Editing Spinach (section)

== Production ==

{| class="wikitable" style="float:right; clear:right; width:14em; text-align:center;"
|+ Spinach production - 2022<br/>
!Country
!Production <br/><small> (millions of tonnes)</small>
|-
|{{CHN}} || 30.7
|-
|{{USA}} || 0.4
|-
|{{JAP}} || 0.2
|-
|{{TUR}} || 0.2
|-
|'''World''' || '''33.1'''
|-
|colspan=2 |<small>Source: [[UN Food and Agriculture Organization]], Statistics Division<ref name="faostat">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=UN Food and Agriculture Organization|title=Spinach production in 2022; Crops/Regions/World/Production Quantity/Year from pick lists|year=2024|access-date=7 May 2024}}</ref></small>
|}

In 2022, world production of spinach was 33 million [[tonne]]s, with China alone accounting for 93% of the total.<ref name=faostat/>

===Marketing and safety===

Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days.<ref name="sd">{{cite web | url = https://www.sciencedaily.com/releases/2005/03/050323124809.htm | title=Storage time and temperature effects nutrients in spinach|date=23 March 2005|publisher=ScienceDaily|author=Pennsylvania State University | access-date = 5 July 2008}}</ref> Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is [[Canned vegetables|canned]], or blanched or cooked and frozen.<ref name=sd/>

Some packaged spinach is exposed to radiation to kill any harmful bacteria. The [[Food and Drug Administration]] approves of irradiation of spinach leaves up to an [[absorbed dose]] of 4.0 [[Gray_(unit)|kilograys]], having no or only a minor effect on nutrient content.<ref name="bliss">{{cite web|author=Bliss|first=Rosalie Marion|date=27 May 2010|title=Nutrient retention of safer salads explored|url=https://www.ars.usda.gov/news-events/news/research-news/2010/nutrient-retention-of-safer-salads-explored/|publisher=US Department of Agriculture}}</ref>

Spinach may be high in [[cadmium]] contamination depending on the soil and location where the spinach is grown.<ref>{{Cite web |url=https://www.atsdr.cdc.gov/toxguides/toxguide-5.pdf |title=ToxGuide for cadmium |publisher=Agency for Toxic Substances and Disease Registry, US Department of Health and Human Services |location=Atlanta, GA |date=October 2012}}</ref>

Due to spinach's high content of vitamin K, individuals taking the [[anticoagulant]] [[warfarin]], which acts by inhibiting vitamin K, are instructed to minimize consumption of spinach (and other dark green leafy vegetables).<ref name="mayo">{{cite web |author=Sheps SG|title=Warfarin diet: What foods should I avoid? |url=https://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443 |publisher=Mayo Clinic |access-date=6 March 2019 |date=19 April 2018}}</ref>