Leafy green vegetables like spinach have a delicate texture and provide more nutrients than most other food, especially when used fresh, steamed, or quickly boiled. Ideal for quiche and tarts, salads, soup, pasta, and steamed or creamed as a side dish. Spinach has high nutritional value (iron, calcium etc) and is extremely rich in antioxidants.
Baby spinach leaves are often used in salad mixes and sold with other salad greens. Baby spinach has juicy ruffled leaves with a mild spinach flavour.
Related product: Spinach
Spinach is a true culinary jack-of-all-trades. It can complement other leafy vegetables or be eaten on its own in a salad. Toss a handful in soup, top a sandwich, sauté and add it to pasta. Spinach punches up flavour, colour and nutrition anywhere.
Spinach was made famous this century by Popeye the Sailor, who ate spinach to make his muscles bulge. However, spinach has been around for a lot longer than that. It originated in Asia and was introduced to Europe by Arab traders during the 13th century. When cooked and chopped, the taste is often confused with silver beet. However, spinach has a milder flavour. Spinach and silver beet can be used in the same recipes, although spinach has become the preferred option, with consumption rising in New Zealand.
Nutrition and health benefits
Spinach fully deserves its reputation as a health-enhancing vegetable, being rich in both core nutrients and phytonutrients. The major nutrients in spinach are pro-Vitamin A (in the form of â-carotene), Vitamins C, K and folate and the minerals, calcium, iron and potassium. Spinach also provides fibre and has the additional advantage of being low in calories. The phytonutrients of most importance are the carotenoids, â-carotene, lutein and zeaxanthin and phenolic compounds.
How to use Spinach
Rinse and remove any woody bits, can be used whole, chopped or torn. Ideal for quiche and tarts, salads, soup, pasta, and steamed or creamed as a side dish.
Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.
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