This research aims to study the impact of using sewage water on the nutritional and health values of three types of spinach, which were organic (fertilized with organic fertilizer and irrigated with Nile water), irrigated with either Nile water, or sewage water. The spinach was washed, soaked in acetic acid 5% and cooked then subjected after each step to chemical evaluation, microbiological determination and parasites investigation. Organoleptic properties of the cooked spinach were done. The results indicated that the raw spinach irrigated with Nile water was the highest in its moisture content while that irrigated with sewage water was the highest in the chemical components contents and mineral as well as vitamin C. The processes of washing, washing and then soaking led to an increase in the moisture content of the three types of raw spinach but decreased the chemical components and mineral in most cases. Cooking led to an increase in the chemical components but decreased mineral and heavy metals cadmium lead, and nickel especially in the spinach irrigated with sewage water. Mercury was not detected in all cases. E. coli was detected in all types of the raw spinach but washing and soaking decreased E. coli content, though cooking caused further sharp decreases. As for bath Salmonella and Shigella spp they were found in the raw spinach irrigated with sewage water only. as well as after washing but they were not detected after soaking and cooking. As for parasites the raw spinach the ova of Ascaris, Hook worms Entamoeba histolytica, Schistosoma and Giardia were found in the spinach irrigated with sewage water, while those irrigated with Nile water had Ascaris and Entamoeba histolytica; but in the organic spinach Entamoeba histolytica was detected. None of these parasites were detected after preparations and cooking processes. Concerning the acceptability of the cooked spinach the results showed that the cooked spinach irrigated with Nile water was the best regarding the color, taste, and texture of the rest.