Which heat-sensitive nutrients are best preserved when spinach is consumed raw, such as in salads or smoothies?
Answer
Vitamin C and Folate
The nutritional profile of spinach changes based on preparation method because certain vitamins are susceptible to degradation when exposed to heat. Vitamin C, a known antioxidant, and Folate (Vitamin B9), vital for DNA creation, are among the nutrients that are best retained when spinach is eaten raw. Conversely, cooking concentrates minerals and fat-soluble vitamins like Vitamin K by reducing the vegetable's high water content by weight, but the initial raw state maximizes the intake of these specific heat-sensitive compounds.
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