Spinach Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Spinacia oleracea
Salads, sandwiches, braised as a side for other dishes.
Good-quality spinach will have broad, thick and crisp dark green leaves. The stems will be unblemished and free of mud.
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.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
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,
Amount per serving
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.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
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.
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