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Very low calorie, high in vitamins and minerals, fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
23
KCAL / 100G
Carbs
3.6g
· 49%
Protein
2.9g
· 39%
Fat
0.4g
· 12%
Fiber
2.2g
Vitamins
Vitamin K
482.9µg · 402% DV
Vitamin A
469µg · 52% DV
Folate
194µg · 49% DV
Vitamin C
28.1mg · 31% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
79mg · 19% DV
Iron
3mg · 17% DV
Potassium ⭐
558mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.07g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Both can fit a healthy diet: raw spinach keeps a fresh texture, while light cooking can make some compounds easier to use. A mix of raw and cooked spinach is a practical approach.
That flavor can come from spinach’s natural compounds and from age or storage. Washing well, avoiding overcooking, and pairing it with lemon, yogurt, or olive oil can soften the taste.
Because spinach is light on its own, it pairs well with protein-rich foods such as eggs, yogurt, legumes, tofu, or fish. Adding a source of fat like olive oil, nuts, or seeds can also round out the meal.
Before training, a very large serving may feel bulky for some people because it contains fiber. It often works better after exercise as part of a meal that also includes protein and carbohydrates.
Yes, spinach is not inherently a heavy food and can be eaten in the evening. If you have a sensitive stomach, keep portions moderate and avoid very rich toppings close to bedtime.
Fresh spinach lasts longer when kept dry and unwashed until use. Once dressed or cooked, it should be refrigerated promptly and eaten within a short time for best quality and safety.
Yes, spinach freezes well, especially if briefly blanched first. After thawing, the texture becomes softer, so it is best used in soups, sautés, sauces, or cooked dishes rather than crisp salads.
Spinach usually has a softer texture and milder flavor, while kale is chewier and more robust. Spinach suits quick salads and fast cooking, whereas kale often holds up better in hearty dishes.
Most people can eat spinach regularly, but those with a history of kidney stones or specific medical advice to limit certain leafy greens should ask a healthcare professional about portion size. People taking blood-thinning medication should also keep their intake of leafy greens consistent rather than making sudden large changes.
Reheating spinach is not automatically harmful; safe handling matters more than reheating itself. Cool leftovers promptly, refrigerate them, and do not leave cooked spinach at room temperature for long periods.
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.