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Spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron. Many green vegetables contain less than 1 mg of iron for an equivalent serving. Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.
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Food Knowledge