Spinach

Spinach

Even though spinach hasn’t got the same amazing effect on us than on Popeye, it still is exceptionally good for us.

Spinach is overflowing with nutrients, minerals and antioxidants such as iron, calcium and lutein. Responsible for its green colour is the chlorophyll, which gives the cells of our body a boost of oxygen. Spinach is also a very good source of fibre and for sure a valuable addition to a healthy balanced diet and among the world’s healthiest vegetables.

It is said that Spinach can help protect yourself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems and even cancers.
The season for spinach runs from March through May and from September through October and is best when it is fresh.
Especially now in spring when you get fresh baby spinach, you should enjoy it with your favourite salads or make a salad of baby spinach alone.

Other types of spinach are Savoy with crisp, creased curly leaves that have a springy texture and smooth-leaf with flat, unwrinkled, spade shaped leaves and semi-savoy which is not as crinkled in appearance.

If you buy fresh spinach, you should make sure that the leaves are vibrant and deep green with no signs of yellowing. They should look fresh and tender.

You can store it in the fridge for up to 5 days. Place it in a plastic storage bag but don’t wash it before using it as the exposure to water encourages spoilage.

By boiling it you can reduce the concentration of oxalic acid and bring out a sweeter taste. And because of the acid content you shouldn’t use the boiling water for stock or to drink it.
To minimize the reduction of nutrients and flavour you shouldn’t boil the spinach for more than 1 minute.

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