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Rich in vitamins A and K and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
66
KCAL / 100G
Carbs
4.1g
· 24%
Protein
3.2g
· 18%
Fat
4.5g
· 58%
Fiber
2.5g
Vitamins
Vitamin K
480µg · 400% DV
Vitamin A
470µg · 52% DV
Folate
145µg · 36% DV
Vitamin E
2.7mg · 18% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
88mg · 21% DV
Iron
3mg · 17% DV
Potassium ⭐
510mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.64g
MONOUNSATURATED
2.92g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Light sautéing shrinks the leaves, making it easier to eat a larger portion, and it can improve the availability of some nutrients. Very long cooking, however, can reduce heat-sensitive vitamins.
Spinach naturally contains a lot of water, and overcrowding the pan traps steam instead of letting moisture evaporate. Use high heat, a wide pan, and cook it briefly for a better texture.
That flavor can become more noticeable when spinach is overcooked. A squeeze of lemon, a little garlic, or serving it with yogurt can balance the taste.
Spinach does provide iron, but some naturally occurring compounds in it can limit how much your body absorbs. Pairing it with a source of vitamin C can help improve absorption.
It works well with eggs, yogurt, beans, mushrooms, and grilled fish or chicken. These pairings can make the meal more filling and more balanced.
On its own, it is a light option that can fit easily into the day. After training, it is usually more useful as part of a meal with protein and a carbohydrate source.
Yes, it is generally light enough for an evening meal. If it is cooked with a lot of oil, garlic, or spice, though, it may bother sensitive stomachs.
Cooked spinach is best stored in a sealed container and eaten within 1–2 days. Reheat it only once for best quality and food safety.
Yes, but the texture becomes softer after thawing. It is usually best used later in soups, omelets, savory pastries, or mixed dishes.
People with a history of kidney stones or those advised to limit oxalates may need to watch portion size. People taking blood thinners should also avoid making sudden large changes in their intake of leafy greens.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.