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Iron and protein source, high in fiber, vitamin-rich
In season: Spring · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spinach boiled with meat (200 g) has 130 calories. That works out to 65 calories per 100 g. It contains 6.4 g of carbs, 12.4 g of protein, 5.4 g of fat and 4.2 g of fiber. Its 380 µg of Vitamin K covers 317% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
130
KCAL / 200G
Carbs
6.4g
· 2% DV
Protein
12.4g
· 25% DV
Fat
5.4g
· 7% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 40% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 6.4 g | 2% |
| Fiber | 4.2 g | 15% |
| Protein | 12.4 g | 25% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 130 kcal |
| 100 g | 100 g | 65 kcal |
| 1 serving (small) | 150 g | 98 kcal |
| 1 cup (medium) | 180 g | 117 kcal |
| 1 piece (large) | 220 g | 143 kcal |
| 1 serving (large) | 300 g | 195 kcal |
| 1 bottle (large) | 350 g | 228 kcal |
| 2 serving (double) | 400 g | 260 kcal |
Calculated from 65 calories per 100 g.
Brown or simmer the meat first until it is nearly tender, then add onion and washed spinach. The leaves quickly wilt and release liquid, so start with only enough water to cook the meat and adjust the seasoning near the end.
Beef chuck or lamb shoulder works well because slow cooking makes these cuts tender and flavorful. Cut the meat into small, even pieces and cook it before adding spinach, which needs far less time than the meat.
Yes, frozen spinach works in spinach boiled with meat. Thaw and drain it first, then stir it in once the meat is tender; frozen leaves release extra water, so add little or no additional liquid until you see how the dish cooks.
Spinach boiled with meat can turn watery because spinach releases a lot of liquid as it wilts, especially if it was wet after washing or frozen. Drain the leaves well and avoid adding much water; simmer uncovered briefly if the finished dish is too thin.
Yes, you can reheat spinach boiled with meat if it was promptly refrigerated after cooking. Reheat only the portion you plan to eat, until it is steaming throughout, and avoid eating food that has been left at room temperature for an extended period.
Yes, spinach boiled with meat can be frozen in airtight, meal-sized containers once it has cooled. Thaw it in the refrigerator and reheat it thoroughly. The spinach may become softer after freezing, but the dish remains suitable for a cooked meal.
Serve spinach boiled with meat with rice, bulgur, or crusty bread to make a complete meal. A fresh salad or a spoonful of yogurt is also a common pairing; choose sides that suit the seasoning and richness of the meat.
Yes, cook the meat first, since it usually needs much longer than spinach to become tender. Add the spinach near the end; cooking it from the start can make the leaves overly soft and dull in color.
Use fresh spinach, wash it thoroughly, and avoid cooking it for longer than needed after it wilts. A well-browned onion and properly tender meat add savory flavor, while a little lemon at serving can brighten the finished dish.
It is better to reheat only what you will eat rather than repeatedly warming the whole pot of spinach boiled with meat. Cool leftovers promptly, refrigerate them in a covered container, and heat each serving thoroughly before eating.
Vitamins
Vitamin K
380µg · 317% DV
Vitamin A
640µg · 71% DV
B12
1µg · 42% DV
Folate
140µg · 35% DV
Minerals
Manganese
1mg · 43% DV
Copper
0.26mg · 29% DV
Potassium ⭐
840mg · 25% DV
Iron
4.2mg · 23% DV
Sodium
360mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 130 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Spinach boiled with meat is a home-style dish of spinach cooked until tender with pieces of meat. The meat and greens flavour the cooking liquid, and recipes may include onion and a little oil. It is a simple, hearty way to bring vegetables and meat together.
In Turkey, it is usually served hot as a main meal, often with rice or a side of yoghurt. The spinach turns soft and the meat becomes tender, making the dish easy to eat with a spoon. It provides protein and fibre, along with vitamins from the spinach; a 100 g portion has 6.2 g of protein. For a lighter version, choose lean meat and keep the added oil modest.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
2g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.