Product description
Our green leafy vegetables are sourced from local farms in the UAE from September to May. Outside this period, they are grown using hydroponic methods.
Spinach is the leafy green every kitchen should have on hand. Mild, tender and endlessly versatile, it works raw or cooked, in cuisines from Indian to Italian to Middle Eastern. This generous 1kg pack is built for families and batch cooking.
WHAT MAKES IT SPECIAL
Spinach is genuinely nutrient-dense — naturally rich in iron, folate and Vitamins A, C and K, yet very low in calories. It wilts down dramatically when cooked, so a large pack goes into curries, saags, soups and bakes beautifully, while the tender leaves are equally good raw in salads and smoothies.
SOURCING
Fresh leafy spinach delivered across the UAE. [Country of origin to be confirmed and added to the listing. If sold as organic, confirm certification before relying on the claim.]
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 23 kcal | — |
| Carbohydrates | 3.6 g | 1% |
| of which sugars | 0.4 g | — |
| Dietary fibre | 2.2 g | 8% |
| Protein | 2.9 g | 6% |
| Total fat | 0.4 g | 1% |
| Vitamin K | 483 µg | 402% |
| Vitamin A (RAE) | 469 µg | 52% |
| Folate | 194 µg | 49% |
| Iron | 2.7 mg | 15% |
*%DV on a 2,000 kcal adult reference diet. Spinach is naturally rich in Vitamin K, Vitamin A, folate and iron, and also provides Vitamin C and potassium. It naturally contains oxalates.
HOW TO STORE
- Store: refrigerate in the crisper, loosely wrapped with a paper towel to absorb moisture, for up to 3-5 days.
- Keep dry; wash just before use.
- Look for: crisp, deep-green leaves; discard any slimy or yellowing leaves.
- Wilts quickly once cooked - a large pack reduces a lot.
HOW TO USE & SERVE
Spinach is the most versatile leafy green in a UAE kitchen - raw or cooked.
- Indian saag & curries: wilt into palak/saag dishes, dal, and palak paneer with Rootz Organics A2 Paneer.
- Sauteed side: quick-wilt with garlic and olive oil, or butter and a pinch of nutmeg.
- Smoothies: blend a handful raw into green smoothies - the mild flavour disappears.
- Salads: use tender leaves raw with citrus, nuts and cheese.
- Pasta, soups & bakes: fold into pasta, soups, frittata, quiche and spinach-and-cheese bakes.
- Middle Eastern: into fatayer (spinach pastries) and stews.
Tip: cooked spinach reduces a lot, so use generously.
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Sign UpKeep spinach in the refrigerator crisper drawer, loosely wrapped with a paper towel to absorb excess moisture, and use it within three to five days. Store it dry and wash only just before using, as wet leaves spoil and turn slimy faster. Discard any yellowing or slimy leaves before cooking.Keep spinach in the refrigerator crisper drawer, loosely wrapped with a paper towel to absorb excess moisture, and use it within three to five days. Store it dry and wash only just before using, as wet leaves spoil and turn slimy faster. Discard any yellowing or slimy leaves before cooking.
Yes — spinach is excellent both ways. The tender leaves are lovely raw in salads with citrus, nuts and cheese, or blended into green smoothies where the mild flavour disappears. Cooked, it wilts quickly into curries, dals, sauteed sides, pasta, soups and bakes. A 1kg pack is ideal for both fresh and batch cooking.Yes — spinach is excellent both ways. The tender leaves are lovely raw in salads with citrus, nuts and cheese, or blended into green smoothies where the mild flavour disappears. Cooked, it wilts quickly into curries, dals, sauteed sides, pasta, soups and bakes. A 1kg pack is ideal for both fresh and batch cooking.
Spinach is mostly water and wilts down dramatically when cooked — a large volume of raw leaves reduces to a small amount once heated. That is why this generous 1kg pack is perfect for curries, saags and soups, where you need a lot of raw spinach, as well as for families who use greens every day.Spinach is mostly water and wilts down dramatically when cooked — a large volume of raw leaves reduces to a small amount once heated. That is why this generous 1kg pack is perfect for curries, saags and soups, where you need a lot of raw spinach, as well as for families who use greens every day.
Spinach is genuinely nutrient-dense: per 100g it is very rich in Vitamin K and a strong source of Vitamin A, folate and iron, with Vitamin C and potassium too — all at just 23 kcal. It naturally contains oxalates
