Spinach

Spinach is a vegetable. It grows in the earth.

Correction or clarification: Not every edible item grown in the earth is a vegetable. Here's a short list of popular edibles grown in the earth that are NOT vegetables: Corn, tomatoes, peanuts, and all fruits and berries.

I've seen 1 bunch of spinach listed as 10 oz.

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.

One spinach leaf is about 10 grams.

You can freeze spinach dip, which lasts along time. but if you defrost it you have to let it sit on your counter (don't put in microwave!) after it's defrosted totally then you must stir it so the dip isn't separated.

Yes but think about the differences in texture and taste. By using cream cheese you would also want to cut it with something sour for flavor and thin for texture. Nonfat plan yogurt works perfectly. Plus if you use low fat cream cheese you will be cutting calories too.

That is 0.66 cups

how much is 400 grams of cabbage

Spinach (uncooked) contains a lot of moisture and is loosely packed with leaves. Once cooked, the moisture escapes and sinks into the leaves, making them softer and wilted a bit. It will also become more compacted as the leaves wilt down to one another, reducing the total quantity.

Yes, you should be able to get away with substituting spinach for arugula, and have it work out okay. However, it does have a bit of a different taste, and may depend on what you are planning to make.

Top baby spinach with fresh shredded carrot, radish, beets, and sliced red onion and oranges. You can also top with chopped walnuts, slivered almonds, sliced strawberries, or grapes. Dress with a fat-free raspberry balsamic vinaigrette.

For lunch, you can follow this with a lentil soup and some crusty bread.

That is approximately 1.5 cups.

What are you talking about? Of course I do not know.

You should be able to as long as you use enough water both while using the disposal and after to make sure it all goes down the drain. While zucchini skin is tough, it doesn't have fibers or strands that could bind up on the cutting knives in the disposal.

There are about 70 Calories in 1/2 a cup of sautéed spinach.

In the range of 50-60 calories. Spinach is excellent for a low calorie side dish. Cooking it will cause spinach to lose many of it's nutrients though.

Each 100 grams of raw spinach has just 2% protien. And that is very low grade protein at best. On it's own, all it is good for is converting to sugar and burning as body energy. Protein to build tissue and maintain the body can be derived from vegetable combinations. However, the food most abundant in high grade protein is venison; 34 grams per 100 gram serving.

Tofu should have form and be mostly odorless. If there is a strange smell, the tofu is crumbling or curdled, it is not safe to eat.

There are about 160 calories in 1 cup of sauteed spinach.

Calcium - Although abundant in spinach, the calcium story is one of the few "negatives" for this dark green leafy vegetable. The calcium within spinach is not well absorbed by the human body. Spinach contains an "antinutrient" called oxalate that binds to calcium and prevents its absorption in the human body. The ratio of calcium to oxalate found in spinach prevents the absorption of around 95% of the calcium within the spinach, allowing only around 5% to be absorbed and be useful as a nutrient. (Oxalates are common in many vegetable products, though play a much worse role in some. Soy, for example, is so heavy in oxalate content that it not only prevents calcium absorption from the soy itself, it seeks out calcium in the human cellular structure, binds to it and depletes the body of existing calcium reserves. This can result in many calcium deficiency diseases and the lumps of coagulated, oxalate-bound calcium are a common cause of kidney stones. Why ever Soy is considered a "health food" is hard to fathom, short of commercial interests.) Copper - Spinach is a moderate source of this essential trace mineral. Copper is a co-factor with enzymes involved with skin and hair colour and condition. It plays a role in brain nerve function, blood formation, bone strength and resistance to disease. Iron - Spinach is one of the best plant sources of this essential trace mineral. Iron is a major component of red blood cells and serves to transport oxygen to cells and for muscle development. Iron is also essential for developing resistance to infection. Magnesium - Spinach is a moderate source of this essential nutrient mineral. Magnesium assists various B group vitamins in their function. It is essential for energy production and cell replication, maintenance and repair, is a co-factor for many hormones and is essential for nerve impulse transmission. It is also one of the bone compound minerals. Manganese - Spinach is a moderate plant source of manganese and a superior source than animal or fish derived food. Manganese helps to maintain a healthy nervous system and a deficiency is well noted in numerous mental illnesses. Human enzymes require manganese for proper function, as does the thyroid and female sex hormones. Manganese is one of the range of minerals necessary for strong and healthy bones and assists vitamins B, C & E fulfill their functions. It stimulates glycogen storage, synthesises structural body cell proteins and the manufacture of RNA & DNA. Phosphorus - Spinach is a moderate plant source of this essential mineral. It is an important structural component of bones and teeth, is necessary for the metabolism of sugars for energy, it activates the B group vitamins, aids calcium absorption and is a cofactor for numerous enzymes, and it's alkaline nature reduces blood acidity levels. Potassium - Spinach is a moderate source of dietary potassium - a very major mineral in the human body. Our daily requirements of potassium are roughly equal to our requirement for calcium. Potassium helps maintain water balance within the body, preserves the acid-alkalie balance within the body, assists nerve impulse transmission (in conjunction with sodium), stablises the internal structure of human cells, plays an important function in heart and other muscle composition and strength. Selenium - Selenium is one of the most important and at the same time most deficient trace minerals in the modern human diet. Soil quality is the major factor. Given the right soils, Spinach provides some, albeit small levels, of selenium. Selenium acts as an antioxidant and anti-inflammatory agent. assists in preventing cancers, promotes male sex hormone production, preserves normal liver function, works synergistically with iodine to boost thyroid function, maintains healthy eyes, hair and skin Sodium - Sodium is readily found in every food product and even moreso in processed foods. The health issue we face is one of excessive sodium, rather than a lack of it as is the case with many other minerals. The real health story in relation to Spinach is that it is low in sodium - a desirable trait given the excessive intakes in modern diets. Zinc - Spinach is a moderate plant source of essential dietary zinc. Zinc works synergistically with calcium for the mineralization of bone. It is essential for male sperm production and the metabolic processes of numerous glands. Zinc boosts immune response, regulates insulin activity and optimises liver function including the release of Vitamin A for use throughout the body.

I didn't know that they were, but if you need a mechanism maybe the heat "digests" normally indigestible carrot matter. There are certain chemical bonds that humans cannot "digest" (break apart), and maybe the heat breaks those bonds.

Fresh (meaning raw) vegetables are, generally, preferred over cooked or canned vegetables, in regards to nutrition. The cooking process itself (boiling, steaming, frying, baking, etc.) tends to remove some of the nutrients from the food. The canning process requires that food be heated, along with their containers, to a level high enough to sterilize them before being sealed. That heating converts some of the more delicate nutrients to other compounds. The most obvious example, for spinach, is Vitamin K. Vitamin K is an essential nutrient used by the body in coagulating the blood. It helps to prevent bruising and bleeding. In a cup of raw spinach there is about 145 mcg (micrograms) of Vitamin K. That's 181% of the RDA (recommended daily allowance). In cooked/canned spinach that number drops to less than 2%. See what I mean? For more information I recommend looking up spinach on the NutritionData.com website, listed in the links below.