Spinach is a highly valued food for its energy and nutritional content. This hybrid variety is cultivated in Spain, in fresh soils under temperate climates. Sown between August and September, it is harvested approximately two months later. Spinach is notable for its content of vitamins E, A, C, B6, B2, as well as essential minerals like iron, calcium, magnesium, potassium, and sodium. It is particularly beneficial for combating diseases such as gout or anemia, thanks to its richness in iron and calcium. Additionally, its low fat content makes it suitable for weight-loss diets. Moreover, its antioxidant properties support the immune system's health. To preserve vitamins, it is advisable to consume it raw. In the kitchen, it should be washed quickly and consumed immediately without storage. Avoid boiling for too long and do not use iron or aluminum containers for cooking.