Description
Spinach is related to silverbeet and beetroot, with vivid green leaves and slightly crinkled on fine stems. It's flavour and texture is more delicate than that of silverbeet. Nutrition- 1/2 cup cooked spinach is a serve, and is a good source of vitamin C, folate, fibre andvitamin A. Also contains vitamin B2, B6 and is low in sodium and is a source of potassium, magnesium and iron. Popeye's secret weapon is indeed one of the most nutritious vegetables we can eat, though interestingly, not for the iron it contains. The irony is that, while it also provides an abundance of iron, this is of little use as it's bound by oxalic acid so it is not well absorbed. Uses- Spinach is used in salads (raw)steamed, stir-fries(a last minute addition) and in soups. Trim leaves from the stalks and wash leaves well in cold salted water to kill any little bugs that may be clinging to the foliage. Slice leaves and add to stir-fries or steam and use as a side vegetable or in pies and quiches. Do not boil spinach as it is too easy to overcook these delicate leaves and so cause nutrient and flavour losses. Spinach chopped and cooked or pureed makes an excellent vegetable bed under poached fish or accompanying eggs. It can be added to soups or mixed with fetta and filo pastry. Raw leaves are often added to mixed leaf salads, or in a salad with balsamic vinegar, olive oil, bocconcini (baby mozzarella cheese) and sliced tomato.
