larger leaves at base of plant and small leaves at higher on flowering stem, flowers are, yellow-green, inconspicuous, 3 to 4 mm in diameter and maturing into small hard dry lumpy cluster 5 to 10 mm across the several seeds.

Primitive forms of the Spanish can be found in Nepal and is probably where plant was domesticated first. It is other than Indian subcontinent that was unknown in ancient world. In year 647, it was taken to the China, Muslim Arabs diffused plant westward up to the Islamic Spain. It was favorite vegetable of the Catherine de Medici, historic figure in 16 th century. Spanish is enriched with calcium and iron, it is according to United States Department of the Agriculture, and about 180 gram serving of the boiled Spanish contains 6.44 mg of iron and 6 oz. Spanish does contain relatively high level iron compared to meat source and vegetable.

Bioavailability of iron depend on absorption, it is influenced by number of factors, where iron enters in body in multi forms, heme iron and nonheme iron. Grain, iron and vegetables about three fifth of iron in the animal food sources is nonheme iron. It is much smaller portion remaining meats is heme iron. Larger portion of the dietary iron is absorbed slowly in other food sources. Spanish has high calcium content; oxalate content is also bind with decreasing calcium in Spanish, zinc and calcium limit iron absorption. Calcium in spinach is least bioavaliable of the calcium sources.