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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled unsalted spinach is highly nutritious and low in calories. It is an excellent source of Vitamin K for bone health, Vitamin A for vision, and provides essential minerals like iron and folate for red blood cell production.
A 100g serving of boiled unsalted spinach contains approximately 23 calories and 2.97g of protein. It is a nutrient-dense food that provides a good amount of plant-based protein for very few calories.
Boiling spinach reduces oxalate levels, which are compounds that can inhibit the absorption of calcium and iron. By cooking the spinach, these minerals become more bioavailable, meaning your body can absorb them more effectively than from raw leaves.
Yes, boiled spinach is very keto-friendly. It contains only 3.75g of carbohydrates per 100g, making it an ideal low-carb vegetable for those following a ketogenic or low-glycemic diet.
Yes, boiled unsalted spinach is naturally vegan and gluten-free. It is a pure plant-based ingredient that contains no animal products or gluten, making it safe for most dietary restrictions.
Boiled spinach can be stored in an airtight container in the refrigerator for 3 to 5 days. To maintain the best quality, ensure you drain excess liquid before storing.
Yes, boiled spinach freezes very well. After boiling, squeeze out as much water as possible and store it in freezer-safe bags or containers; it will remain good for up to 10-12 months.
boiled unsalted spinach is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.97 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While some water-soluble vitamins like Vitamin C may decrease during boiling, other nutrients like Vitamin A, Vitamin K, and certain antioxidants become more concentrated. To preserve the most nutrients, boil for only 1-2 minutes.
Boiled spinach is a helpful dietary addition for managing iron levels because it contains non-heme iron and folate. Cooking it helps lower oxalates, which improves the body's ability to absorb the iron present in the leaves.
Boiled spinach has a mild, earthy, and slightly mineral-like flavor. Because it is unsalted, it acts as a neutral base that easily absorbs the flavors of other ingredients like garlic, lemon, or olive oil.