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From:	Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:	Re: spinach
Date:	June 11, 2008 at 11:22 am PST

In Reply to: spinach posted by laura dl. on June 11, 2008 at 10:28 am:

There are many factors that effect nutrient content when cooking including medium, time, temperature, so there is no one answer.

Cooking also effects different nutrients differently where some may be come less available and some may become more available and some aren't effected.

Here is the analysis of cooked spinach

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2

It got a nutrient density rating of 5, and nutrient balance score of 93 and a protein qquality score of 120.

here is the analysis of raw spinach

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2626/2

It got a nutrient density rating of 5, and nutrient balance score of 91 and a protein qquality score of 119.

As you can see, there is little difference.

If the spinach is conservatively cooked, (i.e., lightly steamed), I think you are splitting hairs.

Enjoy!

In Health
jeff

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