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
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
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 |
