Spinach is a powerhouse of nutrients. But unlike most of the veggies that are best eaten raw, you’re better off cooking this leafy green. Cooking spinach actually enhances its health value. Here’s how:
- Heat breaks down its cell walls and releases its antioxidant content and beta-carotene, which guard against heart disease and lung cancer.
- Sure, spinach is a great source of iron, but when cooked, it has 0.86mg more iron per 100g serving, than the raw version. Iron plays a major role in the formation of red blood cells necessary to transport oxygen in the body.
- In addition, heated spinach provides more magnesium, calcium and manganese. While calcium and magnesium give you stronger bones, manganese helps in processing cholesterol.
- With cooked spinach, you can get more of the vitamins A, B6, K and riboflavin. Vitamin A is necessary for growth of body tissues, including skin and hair, vitamin K prevents bone fractures, vitamin B6 helps the body in metabolizing fats and proteins, and riboflavin is significant for the production of energy.
Cooking will also get rid of the bacteria that might persist on raw leaves. Having said that, boiling spinach can leach off all its nutrients into the water. To make the most of the green, steam it or stir-fry it. For dinner tonight, prepare this Spinach Hummus Flatbread Pizza, or Spinach and Tomato Pasta.
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