It is grown in cool soils and temperate climates and during the months of August or September and is harvested after two months. There are two varieties of spinach according to its cultivation:

• Curled-leaf spinach: fresh, between autumn and spring.
• Smooth-leaf spinach: frozen, throughout the year.

It stands out for its energetic value in mineral vitamins and because it does not contain fat, that is why it is used in slimming diets. It is rich in vitamins E, A, C, B6 and B2, minerals, especially iron, calcium, phosphorus, magnesium, potassium and sodium; and folic acid, beta-carotene, proteins, carbohydrates and fiber. It is beneficial to combat diseases such as gout, arthritis and kidney stones. It is recommended to avoid anemia, due to its iron and calcium content, and cholesterol, due to its absence of fats. It also has antioxidant properties, favors eyesight, skin, bones, hair and the immune system; it prevents hypertension and is remineralizing.

It is important to know that they lose vitamin C when cooked, so it is recommended to eat them raw. When cooking them, it is important to know that they should not be left to soak, they should be washed under running water or dipped and dried, they should be consumed immediately and not stored in the refrigerator, they should not be steamed but boiled for a short time and drained. They should not be cooked in iron or aluminum containers