Amaranthaceae · plant
Spinach
Spinacia oleracea
Curated from cited sources
A leafy vegetable grown for its leaves. Note: in South Africa, ‘spinach’ in shops often means Swiss chard (Beta vulgaris) — a different species with its own data.
Detailed Nutrition AnalysisEdibility applies to listed parts only
One edible part does not make the whole plant edible. Parts marked unknown or toxic should not be eaten.
Other parts/states: data unavailable.
Energy per 100 g
23 kcal
96 kJ
Leaves, raw
| Water | 91.4 g |
|---|---|
| Protein | 2.86 g |
| Total fat | 0.39 g |
| Carbohydrate | 3.63 g |
| Dietary fiber | 2.2 g |
| Total sugars | 0.42 g |
| Calcium | 99 mg |
|---|---|
| Iron | 2.71 mg |
| Magnesium | 79 mg |
| Phosphorus | 49 mg |
| Potassium | 558 mg |
| Sodium | 79 mg |
| Zinc | 0.53 mg |
| Copper | 0.13 mg |
| Manganese | 0.897 mg |
| Selenium | 1 µg |
| Vitamin C | 28.1 mg |
|---|---|
| Vitamin A (RAE) | 469 µg |
| Vitamin K (phylloquinone) | 482.9 µg |
| Folate (DFE) | 194 µg |
Source: USDA FDC SR Legacy — “Spinach, raw” — values transcribed for this demo build; verify at FoodData Central. %DV is not shown because reference values differ by country. Nutrient values apply only to this part and state — not to other parts or related species.