How to cook spinach properly to preserve all the vitamins: a note for housewives
Spinach is repeatedly included in the lists of the most useful products in the world, so any housewife understands that the product is worth adding to the diet.
First of all, the leafy vegetable is known for its high iron content, which is extremely unusual for a plant-based product.
Spinach is also a source of vitamins A, B, beta-carotene, K, E, C. The leafy vegetable contains potassium, calcium, magnesium and phosphorus.
The product has only one drawback: if it is not cooked properly, the nutrients are either not absorbed or are destroyed.
How to cook spinach properly to preserve its valuable properties?
When consumed fresh
If you like to make salads with spinach, then you should use a simple but high-quality dressing for this. To do this, combine high-quality unrefined olive oil with lemon juice.
This is considered the best way to ensure that all the nutrients contained in the leafy vegetable are absorbed.
When cooking
It is important to remember that heat treatment practically deprives it of its useful properties. Therefore, it should be minimal.
It is also important to remember that it is not recommended to cut the leafy vegetable. This negatively affects the absorption of vitamin C.
