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The Nutritive Value of New Zealand Spinach

(From the Foods and Nutrition Department, with the Cooperation of the Department of Vegetable Crops, Iowa State College, Ames.)^*

New Zealand spinach is especially valuable in the diet because of its high salt content. It compares favorably with most green vegetables in iron and calcium.

Cooked without addition of water, it retains most of its minerals.

If greens of milder flavor and brighter color are preferred, it may be boiled in water with little loss of calcium but with much loss of other minerals. However, it still retains enough to compare favorably with raw cabbage or lettuce.

New Zealand spinach is exceedingly rich in vitamin A and is a good source of vitamin B complex.

Manuscript received 3 July 1929.