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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 2-3 days in the refrigerator. It is more succulent than regular spinach but wilts quickly if not kept cool.
Yes, but it should be blanched first. Squeeze out excess water after blanching, then freeze in airtight bags for up to 6 months.
Look for small, crisp, bright green leaves. Avoid any that are yellowing, slimy, or have thick, woody stems.
Regular spinach, Malabar spinach, or Swiss chard are the best alternatives in most recipes.
Submerge the leaves in a bowl of cold water and swish them around to remove sand or grit, then pat dry or use a salad spinner.
While it can be eaten raw in small amounts, it is high in oxalates. Blanching or cooking is recommended for those sensitive to oxalates.
It has a mild, slightly salty flavor similar to regular spinach but with a thicker, more succulent leaf texture.
It is native to New Zealand and Australia and was one of the first native vegetables from that region to be used by European explorers.
Compared to other leafy greens, it is naturally higher in sodium (about 130mg per 100g) because it often grows in coastal environments.
raw New Zealand spinach is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 1.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, they are from different botanical families, though they are used similarly in cooking and have comparable nutritional profiles.