prejudices first: spinach, we must not eat warmed-up. Secondly, It contains a lot of iron.In the first case, the answer is: Yes and no. For adults the Heat released nitrite is, if the spinach stored in a refrigerator, not a problem. But warmed-over leafy vegetables does not taste anyway.
point two is wrong. 100 years ago, a researcher has attributed to the comma wrong and the spinach ten times the iron value.
How healthy is spinach? the spinach nutritional value per 100g Kalorien23Natrium79 mgKalium 558 mgProtein2.9 gVitamin C28.1 mgKalzium99 mgMagnesium79 mgEisen2.7 mg
In the spinach of any amount of C-vitamins and minerals stuck. The free-range spinach that it is now, has firmer leaves of the young spinach in the spring, but it tastes “spina tiger” and has more bite than the out of the freezer. The relatively annoying Upgrade is worth it. Fresh spinach should be prepared after the purchase, because he gets fast-lobed, yellow leaves. Only with a lot of cold water, wash thoroughly, to the best handful of ways. Not long in the water so that the vitamins remain intact. After that, drain and woody blade games cut off (comes in handy with the kitchen scissors).
How to cook spinach right?
spinach is chefs an ideal kitchen mate for the evening. Ingeniously simple: spinach with olive oil. This includes olive oil in the pan on medium heat, add the leaves to give into it, the lid on the pan, and about five minutes to heat. As a seasoning spinach: garlic (salt), coriander seeds, nutmeg, Curry, Parmesan cheese, pepper, maybe pine nuts or barberry loves. Fried egg and serve!
Lazy stir to make shoo, shoo Pasta with spinach: Raw spinach leaves along with cooked Pasta (Fettuccine) in a hot pan, wait until the leaves are limp, spice, take out food. Degree is not the Super-professional preparation, but for use in the home is enough.
if you prefer to be comme il faut to cook, should, instead of him (ver-)cook the spinach steam, so easily, but especially short, brown. Best not all the leaves do not throw at once in the pan, so that they clump together. The right cooking point even the layperson recognizes. The spinach is frozen, it is blanched first (short of hot water exposed to; but please not to cook porridge). Then sheets of cold discourage, expressions, and off to the freezer.
Just a little “bissigere” free country spinach is also suitable for rustic salads with bacon würfeli, Parmesan cheese or roasted onions and a strong vinegar. Or you submit it with Parmesan cheese and/or anchovies on a Pizza. A little longer, 30 minutes, takes a Quiche.
And what’s more: The famous cream-“Blubb” makes spinach thick, but also has a nutritional permission. Just autumn-spinach contains oxalic acid, which turns off the the bones important calcium. The “Blubb” binds the oxalic acid, the body can excrete them.
you must have asparagus
asparagus know there are all year round in the offer They taste Best but now that they are fresh from Switzerland. It is pre to take care of, white VIEWS-Gourmet-expert Michael Merz
is So healthy onion
There is hardly a savoury dish of traditional cuisine without onions. Yellow – and brown-skinned, but also in white or red variants, they are available throughout the year. Onions are one of the world’s one of the most popular vegetables and help you lose weight. For us it is the reason to consider the tuber a bit more.
to create the five servings of fruits and vegetables per day!
Both the Swiss society for nutrition and the cancer League emphasise: Five servings of vegetables or fruits a day have to be good for health. We will tell you. how to reach To.
