Spinach, like other dark leafy greens, is unequivocally a nutrient Goliath – packing in more nutrition per unit calorie then any other food. Spinach’s tender green leaves are home to a whopping dose of vitamins A, C, K and folate, in addition to the minerals iron, calcium, and zinc. Spinach is one of the richest sources of the eye-protective compound lutein and also provides alpha-lipoic acid and glutathione. Both are two of the most revered and powerful antioxidants naturally found in the human body. (So yes – you and spinach have something in common!)
Cooking diminishes both the folate and vitamin C levels in spinach, but actually increases the availability of its carotenoid nutrients, beta-carotene and lutein. For this reason, it’s best to include both raw spinach and lightly cooked spinach in your diet regularly.
Here are 2 delicious ways to do so: