Essay On Spinach

828 Words 4 Pages
Spinach was originated in the Middle East, most likely in Persia or Iran. Currently, Texas and California are the known major producers. There are three core selections of spinach: savoy (curly, dark green leaves), flat/smooth-leaved (typically used for processed foods such as canned, frozen, soups, and baby foods), and semi-savoy (not as curly as the savoy). Spinach is known to be available all year long; the farmers at the Indian Springs Farmers Marketing said that they like to grown their spinach in cold weather for about 65-70 days. The selection of spinach is based on choosing dark green leaves with a sign of yellowing, wilting, or bruising. Spinach should be stored in plastic bags in the refrigerator for about 3-7 days. It is a healthy …show more content…
Surprisingly all eight of the judges revealed that the appearance and the texture was just, but began to show differences with the flavor. Out of all the judges, six of them wrote that the flavor of the pasta was a little salty but could not distinguish the difference in the spinach being substituted for kale.

Discussion:
The difference in kale and spinach would be the nutritional values they provide in food; kale is considered a finer source of copper, calcium, manganese, and vitamin A, K, C, and B6. Spinach is richer in folate, iron, and fibre. They are both very healthy foods with nutritional similarities, but the texture of kale seems to be a little tougher than spinach. As a substitute, these foods are definitely interchangeable because during the experiment, the judges could not differentiate which was the control recipe and which was the experiment recipe.

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