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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A comforting Assamese lentil soup made with red lentils and tender spinach leaves. This simple, soupy dal is tempered with panch phoron and garlic, offering a light yet flavorful dish that's a staple in Assamese homes. Perfect with steamed rice.
Crispy, deep-fried fritters made with fresh spinach leaves and a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly easy to make and perfect for a rainy day, served hot with mint chutney.
A wholesome and comforting lentil curry made with tender spinach leaves. This nutritious North Indian dish combines protein-rich dal with iron-packed palak for a simple, flavorful meal.
Fresh spinach typically lasts 5 to 7 days when kept dry in a sealed bag or container in the refrigerator.
Yes, but it is best to blanch them for 2 minutes first, then shock in ice water and squeeze out excess moisture before freezing.
Look for leaves that are crisp and dark green. Avoid leaves that are yellow, wilted, or have a slimy texture.
Kale, Swiss chard, or beet greens are excellent substitutes in most cooked dishes.
Spinach has a very high water content (over 90%). When heated, the cell walls break down and the water evaporates, causing it to lose volume.
Both have benefits. Raw spinach preserves Vitamin C, while cooking helps the body absorb more Vitamin A, E, and iron.
Submerge leaves in a large bowl of cold water, swish them around to let grit sink to the bottom, then lift the leaves out and repeat if necessary.
Yes, spinach is high in oxalates, which can interfere with calcium absorption and may contribute to kidney stones in susceptible individuals.
Spinach Leaves 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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