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Leaves of Spinacia oleracea, introduced into Sicily by invading Saracens in the early 9th century. A 90‐g portion is a rich source of vitamin A (as carotene), folate, and vitamin C; provides 5.4 g of dietary fibre; and supplies 25 kcal (100 kJ). The content of oxalic acid renders much of the iron and calcium that are presently unavailable.

Subjects: Cookery, Food, and Drink.

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