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Spinach

Department of Defense fact sheet containing nutritional Information for spinach.

Product Description

Good quality spinach should have clean, fresh, crisp leaves with good green coloring. Avoid spinach that appears wilted or long-stemmed.

Peak Growing Season

Spinach is available throughout the year. Its peak season is from June to August.

Uses

Excellent for all-purpose use.

Preparation

Spinach must be washed thoroughly to remove sand. When cooking spinach, use only the amount of water that clings to the spinach after washing.

Storage

Spinach should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Cover spinach packages with crushed ice to help keep them fresh during storage.

Best If Used By

Spinach can be stored in the refrigerator for three to five days.

Nutrition Facts

1/2 cup of raw spinach provides:

Calories 3 kcal
Protein 0.43 g
Carbohydrate 0.54 g
Fat 0.06 g
Saturated Fat 0.009 g
Cholesterol 0 mg
Iron 0.41 mg
Vitamin C 4.2 mg
Vitamin A 70 RAE
Calcium 15 mg
Sodium 12 mg
Dietary Fiber 0.3 g

Sources of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com/] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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