Spinach · Ingredient encyclopedia
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Ingredient encyclopedia

Spinach

Thought to originate in Persia, spinach spread through Asian and European kitchens.

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Palak Paneer
From our recipe: Palak Paneer

US season & availability

Cool-weather crop: often spring and fall in the US; greenhouse supplies extend the season.

How to choose

Choose crisp leaves without slime; ready-to-eat bags may already be washed.

How to store

Refrigerate, protected from excess moisture, at 40°F (4°C) or below. Wash loose leaves near use, not before long storage.

Prep with confidence

Wash loose leaves thoroughly and drain; a large raw volume wilts down quickly.

Nutrition reference · per 100 g

Food form in this reference: Raw edible portion

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Protein
2.86 g
Sodium
79 mg
Fiber
2.2 g
Fat
0.39 g
Carbohydrate
3.63 g
Energy
23 kcal
More reported vitamins & minerals
Calcium
99 mg
Potassium
558 mg
Iron
2.71 mg
Vitamin C
28.1 mg
Vitamin A (RAE)
469 µg RAE

USDA reference food (original record): Spinach, raw
USDA FoodData Central · SR Legacy · FDC ID 168462 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (22)

Put a table together

A plant-based harvest table

Chickpeas and lentils add plant protein; rice and squash make it filling. Lemon and pear balance tahini. Contains sesame and walnuts: check recipe allergens.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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