Spinach is one of the leafy vegetables and belongs to the amaranth family. It is differentiated according to its sowing season; spring spinach, summer spinach, autumn spinach and winter spinach.

Spring and summer spinach has tender leaves which can be eaten raw in a salad.  Autumn and winter spinach are more suitable to blanching first.  The best ways are to blanch spinach for just two minutes and steam within five minutes, because cooking any longer destroys its valuable contents. Spinach is one of the most popular frozen food products today.  It is taken directly from the field, processed and frozen, so that the majority of its vitamins are maintained. Spinach contains not nearly as much iron as imagined, and this is long due to a mistake.  The chemist who analysed vegetables for the first time, misplaced a decimal point!  Nevertheless, thanks to its well-balanced nutrient ratio, spinach is a good supplier of vitamins and minerals.

Season: From March to December

Nutritional Value: Spinach – Swiss food composition database


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Spinach contains considerable amounts of potassium, folic acid, vitamin C and beta-carotene. Residues should therefore be cooled quickly after heating and stored only for a short time.

1 portion a day corresponds to:

120 grams of spinach