Spinach Powder from Eat Wholefoods is a premium quality, slow dried spinach vegetable powder so it is a great source of dense nutrition being full of vitamins, minerals and fibre. Because it works well in many dishes and drinks, like smoothies it is also easy to take on a daily bases. Eat Wholefoods quality spinach powder is really convenient and affordable way to increase your intake of iron, calcium and vitamin A and C.
Why is Spinach Powder so good
- It’s easy.
Almost no prep work is required. No washing, or chopping… You can just add the powder straight to a cooked dish or drink. Done!
- It lasts longer.
Even though it contains no preservatives, Eat Wholefoods Spinach Powder still stays at full potency for years in the cupboard. It’s there when you need it.
- It tastes, looks and smells like spinach.
We don’t add any colours, flavours or other additives. It’s just real spinach, just dried and powdered… that’s all.
History and origin
Dehydration has been used widely since ancient times for the purpose of preserving vegetables. Indeed, the earliest known practice was in 12,000 B.C. by inhabitants of the Middle East and Asia regions. (read more) Our suppliers continually test our spinach powder for quality and purity. In addition our suppliers slow dried the spinach leaves at low temperatures to preserve more of their nutrients. Also, because it takes a massive twelve kilos of spinach leaves to make every kilo of spinach powder it is loaded with nutrients.
What it contains
If you add a single teaspoon of this powder to your meals three times a day you will completely cover your body’s need for vitamin A and go a long way to cover your need for vitamin C. 70% of your daily body’s vitamin A requirement, 25% of your vitamin C, 8% of your iron and 6% of your body’s daily calcium requirement is provided by just a teaspoon serving of spinach powder. So what is there not to like?!
How to use it
It is best to use spinach powder in smoothies or stirred into soups and stews. If you are adding it to a hot dish, wait till the end of cooking and let the dish cool a little so there is less chance the complex nutrients in the powder are damaged by the heat.