Unfortunately, yes, this is true… and it is due to the fact that spinach contains high amounts of nitrates. Therefore, when we reheat cooked spinach, such nitrates are transformed into nitrites and then into nitrosamines which are considered hazardous and harmful to health and may promote the development of certain diseases, including cancer. Therefore, and in order to avoid such transformation and to maximize the benefits derived from this vegetable, spinach must be consumed as quickly as possible after cooking and should never be reheated.
On the other hand, spinach is one of the vegetables that’s the highest in antioxidant content. In addition to being low in calories, spinach has a high content of vitamins A, C and E and brings us also a significant amount of fibers. Moreover, it is a good source of folic acid. However, and in order to preserve all such excellent health benefits that characterize spinach, it is essential that we respect the fundamental rule cited above.