Today it’s about spinach. I love cooked spinach. I like a little vinegar on it. Butter would be nice also. I went through a diet phase where we ate a lot of spinach. I think my teeth were beginning to turn green we ate so much. Since I found my iron was a little high, I discontinued eating so much spinach. The older spinach has tougher stems which I would just as soon see cut off. But that adds a lot of work to preparing a salad. I also like them wilted. There are a lot of recipes that contain spinach. I have had spinach in Quiche and frittatas, soups, dips and other Italian-style dishes just to name a few. It’s readily available in most grocery stores in bags or bunches. Baby spinach is even more tender.
Baby spinach (Fresh Express Spring Mix, Trader Joe’s Spring Mix)
Spinach has a high nutritional value and is extremely rich in antioxidants, especially
when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. They resemble opiates which affect the brain in various ways.
Wonderful green leafy vegetable spinach is often recognized as one of the functional food for its nutritional, antioxidants and anti-cancer constituents. Its tender, crispy, dark green leaves are favorite ingredients of chefs all around the world.
1 cup serving Calories 6.9 0%; Carbohydrate 3.8; Fat 1.0; Protein 2.1
Vitamin A 2813 IU 56%; Beta Carotene 1688 mcg; Lutein+Zeaxanthin 3659 mcg; Vitamin C 8.4 mg 14%; Vitamin E 0.6 mg 3%; Vitamin K 145 mcg 181%; Folate 58.2 mcg 15%
Spinach is a versatile green for cooking and salads. You can find lots of recipes that use spinach. Start trying some. I plan to check them out.
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