Nutrition Facts
Serving Size: 100g
Calories143
Total Fat0.9g
Saturated Fat0.0g
Total Carbs4.8g
Fiber3.7g
Sugars0.5g
Protein4.0g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
6.7
Inflammation
10.0
Hormonal
7.1
Gut Health
10.0
Skin Health
5.0
Brain Health
10.0
Bone Health
10.0
Sleep
7.5
Exercise
6.4
Longevity
7.2
Detox
7.7
Immunity
10.0
Pral
6.9
Satiety
0.0
Nutrient Density
5.2
Bioavailability
6.2
Electrolyte
7.4
Methylation
🧬 How Spinach, chopped or leaf, cooked, boiled, drained Affects Your Health
Testosterone 4% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 20% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 8% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 10% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
vitamin e + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Anemia
iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 11% DV
11% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 20% DV
20% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 143.0 kJ | — |
| Protein | 4.0 g | 8% DV |
| Total Fat | 0.9 g | 1% DV |
| Carbohydrate | 4.8 g | 2% DV |
| Fiber | 3.7 g | 13% DV |
| Sugar | 0.5 g | 1% DV |
| Sodium | 97.0 mg | 4% DV |
| Calcium | 153.0 mg | 12% DV |
| Iron | 2.0 mg | 11% DV |
| Magnesium | 82.0 mg | 20% DV |
| Phosphorus | 50.0 mg | 4% DV |
| Potassium | 302.0 mg | 6% DV |
| Zinc | 0.5 mg | 4% DV |
| Vitamin C | 2.2 mg | 2% DV |
| Vitamin B6 | 0.1 mg | 8% DV |
| Folate | 121.0 µg | 30% DV |
| Vitamin A | 603.0 µg | 67% DV |
| Vitamin E | 3.5 mg | 24% DV |
| Selenium | 5.5 µg | 10% DV |
Compare Spinach, chopped or leaf, cooked, boiled, drained With...
Acorn stew (Apache)
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399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality 🫀 Gut Health
Frequently Asked Questions
How does Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt support gut health?
Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt contains 3.7g of fiber per 100g (13% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt affect hormones?
Yes — Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt is rich in magnesium (20% DV), which Reduces SHBG → more free T. Lowers cortisol by suppressing ACTH. Required for vitamin D activation (which also supports T).. magnesium supports Testosterone and Cortisol production. fiber supports Estrogen and Insulin production. selenium supports T3 (active thyroid) and Testosterone production.
Is Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt good for blood pressure?
Yes. Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt provides 302mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 3.1.
Does Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).