Spanish spinach belongs to the clean hybrid variety without stems, medium size and extra quality. Each bunch weighs approximately 300 g. This vegetable is cultivated in fresh soils and temperate climates, planted between August and September, harvesting after two months. There are two main types: curly leaf spinach, fresh between fall and spring, and smooth leaf spinach, available frozen year-round. They are high in energy, particularly in vitamins E, A, C, B6, and B2, and minerals like iron and calcium. Ideal for fighting anemia and cholesterol due to their high iron content and lack of fats. Spinach has antioxidant properties and is beneficial for the eyes, skin, bones, and immune system. To preserve nutrients, especially vitamin C, it is recommended to consume them raw.