Spinach
Selection Information
Usage: Salads, sandwiches, cooked with vinegar & bacon.
Selection: Good-quality spinach will have broad, thick and crisp dark green leaves. The stems will be unblemished and free of mud.
Avoid: Avoid product with thin, limp leaves that are pale-green or yellow. Also avoid mud-caked product, or bunches with extremely large or blemished stalks.
Seasonal Information
Spinach is available year-round.
Washington spinach is available May through October.
Spinach Nutritional Information
Serving size: 1 1/2 cups shredded (85g)
Calories 40
Total Fat 0g
Sodium 160mg
Total Carbohydrate 10g
Dietary Fiber 5g
Protein 2g
% of U.S. RDA
Vitamin A 70%
Calcium 6%
Vitamin C 25%
Iron 20%
Tips & Trivia
- Make washing spinach easy by adding a small amount of salt to cold water. Swish around, transfer to colander, rinse and drain immediately, pat dry.
- Spinach is thought to have originated in Persia, although our name for it comes from the French, which in turn came from the Arabic and Persian words.
- The spinach plant is related closely to beets and Swiss chard.