Spinach is an annual vegetable belonging to the goosefoot family. According to the historical records, in the period of Ri-dynasty, someone brought spinach seeds from the far western country and planted them in our country and this was the beginning of spinach cultivation in our country. Now the original home of spinach is recognized to be the central Asian area.
The spinarch contains more protein than the cabbage and the most vitamin C and A among the green vegetables.
It contains more vitamin A than the domestie animals or fish.
It also contains 5-10% of dry matter in itself, which consist of 25-30% of protein, 40% of soluable saccharinity, 4-5% of oil, 12% of fiber and a certain amount of Ca and Fe of base form.
In 100 g of dry matter, there is 2.44 mg of vitamin A, 0.04 mg of vitamin B1 and 31mg of vitamin C. Since the spinarch contains the enzyme called ascarbinase which damages vitamin C, the longer it is kept, the mare vitamin C is remaved.
It can be used to make soup, bun filling, and bread filling and so on.
It contains more oxalic acid than other vegetables.
The oxalic acid reduces the amount of bone component like Ca.
So it is good to eat the spinarch with the processed fish goods or with the small fish which can be eaten wholly with its bone.
When scalding spinarch, the oxalic acid goes into the water and so the amount of the oxalic acid in the spinarch reduces from 515mg% to 192mg% after scalding. Since it contains much iron, it is good to treat the anemia.
The red root of spinarch contains the element Mn which is used to make blood and it is good to process and eat it for the health.
Parsley.
It is the perennial vegetable plant belonging to the parsley which grows naturaly in the paddy fields, ponds and brooksides or it can be cultruated artificially.
There are two kinds-red parsley and whife one which are smooth without the fine hairs and grow to the hight of 20-40cm. The stalk consists of the empty nodes and the side branches spread under the underground from the node of the lower part. Our people had used the wild pardey for the dietary life for a long time and later began to cultivate it to increase the yield. It contains 1.8% of protein, 0.26% of oil, 3.12% of saccharinity, 1.18% of coarse ash, and also contains 1.9mg of vitamin A, 0.04mg of vitamin B1, 0.13mg of vitamin B2 and 11mg of vitamin C per l00 g of dry matter. Besides, it contains 12 kinds of amino acids including cholic, glutamic acid, aspartic acid, methionin and 15 kinds of microelements including K and Mg. The pentosan in it emits a fragrance. It can be used to make Kimchi, soup, salad and so on. The parsley dishes are all fragrant and improve the appetite. Since it protects the liver and enhances its function, its regular eating is effective to prevent and cure the hepatitis and colitis and it removes the fishy smell from the fish dishes and prevents the food poisoning.