Tag: Heating spinach

The myth that reheating spinach turns it toxic is a long-standing food safety rumor, but modern refrigeration has largely eliminated the risk. Many people have heard whispers that cooked spinach shouldn't be reheated because the nitrates it contains could become harmful. This article debunks the old warnings and provides current, science-backed guidance on whether it is bad to heat spinach, and how to do so safely to preserve its health benefits.

A cup of cooked spinach provides significantly more iron than a cup of raw spinach by volume, containing about 6.4 mg versus less than 1 mg. This is largely due to the reduction of water content during the cooking process, which concentrates the nutrients into a smaller serving size.