Ingredient Name: Fresh Spinach
Traditional Chinese Name: 菠菜 (bō cài)
What is this?
- A dark green, leafy vegetable that is used in all cuisines around the world
- Spinach can be eaten cooked or raw
- There are variants of the spinach which are available in the wet mart or your local supermarket, but in general they have large leaves and a shorter, stumpier stem (all parts are edible)
- In Chinese cuisine, spinach is more commonly cooked as a vegetable dish versus a soup dish, but on occasions you will find spinach used in stews
- Spinach does leave a grainier taste in your mouth (both in dishes and soups)
How do I prepare it?
- Rinse well in cool water removing all debris
- To keep the spinach fresh and crisp, store in the fridge after rinsing (prior to use)
Where can I buy this?
- Most supermarkets will carry this
What is the cost?
- In Hong Kong, 1 catty costs around $15 HKD
- The cost will vary depending on whether it’s organic, the make of spinach and how in season they are in general at the time of purchase
- Spinach is extremely high in nutritional value and is rich in iron, Calcium C and antioxidants (great for fighting free radicals who increase signs of aging)
- This vegetable is also an excellent source of fibre
- Spinach improves blood glucose levels, lowers the risk of cancer, lowers blood pressure, and improving bone health
- Spinach is known to increase gout, so caution should be taken with those who have gout