Foodfacts.com came across this interesting article from jeannecacciasilva.com that is worth checking out.
Spinach is a native plant of Persia and was introduced to China in the 7th century.
Spinach is a member of the goose-foot family and is closely related to beets and chard.
Spinach is of the highest quality when eaten fresh. It loses nutritional properties every day after picking. Refrigeration can slow the deterioration but even doing that does not prevent half of the major nutrients from being lost by the eighth day after harvest.
There are advantages to both cooking spinach and eating it raw. While cooking spinach reduces Vitamin C and folate levels, it boosts beta-carotein and lutein bioavailability at the same time. Lightly steaming spinach will help preserve nutrients. Best option is to maybe alternate both cooked and raw.
There are many different varieties of spinach, these are some of the main types:
Savoy (Dark green, crinkly and curly leaves. Commonly found in supermarkets.)
Flat/smooth leaf spinach (Most commonly used for canned and processed spinach products.)
Semi-savoy (Hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but is esier to clean.)
Baby spinach leaves are soft and tender in texture and are flat, spade-shaped . Unlike mature spinach varieties that generally require blanching to mellow the bitter taste, baby spinach has a very clean and mild flavor. Unlike other spinach varieties baby spinach is not gritty or sandy and the stems do not need to be removed.
Spinach And Pasta Salad Recipe
9 ounce package linguine
7 ounce package pesto with basil
5 cups shredded fresh spinach leaves
1 cup chopped fresh tomato
1 cup halved thinly sliced red onion
1/4 cup pine nuts toasted
3 tablespoons lemon juice
1/4 teaspoon salt
1.Cook linguine according to package directions then rinse and drain.
2.Combine pasta, spinach, tomato, onion and pine nuts in large bowl.
3.Combine pesto, lemon juice and salt in small bowl then add to pasta and toss well.
4. Serve immediately or refrigerate.
Spinach and Cheese Recipe
3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.
Cook the spinach as directed on its packaging, then drain.
Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.
Spoon into a greased baking dish and Bake at 350°F (175°C) for 50-60 minutes.
Spinach Dip Recipe
1 cup safflower mayonnaise
1 bunch fresh spinach, chopped
1 cup chopped green onion
1 cup plain non-fat yogurt
1 teaspoon fresh lemon juice
2-3 drops Tabasco sauce
ground pepper to taste
1 cup chopped fresh parsley
Put mayonnaise in a blender; add spinach and green onion.
Blend for 2-3 minutes.
Spoon into medium size bowl; fold in the yogurt and remaining ingredients, except parsley.
Just before serving, add parsley.