Spinach, cultivated by humans for over 2500 years, is undoubtedly a healthful food: it is full of iron, calcium, fiber, and vitamins A and C. The green also contains folic acid, lots of chlorophyll, and antioxidants. The truth, though, is that spinach is no more nutrient-packed than its dark leafy green counterparts like kale, arugula, collards, dandelions, and chard.