in its expansion programme.
The Spinach is leafy vegetable five to eight cm in length and 1-1.5 cms in width, bottom of the leaf is shiny, with thick veins running across. It is first cultivated by the Arabs, the word spinach actually comes from a Spanish word hispania. In India it grows in great anundance. This crop thrives best in cooler and moist climate.
The chemical constituents of spinach are essential amino acids, iron, vitamin A and folic acid. It is one of the cheapest vegetables which supplies the same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken.
Spinach is often cooked as a green vegetable, it is also used as a soup, salads. The leaves are juicy , so no additional water is needed for cooking but should be washed in several changes of water. It contains a small amount of oxalic acid which is insoluble in the fluids of the alimentary tract is harmful in gravels, gout and liver disease. so should be avoided by those suffering from these ailments.
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