Spinach pasta healthy

Interested in trying our FREE 7-day healthy diet plan? What are the 5 top health benefits of spinach? Spinach pasta healthy are good reasons for this, such as the fact that spinach is rich in iron. This mineral plays a central role in the function of red blood cells which help transport oxygen around the body, supports energy production and DNA synthesis.

A reduction in blood pressure helps reduce the risk of heart disease and stroke. Studies suggest, that along-with its vitamin content these compounds may promote cancer-protective properties. Spinach is safe for most people, however there are some individuals who need to exercise caution. Spinach contains a high amount of oxalate, for this reason people with a history of oxalate-containing kidney stones should minimise their consumption.

Those on blood-thinning medication need to consider their vitamin K intake. Typically, the advice, while taking this medication, is that you need to keep your dietary intake approximately the same. Check with your GP before making any significant changes to your diet. If you are concerned or have queries please consult your GP or registered dietitian for guidance. This article was reviewed on 17 February 2021 by Kerry Torrens. Jo Lewin works as a community nutritionist and private consultant.

If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This quick video will show you how to cook wonderful wilted spinach in minutes.

Gently wash 300g spinach leaves in a bowl under a cold, running tap then tip into a colander to drain. Heat a large frying pan over a high heat. Add the spinach, stirring with a wooden spoon, this helps to evaporate any liquid and the high heat will wilt the spinach quickly. Keep stirring until all the spinach has started to wilt, which should only take around 1-2 minutes. It’s important to remove the spinach from the heat as soon as it has started to wilt, otherwise it may go soggy and have a bitter after-taste. Remove the pan from the heat and transfer it to the colander.