Spinach is rich in potassium, iron, riboflavin, vitamin A, and vitamin C.

When eaten raw, the nutrients are retained, however when cooked, spinach releases some of the nutrients into the liquid produced.

By boiling the spinach greens, the nutrients are released into the water.

However, when sautéed or steamed, the juices can be used in the cooked spinach so the nutrients can be retained.