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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: spinach

    Pronounced: SPIHN-ihch

    spinach

    A dark green leaf vegetable with slightly bitter taste is a rich source of vitamin A, C and iron. Depending on the variety the leaves can be flat or curly (called savoy). Dishes which end in "a la Florentine" have spinach as a key ingredient.

    plural: spinach

    Ingredient

    Season: available year-round

    How to select: Available year round, but peak local season is May to August. Select bunches with crisp, dark leaves. Avoid limp bunches and yellowing leaves. Thin stems are also preferable over thick stems which indicates the spinach has been overgrown. Spinach may also be purchased canned or frozen.

    How to store: In a plastic bag in the refrigerator for 3 days.

    How to prepare: Often gritty, spinach must be thoroughly rinsed, but only do so right before cooking. boil, puree, saute

    Matches well with: anchovies, bacon, butter, cardamoom, carrots, cheese, chiles, chives, cream, cumin, curry, eggs, fish, garlic, ginger, ham, hollandaise sauce, horseradish, leeks, lemon, lemongrass, mint, mushrooms, mustard, nutmeg, nuts, olive oil, olives, onions, oranges, pepper, raisins, sour cream, soy, sugar, tarragon, tomatoes, vinegar, yogurt

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    Nutrition Facts

    Calculated for 1 bunch
    Amount Per Serving %DV
    Calories 78
    Calories from Fat 11 (15%)
    Total Fat 1.3g 2%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 268mg 11%
    Potassium 1897mg 54%
    Total Carbohydrate 12.3g 4%
    Dietary Fiber 7.5g 29%
    Sugars 7.5g
    Protein 9.7g 19%

    How is this calculated?

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