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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Typically 3 to 5 days. Pre-washed bagged mixes may last slightly longer if kept dry, but check for wilting or sliminess.
Yes, but they will lose their crisp texture. It is best to blanch them first or freeze them raw specifically for use in smoothies or soups.
Look for yellowing, dark slimy spots, or a sour/off smell. If the leaves are soft and wet rather than crisp, they should be discarded.
Submerge them in a bowl of cold water, swish gently to let grit sink, then lift out and dry thoroughly using a salad spinner.
Individual greens like baby spinach, arugula, or butter lettuce can be used depending on the desired flavor profile.
Both have benefits. Raw greens preserve Vitamin C and enzymes, while light cooking can make certain minerals like calcium more bioavailable.
Wilting is usually caused by moisture loss or exposure to ethylene gas from fruits like apples. Keep them sealed and away from such fruits.
Yes, they are a good plant-based source of iron, though pairing them with Vitamin C (like lemon juice) helps improve absorption.
mixed leafy greens is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.2 grams of protein, it's a nutritious addition to many dishes.
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