Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2,calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, and spinach is a good source of folic acid. Boiling spinach can more than halve the level of folate left in the spinach, but microwaving does not affect folate content.[8] Vitamin B9 was first isolated from spinach in 1941.

1. With the function of natural food pigment, it is widely used in cakes, beverages, ice-cream and candy products, it has good coloring effect;

2. With the obvious function of treating chronic and acute hepatitis and hepatomegaly;

3. With the function of promoting recovery of the liver's function, healing of stomach ulcers and intestine ulcers;

4. With the obvious function of treating pericementum, oral cavity ulcers and halitosis.