Spinach: Cooked or raw? Whats best?

[email hidden] wrote:
|| Is it true that a lot of vegetables are better
|| nutritionally if cooked rather than raw?

I can't imagine why.

||
|| If yes.... is that the case with spinach?
||
|| I don't mind spinach when it raw and used as a
|| salad..... but not real found of cooked canned spinach.

They eat it they way you like it.

||
|| But it cooked canned spinach actually better due to the
|| cooking process?

I doubt that.

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

If yes.... is that the case with spinach?

Usually, vegetables lose a lot of nutrients when cooked.

Quoted message said:

I don't mind spinach when it raw and used as a
salad..... but not real fond of cooked canned spinach.

Yes, spinach is nice raw, in salads. But you can also gentley saute it in
olive oil, just so it shrinks up a bit. Lots of butter on the top when you
serve it. You'll never go back to the canned or frozen stuff.

Carol
--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

http://www.rwood.com/Articles/Vegetables_Most_Digestible_when_Cooked.htm

Carol <[email hidden]> quoth:

Quoted message said:

Quoted message said:

I don't mind spinach when it raw and used as a
salad..... but not real fond of cooked canned spinach.

Quoted message said:

Yes, spinach is nice raw, in salads. But you can also gentley saute it in
olive oil, just so it shrinks up a bit. Lots of butter on the top when you
serve it. You'll never go back to the canned or frozen stuff.

I prefer a similar method -- I stirfry it quickly in a little peanut oil,
sprinkle a little salt on it. Wonderful!

Priscilla

In article <[email hidden]>, [email hidden]

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

If yes.... is that the case with spinach?

I don't mind spinach when it raw and used as a
salad..... but not real found of cooked canned spinach.

But it cooked canned spinach actually better due to the
cooking process?

Well, spinach is much denser when cooked, so the concentration of nutrients
would be higher by volume. I like to sautee fresh baby spinach in butter
and salt, then turn the heat down to low and add a dab or two of cream
cheese or some parmesan cheese, and stir until it's melted.

--
Michelle Levin
http://www.mindspring.com/~lunachick

I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

"Carol" <[email hidden]> wrote in message

Quoted message said:

Usually, vegetables lose a lot of nutrients when cooked.

You're right, Carol...the only exception I've heard to this is with
tomatoes. Cooking tomatoes boosts the nutritional value. Makes the
cancer-fighting lycopene easier to absorb by the body.

http://www.yenra.com/tomatoes/

S t a c i said:

"Carol" <[email hidden]> wrote in message

Quoted message said:

Usually, vegetables lose a lot of nutrients when cooked.

You're right, Carol...the only exception I've heard to this is with
tomatoes. Cooking tomatoes boosts the nutritional value. Makes the
cancer-fighting lycopene easier to absorb by the body.

http://www.yenra.com/tomatoes/

Thanks for the info! I wasn't aware of this anomaly.

Carol
--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

I tend to think they are better for you raw and
that is how I prefer to eat mine.

Quoted message said:

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

If yes.... is that the case with spinach?

Usually, vegetables lose a lot of nutrients when cooked.

Steam your vegetables whenever possible. Less nutrients are lost that way.

Quoted message said:

Quoted message said:

I don't mind spinach when it raw and used as a
salad..... but not real fond of cooked canned spinach.

Yes, spinach is nice raw, in salads. But you can also gentley saute it in
olive oil, just so it shrinks up a bit. Lots of butter on the top when

you

Quoted message said:

serve it. You'll never go back to the canned or frozen stuff.

Carol

I sautéed some yesterday and stirred in some "Carb Solutions" Alfredo sauce.
It was pretty good!

Pat in TX

Quoted message said:

But you can also gentley saute it in
olive oil, just so it shrinks up a bit. Lots of butter on the top when you
serve it. You'll never go back to the canned or frozen stuff.

This is a good idea I hadn't thought of!!

Im not much of a cook tho... so what exactly is
"saute"?

Just how much "cooking" is that?

And is that done in a skillet?

Quoted message said:

Quoted message said:

But you can also gentley saute it in
olive oil, just so it shrinks up a bit. Lots of butter on the top when you
serve it. You'll never go back to the canned or frozen stuff.

This is a good idea I hadn't thought of!!

Im not much of a cook tho... so what exactly is
"saute"?

Cook in the fat of your choice, using a low temperature and stirring the
whole time (at least that's my version). <G>

Quoted message said:

Just how much "cooking" is that?

Just a couple minutes. You want the spinach heated through and just barely
wilted. It's amazing how small a pile of spinach you get when you start
out with a mountain of it.

Quoted message said:

And is that done in a skillet?

Yup. And I just thought of something that would make the spinach even more
flavorful. Saute it in bacon grease! I've gotta try that!

