Spinach is a versatile, nutrient-dense leafy green vegetable known for its high content of vitamins A, C, and K, iron, and antioxidants, which contribute to eye and immune health. It can be eaten raw in salads, or cooked in dishes like smoothies, soups, and curries, though cooking can reduce its high oxalate content. There are several types, including smooth-leaf and savoy (wrinkled), and it can be grown in partial shade in cooler weather.