On average, how many vitamins and nutrients are lost when spinach is cooked? Is it more than 50% or under?
This may surprise you. Spinach's value is enhanced by cooking. Or rather,
the carotenoid in it, lutein, is locked in a fiber and released by cooking.
This is similar to other carotenoids, lycopene and carotene. We don't know
whether there are any vitamins in spinach. Its principal value is in its
lutein, an anti-oxidant found in the eye. It is helpful in preventing
macular degeneration, which can lead to blindness.
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Copyright Health Bulletin 2010 | This site is 100%
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Edited by William A. Kent, independent researcher, author and lecturer,
who has studied health and nutrition for over 35 years. All information
gathered from the leading medical and scientific journals of the world.
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