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When it comes to canned vs. frozen vegetables, which is healthier? We asked Dr. Felicia Stoler , DCN, a registered dietitian, nutritionist and exercise physiologist, for the scoop. (Spoiler: The ...
Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat (table). In a 100-gram (3 + 1 ⁄ 2-ounce) reference serving providing 97 kilojoules (23 kilocalories) of food energy, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled.
Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese. Frozen fruits are produced using a very similar approach.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. [1] [6] [7] Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. [3] [7] [8] [9] Spinach soup is typically served hot, but can also be served as a cold soup.
The United States is the world’s second-largest producer of spinach, with 3% of world output, following China (PRC), which accounts for 85% of output.. California (73% of 2004–2006 U.S. output), Arizona (12%), and New Jersey (3%) are the top producing states, with 12 other states reporting production of at least 100 acres (2002 census).