Also known as:
Spinach belongs to the same family as Swiss chard and beets. It shares a similar taste profile with these two other vegetables, having the bitterness of beet greens and the slightly salty flavour of Swiss chard. There are three different types of spinach: Savoy has crisp, creased curly leaves that have a springy texture, Smooth-leaf has flat, unwrinkled, spade-shaped leaves while Baby spinach is great for use in salads due to its taste and delicate texture.
Commonly used in:
Almost everything, curries, snacks, bread, pasta, soups, noodles etc.
Among other things, spinach is an excellent source of vitamin K, vitamin A, manganese, foliate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It also contains dietary fibre, copper, protein, phosphorous, zinc and vitamin E. Nearly a dozen different flavonoid compounds are found in spinach which function as anti-inflammatory and anti-cancer agents.