FAQ

Red spinach is a leafy vegetable belonging to the Amaranthus family; specifically amaranthus dubius. Unlike common spinach and beetroot, red spinach is naturally richer in dietary nitrate, a compound the body can convert into nitric oxide. Because of its high nitrate content, red spinach has become the focus of research into athletic performance, circulation, and healthy aging.

Oxalates occur naturally in many plants, including beets and green spinach. Our extraction process reduces naturally occurring oxalates to non-detectable levels. That means independent laboratory testing confirms that the finished red spinach extract contains no detectable oxalate.

Our red spinach is harvested, cleaned, and pulverized with water to create a mash. The water is then removed, leaving a concentrated red spinach mass. The concentrate is filtered and dried into a powder, then milled, blended, and sifted to create a consistent finished extract. The finished extract is tested for microbial, heavy metals, and nitrate levels to ensure safety and efficacy.

Most dietary nitrate research and commercial products have historically focused on beetroot. Since our research and clinical studies on red spinach have been published, it has become for many the preferred choice for nitric oxide food.

Red spinach has been consumed as a food in many parts of the world for generations. As with any new food or dietary supplement, individuals with medical conditions, those taking medications, or anyone with questions about its suitability should consult their healthcare provider before use.

Dietary nitrate is a naturally occurring compound found in vegetables and other plant foods. Red spinach, leafy greens, arugula, lettuce, beetroot, and celery are common dietary sources. In the body, dietary nitrate can be converted into nitric oxide.

Nitric oxide is a molecule, a gas actually, produced naturally by the body. It helps blood vessels relax and supports healthy circulation, oxygen delivery, and normal cardiovascular function.

The body’s ability to produce nitric oxide naturally can become less efficient with age. Diet, physical activity, oral bacteria, cardiovascular health, and other lifestyle factors can also influence nitric oxide production.