Spinach - bunching

Spinach - bunching

Spinach, with its dark leaves, delicate texture, and bitter flavor profile, has garnered itself a high ranking amongst the healthiest foods on earth.  Spinach is so versatile; it can be used raw in a salad or cooked in any number of dishes, including dips, soups, quiches, pasta dishes, or steamed or sauteed on its own as a side dish.  It is best to lightly cook spinach as this frees up the oxalic acid, thus allowing the minerals to be available for absorption.


Nutrition:  Spinach is an excellent source of vitamin K, beta-carotene, manganese, folic acid, magnesium, iron, copper, vitamin B2, B6, vitamin E, calcium, potassium, and vitamin C and a very good source of dietary fiber, phosphorus, vitamin B1, B3, B5, zinc, prtotein, choline, omega-3 fatty acids and selenium. Spinach also contains a wide variety of phytonutrients that function as anti-inflammatory and anti-cancer agents.




raw in salads,
in dips,
and pasta dishes,


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