Spinach belongs to the chenopodiaceae family (also known as goosefoot), which includes beetroot, chard and quinoa. It shares a similar taste profile with these vegetables ? the bitterness of beet greens and the slightly salty flavour of chard. There are three different types of spinach available: savoy, semi-savoy and smooth leaf. The dark green colour of spinach leaves indicates they contain high levels of chlorophyll and health-promoting carotenoids including beta carotene, lutein and zeaxanthin. As well as being anti-inflammatory and anti-cancerous, these phytonutrients are especially important for healthy eye sight, helping to prevent macular degeneration and cataracts. Spinach, like beetroot, is naturally rich in compounds called nitrates; these may help improve blood flow and pressure by relaxing the blood vessels, reducing arterial stiffness and promoting dilation. A reduction in blood pressure helps reduce the risk of heart disease and stroke. Studies suggest that nitrate-rich foods, like spinach, may also help heart attack survival. Spinach is an excellent source of vitamin K as well as being a source of magnesium, calcium and phosphorus. These nutrients are important for maintaining bone health.