Nutri Courses

Advisory

Spinach

Spinach is a highly nutritious vegetable that is rich in vitamins and minerals. It is particularly rich in vitamin A, vitamin C, vitamin K, iron, and calcium. Spinach also contains a significant amount of fiber and is a good source of antioxidants, which can help protect the body against free radicals and chronic diseases. Its low calorie content and high water content also make spinach an ideal choice for those trying to lose weight.

From a health perspective, consuming spinach can provide a range of benefits. Its high iron content can help prevent anemia and support the healthy development of red blood cells. Vitamin K in spinach is important for bone health, while vitamin A supports healthy vision and the immune system. Spinach also contains lutein and zeaxanthin, two antioxidants that can protect the eyes from damage caused by UV radiation.

Hello,

I need to organize my thoughts a bit - spinach contains a large amount of calcium, but also oxalic acid. Is it better to use it fresh in smoothies, etc., or to eat it cooked?

The bioavailability of calcium from calcium oxalate is negligible - this salt is insoluble, and thermal processing has virtually no effect on calcium utilization. In situations where you need to increase calcium intake, it is therefore advisable to avoid sources of oxalates or significantly limit them.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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