date:Dec 26, 2018
inach at a supermarket. They subjected the spinach to, for example, frying, steaming, or boiling for up to 90 minutes, and measured the lutein content at different times.
Spinach cooked in a soup or stew is not heated to as high a temperature or for as long as spinach in a lasagne, for example. This is why the researchers compared different heating times. It turned out that the heating time is important when spinach is boiled. The longer it is boiled, the less lutein the spinach retains. The co