| Caloric Content | 23 kcal. |
|---|---|
| Proteins | 3 g. |
| Fats | 0 g. |
| Carbohydrates | 4 g. |
| Boil | 4 min. |
| Fry | 2 min. |
| Stew | 10 min. |
| Bake | 0 min. |
One of the most popular and beneficial herbaceous plants. Spinach contains more protein than beans and peas, and more beta-carotene than carrots. Contains vitamins A and C, which are preserved after heat treatment. Spinach also contains B vitamins, E, H, K, PP, calcium, magnesium, sodium, potassium, phosphorus, iron, etc. Spinach has a neutral taste and mild smell, so it is versatile in cooking. Spinach is consumed fresh, fried, steamed, stewed. Fresh leaves are added to salads, appetizers, sandwiches. Spinach goes well with meat, fish, eggs, cheese, bacon, nuts, strawberries, avocado, arugula, sesame seeds. It is used for making soups, side dishes, pies and pizza filling, purees and juices. Spinach leaves are used for dish decoration. Fresh spinach does not last long.
