spinach

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Spinach is a versatile leafy green used in a variety of dishes, from fresh salads to warm, comforting soups. Packed with iron, vitamins, and antioxidants, it’s as nutritious as it is delicious!

A bunch of fresh spinach leaves on a wooden surface, their deep green color and crinkled texture catching the light.
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A leafy green vegetable packed with nutrients and culinary versatility, spinach has been a staple in global cuisines for centuries. Known for its mild, slightly earthy flavor, it can be enjoyed raw in salads, sautéed as a side dish, or incorporated into soups, pastas, and baked dishes.

Spinach is available in three main varieties:

  • Savoy spinach. Dark green leaves with a crinkly texture, often used fresh in salads.
  • Flat-leaf spinach. Smooth leaves that are easier to clean, commonly used in cooking and processing.
  • Baby spinach. Young, tender leaves that are milder in flavor and ideal for salads or quick cooking.

Rich in iron, vitamins A, C, and K, and antioxidants, spinach is known for its health benefits, though cooking it can reduce oxalate levels, making the nutrients more bioavailable.

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