Cooked Spinach
Cooked spinach is a wholesome vegetable rich in folate, iron, vitamin K, vitamin A, and magnesium. Cooking reduces soluble oxalate content by ~30–80%.
What it is
Spinach (Spinacia oleracea) leaves that have been heated/cooked (boiled, sautéed, steamed).
Vegetable ingredient; cooking concentrates some nutrients and reduces soluble oxalate content.
Why it's flagged
- oxalates (concern only for kidney-stone-prone individuals)
What regulators actually say
"USDA research on commercial spinach cultivars found oxalate concentrations ranging from 647.2 to 1,286.9 milligrams per 100 grams; spinach contains higher concentrations of oxalate than most crops, but is also considered healthful because it is rich in a number of key nutrients."
"USDA FoodData Central provides nutrient composition for cooked spinach."
Regulatory status
United States — FDA
Permitted as vegetable ingredient
European Union — EFSA
Permitted as vegetable ingredient
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