Spinach Flour. 100g pack.

Spinach flour is a product obtained by grinding the dried leaves of fresh (uncooked) spinach. It possesses all the nutritional characteristics of the original food, except for vitamin C, which, being sensitive to oxidation, gradually decreases in preserved products. Regarding calories, spinach flour contains approximately nine times more, as it contains approximately nine times less water. Energy is provided primarily by proteins, which are however insignificant as they are scarce and have a low biological value; carbohydrates (glucose) follow, and finally lipids (unsaturated). Spinach flour is a food whose main function is to provide: mineral salts (especially iron), vitamins (folic acid), and fiber. Compared to fresh spinach, as mentioned, the flour contains NO water and boasts smaller amounts of ascorbic acid (vitamin C). However, like fresh spinach, spinach flour is not free of antinutritional agents. In particular, it appears to contain significant amounts of oxalic acid and oxalates; these compounds, which tend to reduce the absorption of certain mineral salts (e.g., calcium), may also promote the formation of kidney stones in predisposed individuals. Spinach flour is used in cooking, especially in creams and soups, as a colorant for pasta (e.g., to make green tagliatelle), and to structure certain fillings (obviously, after rehydration).