Tag: Sauteing spinach

Raw spinach contains a compound called oxalic acid, which can bind to minerals like calcium and iron, making them less available for absorption. This is a critical point when considering the question, 'Does sauteing spinach destroy nutrients?' because heating the vegetable is proven to reduce its oxalate content, improving the body's ability to absorb these key minerals.

While some studies indicate that cooking can alter a vegetable's nutritional profile, particularly affecting water-soluble vitamins, the question of whether spinach loses nutrients when you sauté it is more complex. The truth is that while some nutrients are diminished, other vital minerals become more bioavailable to your body.