More Lettuce & Spinach Varieties
Spinach
Scientific Binomial Name: Spinacia oleracea
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
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Serving Size: 1 ounce, raw (28g)
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| Amount Per Serving |
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Calories 6
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Calories from Fat 1
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% Daily Value* |
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Total Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 22mg |
1% |
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Total Carbohydrate 1g |
0% |
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Dietary Fiber 1g |
2% |
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Sugars 0g |
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Protein 1g |
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Vitamin A 53% |
Vitamin C 13% |
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Calcium 3% |
Iron 4% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Spinach is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Niacin and Zinc, and a great source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Spinach 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.
How to Pick Spinach
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