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Also known as: cooked spinach, palak, blanched spinach, frozen spinach (boiled), drained spinach
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once boiled and drained, it should be consumed within 3 to 5 days when stored in an airtight container.
Yes, for most recipes like quiches, dips, or pasta fillings, you must squeeze the spinach dry to prevent the dish from becoming watery.
Yes, frozen spinach is often flash-frozen at peak ripeness, preserving most of its vitamins and minerals, sometimes even more than fresh spinach that has traveled long distances.
Cooked kale, Swiss chard, or beet greens are the best substitutes for boiled spinach.
Look for bags where the contents feel loose; if it's one solid block, it may have thawed and refrozen.
Cooking causes spinach to wilt and lose volume significantly. One cup of cooked spinach contains much more leaf matter than one cup of raw leaves.
Yes, boiled and cooled frozen spinach is excellent for smoothies as it blends more easily than raw fibrous stems.
Naturally, spinach has some sodium (about 70mg per 100g), but as long as no salt was added during the boiling process, it is considered a low-sodium food.
boiled unsalted frozen spinach is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 3 grams of protein, it's a nutritious addition to many dishes.
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