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Spinach (vegetable) — Ingredient · Foodgeist
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Spinach vegetable
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates phytic-acid polypodine-b selenium spinacetin-3-o-beta-d-(2''-feruloyl-glucopyranosyl)-(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside neo-chlorogenic-acid spinacetin-3-o-beta-d-(2''-p-coumaroyl-glucopyranosyl)-(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside fiber vit-k-1 spinacetin-3-o-beta-d-glucopyranosyl(1,6)-beta-d-glucopyranoside protein stigmast-7-en-3-beta-ol-beta-d-glucoside Molecular pairings Pairs well with — computed from shared flavor compounds
Spinach, cooked, boiled, drained, with salt
20 shared
Spinach, canned, drained solids
20 shared
Spinach, canned, regular pack, solids and liquids
20 shared
Spinach, cooked, boiled, drained, without salt
20 shared
Spinach, frozen, chopped or leaf, unprepared (Includes foods for USDA's Food Distribution Program)
20 shared
Spinach, cooked, boiled, drained, with salt
20 shared
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content spinasaponins
phosphatidyl-choline
isocelosianin
ash
sulfolipids
phytosterols
3,3',4',5,7-pentahydroxy-6-methoxyflavone
vit-b-6
6-(hydroxymethyl)-lumazine
trimethylhistamine
4',5-dihydroxy-3,3'-dimethoxy-6,7-methylenedioxyflavone
spinacoside-a
kilocalories
spinacoside-b
calsequestrin
glutamic-acid
7-stigmasterol
spinacetin-3-o-beta-d-glucopyranosyl(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Spinach, frozen, unprepared
Based on shared molecular compounds · click to explore
Campylobacter jejuni → survives → radish roots and spinach rhizosphere
temperature: 10 degrees C
“C. jejuni was cultured from radish roots and from the spinach rhizosphere for at least 23 and 28 days, respectively, at 10 degrees C.”
Campylobacter jejuni → persists → spinach rhizosphere
temperature: 16 degrees C
“This enteric pathogen also persisted in the rhizosphere of spinach for prolonged periods of time at 16 degrees C, a temperature at which many cool-season crops are grown.”
What science says compound effect “Extraction, purification, and characterization of chlorophylls from spinach leaves”
chlorophylls → are extracted and purified from → spinach leaves
safety threshold “C. jejuni was cultured from radish roots and from the spinach rhizosphere for at least 23 and 28 days, respectively, at 10 degrees C.”
Campylobacter jejuni → survives → radish roots and spinach rhizosphere
safety threshold “This enteric pathogen also persisted in the rhizosphere of spinach for prolonged periods of time at 16 degrees C, a temperature at which many cool-season crops are grown.”
Campylobacter jejuni → persists → spinach rhizosphere
compound effect “Analysis of oxalic acid in carambola (Averrhoa carambola L.) and spinach by high-performance liquid chromatography”
oxalic acid → is present in → spinach
compound effect “No myosmine was detectable in other vegetables and fruits such as lettuce, spinach, cucumber, onion, banana, tangerines, and grapes.”
myosmine → is not detected in → lettuce, spinach, cucumber, onion, banana, tangerines, and grapes
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