At the Home Grown Farm we grow the tyee variety.
Spinach is a healthy source of fiber and contains many nutrients, including vitamin K, calcium, magnesium, folate, vitamin C, iron, manganese, potassium, tryptophan and other vitamins and minerals. Cooked spinach might retain many of these nutrients, but it’s often soggy, which can be unappetizing. Raw spinach, on the other hand, can be a crisp and refreshing part of a healthy diet.
Cooked vs. Raw Spinach
Cooking spinach might lower its nutrient content, depending on what heating method you use. For example, cooking spinach on a stove might decrease its folate content by 77 percent, according to a Cornell University study cited by a 2006 article in “The New York Times.” The same study found that microwaving spinach hardly affected its nutrient content because the cooking time was shorter and used less heat. Generally, boiling vegetables in water can leach nutrients and decrease their health benefits, so eating your spinach raw is an effective way to ensure you get the maximum amount of nutrients.