SPINACH

One of the most popular and versatile vegetables for cooking, spinach lends itself to a variety of uses: as a simple side dish, simply steamed or boiled and dressed with a drizzle of oil and lemon or sautéed in a pan with a clove of garlic. But it is an ingredient that can be found in all courses: as a condiment for pasta and risotto, for delicate creams, as well as an excellent base for rustic pies, flans, omelettes, meatballs and tasty fillings for stuffed pasta, crepes and tortelli.

An excellent source of natural antioxidants and vitamins (K, A, folate and vitamin C), spinach is a valuable source of minerals, especially magnesium, iron, potassium, copper, sodium, calcium and phosphorus.

Low in calories (only 31 calories per 100 g), if compared with other green leafy vegetables, spinach contains about 40% and 70% more phenols than cabbage and lettuce.