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Spinach is a nutrient powerhouse leafy green exceptionally rich in iron, vitamin K, and folate. With one of the highest vitamin A contents among vegetables, it supports eye health, bone strength, and overall vitality.
Spinach is about 91% water. When heated, the cell walls break down and release water, causing it to wilt dramatically. One pound of raw spinach yields only about 1 cup cooked.
Yes, spinach contains oxalates which can bind to calcium and may contribute to kidney stones in susceptible individuals. Cooking spinach can reduce oxalate content by 30-90%.
Store fresh spinach in a dry paper towel inside a plastic bag in the refrigerator for up to 5 days. Remove any wilted or yellowing leaves before storing.
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