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Properties and benefits: spinach

Season: spinach

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Cook with spinach

Spinach

Spinach is a herbaceous plant from the Chenopodioideae family, which is only grown for its leaves, eaten both raw and cooked. This vegetable is green in colour and its leaves are oval-shaped and with a coarse appearance. There are currently two varieties of spinach: curled-leaf spinach and flat-leaf spinach, with flat-leaf spinach being the most widely sold and consumed.

Properties and benefits: spinach

Some benefits you didn't know about taking spinach

Spinach’s value lies in its high vitamin and mineral content. Specifically, spinach provides a large quantity of folates, vitamin C and vitamin A and, in lower quantities, vitamin E, B6 and riboflavin.

In terms of minerals, this vegetable is a source of potassium, magnesium and iron; the latter is “non-haem iron”, which is harder to absorb than the iron found in other foods, such as meat, for example.

Spinach is also a source of fibre, which favours intestinal transit.

Nutritional composition: Calories: 31 kcal, Fats: 0.3 g, Proteins: 2.6 g, Fibre: 6.3 g, Water: 89.6 g, Calcium: 90 mg, Iron: 4 mg, Magnesium: 54 mg, Phosphorus: 55 mg, Potassium: 423 mg, Vitamin A: 542 mg, Vitamin C: 30 mg, Vitamin E: 2 mg

Nutritional values

31.0

Kcal

31.0

Kj

0.0 gr

Fat

0.0 gr

CHO

2.6 gr

Protein

0.0 gr

Salt

Season: spinach

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We make it easy for you

Cook with spinach

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