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FAQ
The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Read our guide on the health benefits of spinach.
It's rich in vitamins A, C, and K, and minerals like iron, potassium, and folate. So, when choosing baby spinach for your salads, you're not just getting a green that's tender, tasty, and convenient, but also one that's nutritionally comparable to its mature counterpart.
Heaps of ways to use baby spinach leaves
- 1Spinach cob loaf. ...
- 2Wilted spinach with white wine and garlic. ...
- 3Tuna, bean and baby spinach salad.
- 4Spinach gnocchi.
- 5Tortellini with bacon, tomato, chilli and baby spinach. ...
- 6Sauteed broccoli, zucchini and baby spinach. ...
- 7Roasted sweet potato, feta, baby spinach and walnuts.
Consider baby spinach: Another option for your salad is using baby spinach, which requires minimal cutting. Baby spinach leaves are smaller in size and have a delicate texture. Simply rinse them, remove any stems, and they're ready to be tossed into your salad!
Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures. What Do You Really Get When You Buy Organic?
Simple Arugula and Spinach Salad - Elise
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
