Don’t Toss Spinach Roots—They’re Nutritious and Tasty
Creatrip Team
a month ago
When trimming spinach, many people cut away the red-tinted roots, but nutritionists say those roots are rich in manganese and other nutrients and also develop a subtle sweetness and crisp texture when cooked. Spinach is already high in iron, calcium, vitamin C and beta-carotene; removing the roots discards a concentrated source of minerals. The roots work well in seasoned greens (namul), stir-fries, soups and doenjang-guk (soybean paste soup) and should be kept if properly cleaned—make a cross cut at the base and wash under running water to remove trapped dirt.
