Spinach is an extremely popular salad vegetable. Its delicate, crunchy, dark green leaves are one of the favorite ingredients of chefs across the planet. Spinach is a very nutritious food that is low in calories but very high in vitamins. So what to make from spinach? What is its use? Who can it harm?
- What is the use of spinach?
- Who can harm spinach?
- How to cook spinach in a microwave
- How to keep bright green color of spinach leaves?
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What is the use of spinach?
Spinach is an excellent source of antioxidants, folic acid, magnesium and vitamin K, which strengthens bones. One hundred grams of boiled or stewed leaves contain a daily rate of vitamin K. Spinach leaves are high fiber foods and are an excellent source of vitamin C. It contains two times more fiber than any other greens. Like any dark green vegetables, spinach is an excellent source of beta-carotene. It is also a rich source of omega-3 fatty acids. Regular use helps prevent osteoporosis( bone weakness).In addition, it is believed that spinach will protect the body from cardiovascular diseases, colon cancer and prostate cancer.
Who can harm spinach?
Spinach is not recommended for people with certain medical conditions. People who have problems with joints, kidneys, gall bladder should be careful. Spinach contains oxalic acid, which can crystallize in the joints, bile and urinary tract in some people. It is not recommended to use spinach for people with thyroid dysfunction. Many may have an allergic reaction to it.
Studies have shown that its regular use can slow down age-related changes in brain function. Spinach contains carotenoids that protect your eyes from age-related cataracts.
Spinach can be consumed fresh, boiled or stewed. Fresh leaves should be a bright dark green color. Do not eat yellowed or wilted.
Spinach is the perfect complement to any salad. But from it you can cook separate dishes. Usually, it is boiled in salted water or stewed in a pan with a small amount of water before use.
A great way to keep all the vitamins in spinach leaves is to cook them in a pair. Since its leaves are very juicy, contain a lot of water, then when steaming, a little water is poured to the bottom of the double boiler.
The amount of spinach leaves is significantly reduced in the process of cooking
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How to cook spinach in a microwave ovenIn this case, you can not add water. Spinach leaves just put in a cup, leave it in the microwave for 3-5 minutes. Stir them two or three times during this time.
Chopped boiled or steamed spinach leaves are the perfect complement to souffles or omelets. It is often used as a filler for stuffing everything from pasta to chicken breasts.
If you spin the spinach leaves in butter or olive oil, it will give a different taste to the dishes to which they are added.содерж to content ↑
How to keep bright green color of spinach leaves?
Flush it: put the leaves in a colander and put it in a pot of boiling salted water. Repeat this 5-6 times within 1-2 minutes. And then roll the leaves with cold water. Blanched leaves will decrease in volume, but remain bright green.
If you are not going to cook anything from spinach, then dry the leaves with a paper towel, put them in a bag or a plastic container, put them in the refrigerator. The leaves processed in this way will perfectly retain their nutritional properties for 3-5 days.
Spinach leaves can be used in salads. Fresh or boiled, they are perfectly combined with mushrooms, eggs, onions, garlic. Spinach is very tasty with sour cream, mayonnaise, natural yogurt, grated cheese, especially with Parmesan. Dishes with it are often seasoned with grated nutmeg, mint, cumin, ground pepper, pine nuts - this only enriches its taste.
Spinach finely chopped to a pasty state is added to cocktails, juices - this gives them a cheerful bright green color.
It should be very carefully washed, as sand, earth have the ability to linger in the folds or protuberances of the leaves. Even the spinach that you buy in prepackaged supermarkets must at least be rinsed under running water. Do not leave it for a long time in water, as this will lead to the loss of nutrients. Frozen in briquette spinach, of course, do not wash. But after defrosting, squeeze out excess moisture.
Some spinach leaves have rather thick petioles that should be removed before preparing any dish.
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