http://www.nrjournal.com/article/S0271-5317(08)00140-1/abstract
spinach
The difference in potassium content between cooked and raw spinach is that cooked spinach has a higher potassium content than raw spinach. Cooking spinach can increase the availability of potassium in the vegetable.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
It is not safe to eat cooked spinach that has been left unrefrigerated for 12 hours. Bacteria can grow rapidly in perishable foods when they are kept in the "danger zone" (between 40°F and 140°F) for more than two hours. Consuming such food can lead to foodborne illnesses. It's best to discard it to avoid any health risks.
No, spinach is a long day plant. It requires more than 12-14 hours of daylight to grow and thrive.
Don't wash spinach before storing, as the exposure to water encourages spoilage. Place spinach in a sealed container, squeezing out as much of the air as possible. Place it in refrigerator where it will keep fresh for up to 5 days.
Spinach is considered to be slightly acidic in its natural state. However, the overall effect it has on the body can be more alkaline due to its mineral content.
No.
Not more than 150 calories...
Because oil has more fat in it
NO! Fresh cherries contain more vitamin c than cooked cherries because heating destroys vitamins.
No, it's not true that spinach takes more energy to digest than it contains. While spinach is low in calories, it provides nutritional benefits, including vitamins, minerals, and fiber. The thermic effect of food, which is the energy required for digestion, is relatively low compared to its nutritional value, meaning you still gain energy and nutrients from consuming spinach.