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
| Calories :22 | Calories from Fat : |
|---|
| Total Fat | 0.3 |
| Cholesterol | 0% |
| Sodium | 21% |
| Total Carbohydrate | 3.9% |
| Dietary Fiber | 2.8% |
| Sugars | 0% |
| Protein | 2.2% |
| Vitamin A | 9900% |
| Vitamin C | 130% |
| Calcium | 210 % |
| Iron | 1.5% |
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.