Carol
--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

Is it true that a lot of vegetables are better
nutritionally if cooked rather than raw?

This is the case with almost all of them. Only one I know of that
actually INCREASES nutritional value when cooked is carrots (at least
that's what I've heard, but I have nothing to back up this
claim...and, carrots are too carby anyway for most LCers).

Quoted message said:

If yes.... is that the case with spinach?

Don't know.

Quoted message said:

I don't mind spinach when it raw and used as a
salad..... but not real found of cooked canned spinach.

Why use canned? Sauté your raw spinach with some garlic and olive oil,
and add some crumbled cooked bacon if you want. I only cook mine until
it starts to get limp but it's still bright green. Yummy.

Quoted message said:

But it cooked canned spinach actually better due to the
cooking process?

I'm not following the canned spinach thing. Is caned spinach better
for you than fresh or even frozen?

Lee

:.................... I like to sautee fresh baby spinach in butter
: and salt, then turn the heat down to low and add a dab or two of
cream
: cheese or some parmesan cheese, and stir until it's melted.
:
: --
: Michelle Levin
: http://www.mindspring.com/~lunachick
:

sounds great luna......................

Quoted message said:

I'm not following the canned spinach thing. Is caned spinach better
for you than fresh or even frozen?

No.... not necessarily

I just never thought abt sauteing spinach on my own.
<sheepish grin>

Quoted message said:

Yes, spinach is nice raw, in salads. But you can also gentley saute it in
olive oil,

Ok I went out and bought some olive oil from walmart

But it says "light" olive oil

Is that OK for sauteing spinach in or should i take it back and get
the "extra virgin" olive oil?

What is the diff between the two?

Quoted message said:

Quoted message said:

Yes, spinach is nice raw, in salads. But you can also gentley saute it in
olive oil,

Ok I went out and bought some olive oil from walmart

But it says "light" olive oil

Is that OK for sauteing spinach in or should i take it back and get
the "extra virgin" olive oil?

What is the diff between the two?

"Extra virgin" olive oil, the cold-pressed result of the first
pressing of the olives, is considered the finest and fruitiest of the
olive oils and is therefore also the most expensive. Extra virgin
olive oil can range from a crystalline champagne color to
greenish-golden to bright green. In general, the deeper the color, the
more intense the olive flavor.

After extra virgin, olive oils are classified in order of ascending
acidity. "Virgin" olive oil is also a first-press oil, with a slightly
higher level of acidity of between 1 and 3 percent. "Fino" olive oil
is a blend of extra virgin and virgin oils (fino is Italian for
"fine"😉. Products labeled simply "olive oil" (once called "pure" olive
oil) contain a combination of refined olive oil and virgin or extra
virgin oil.

The new "light olive oil" is lighter in both color and fragrance, and
has little of the classic olive-oil flavor. It's this rather
nondescript flavor that makes "light" olive oil perfect for baking and
cooking where regular olive oil's obvious essence might be
undesirable. The filtration process for this light-style oil also
gives it a higher smoke point than regular olive oil. Light olive oils
can therefore be used for high-heat frying, whereas regular olive oil
is better suited for low- to medium-heat cooking, as well as for many
uncooked foods such as salad dressings and marinades.

The International Olive Oil Institute recommends using pure olive oil
for frying, since the flavor of extra virgin olive oil tends to break
down at frying temperatures, making the added expense a waste.

..:. Craig

Quoted message said:

. Light olive oils
can therefore be used for high-heat frying,

Wow! Thanks so much for that info!

Sounds like I chose the right thing huh? I want to try sauteing
fresh spinach so the light olive oil with it higher smoke point sounds
ideal for a non-savvy cook like me. Huh?

Quoted message said:

Quoted message said:

. Light olive oils
can therefore be used for high-heat frying,

Wow! Thanks so much for that info!

Sounds like I chose the right thing huh? I want to try sauteing
fresh spinach so the light olive oil with it higher smoke point sounds
ideal for a non-savvy cook like me. Huh?

Yup. Medium-high heat, not the highest. Rinse the spinach
thoroughly, spin or pat try. Heat the pan, then add the oil, and when
it's hot, toss in some chopped garlic, then add the spinach, and toss
it in the oil until the spinach wilts. Add some salt, pepper (freshly
cracked if possible), and a pinch of nutmeg, and you've just made
yourself a big slice of heaven.

..:. Craig

Quoted message said:

Yup. Medium-high heat, not the highest. Rinse the spinach
thoroughly, spin or pat try. Heat the pan, then add the oil, and when
it's hot, toss in some chopped garlic, then add the spinach, and toss
it in the oil until the spinach wilts. Add some salt, pepper (freshly
cracked if possible), and a pinch of nutmeg, and you've just made
yourself a big slice of heaven.

Thanks Craig..... that's exactly the step by step instructions I need!