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Plant-based protein and fiber, rich in iron and folate, low in fat, a healthy main dish from Mediterranean and Turkish cuisine.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
11.2g
· 60%
Protein
4.1g
· 22%
Fat
1.5g
· 18%
Fiber
4.2g
Vitamins
Vitamin K
210µg · 175% DV
Vitamin A
320µg · 36% DV
Folate
85µg · 21% DV
Vitamin C
17mg · 19% DV
Minerals
Manganese
1mg · 43% DV
Iron
2mg · 11% DV
Magnesium
45mg · 11% DV
Sodium
260mg · 11% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Add the spinach near the end of cooking rather than simmering it for a long time over high heat. Well-cooked onions and a little tomato can balance any bitterness without needing added sugar.
A lemony salad, yogurt, or a side containing peppers pairs well with it. Vitamin C-rich foods such as lemon and peppers can support absorption of the plant-based iron in spinach.
As a main meal, it is usually more comfortable about 2-3 hours before exercise. After training, pairing it with bulgur, rice, or whole-grain bread can make it a more satisfying recovery meal.
Yes, it can fit well into an evening meal, but chickpeas may cause gas or bloating in some people. If you are sensitive, choose a smaller serving, cook the chickpeas thoroughly, and avoid eating it very late.
They can, because chickpeas contain fermentable carbohydrates that some people digest poorly. Soaking dried chickpeas, changing the soaking water, cooking them until very tender, and using cumin may help, though it may not eliminate symptoms.
Cool it within two hours of cooking and store it in a sealed container; it is generally best eaten within 3-4 days. Reheat only the portion you plan to eat and heat it thoroughly.
Yes. Let it cool completely, divide it into portions, and freeze it in airtight containers. The spinach may become softer after thawing, but the dish still works well as a saucy stew.
It is not harmful to eat them together, but calcium can modestly reduce absorption of plant-based iron. If iron intake is a concern, have yogurt at another meal or add lemon to the stew.
People taking blood-thinning medication should keep their spinach intake consistent and follow their clinician’s advice because spinach is rich in vitamin K. Anyone with a history of kidney stones may also need individual advice because spinach contains oxalates.
Usually, yes. Chickpeas add plant protein and fibre, which can help the meal feel more substantial and satisfying than spinach cooked on its own.
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Nutrition data compiled from USDA FoodData Central and scientific sources.