Cooking spinach can increase the bioavailability of which two specific nutrients?
Answer
Vitamin A and calcium
The nutritional outcome of preparing spinach changes depending on the method used. Raw spinach is favored for its mild taste and high content of heat-sensitive components. However, when spinach is cooked, the chemical structure changes in a way that enhances the body's ability to absorb certain components. Specifically, cooking spinach has been shown to increase the bioavailability of fat-soluble Vitamin A (from beta-carotene) and also increases the availability of calcium. This trade-off requires balancing the retention of heat-sensitive elements like Vitamin C and folate against the increased absorption of Vitamin A and calcium.
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