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Fruits

Mustard, Collards & Other Greens

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.