Spinach is not an exceptional nutritional source of iron. The leafy green has iron, yes, but not much more than you’d find in other green vegetables. And the plant contains oxalic acid, which inhibits iron absorption.
Why, then, do so many people believe spinach boasts such high iron levels? Scholars committed to unmasking spinach’s myths have long offered a story of academic sloppiness. German chemists in the 1930s misplaced a decimal point, the story goes. They thus overestimated the plant’s iron content tenfold.
But this story, it turns out, is apocryphal. It’s another myth, perpetuated by academic sloppiness of another kind. The German scientists never existed. Nor did the decimal point error occur. At least, we have no evidence of either. Because, you see, although academics often see themselves as debunkers, in skewering one myth they may fall victim to another.