איז שפּינאַט טאַקסיק נאָך ריהעאַטינג?

Dishes with spinach can be warmed up and eaten a second time without hesitation. It is important that you avoid long warming times and that you let it cool down quickly and then store it covered in the fridge or freezer. The green leafy vegetables store a lot of nitrates, which is gradually broken down by bacteria into nitrite, which is problematic for health, and then further converted into nitrosamines in the body. With appropriate cooling, the conversion process is slowed down and less nitrite is produced.

Tolerable daily intake levels of nitrate, which have been classified as harmless to health, apply to adults. Even if these are exceeded for a short time, this does not pose a health risk. Children, on the other hand, should only eat freshly cooked spinach dishes. However, if you don’t wait too long before reheating the vegetables, you don’t need to worry. The same applies if warmed spinach dishes are rarely on the menu. Other types of vegetables such as beetroot, kohlrabi, and chard store even more nitrate than spinach, but can be eaten warmed up just as safely.

You can get fresh spinach from German production from spring to autumn. In the winter months until spring, the range is usually supplemented by Italian goods. Young spinach leaves are also becoming increasingly popular and are increasingly being eaten fresh in salads.