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Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.
When cooked, the volume of spinach is decreased by three quarters.
Local Vegetables are not certified organic but are subject to local random tests for pesticides only. We depend on the integrity of the farmers. Local vegetable prices range from $1.50 - $2.40, depending on weight and brand.
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