Spinach can be eaten raw in cold or warm salads or cooked and used as a side dish, in soups or pasta sauces. It is popular in egg dishes such as soufflés, omelettes or quiches.
It is a good source of folate, vitamin K, vitamin A (in the form of beta-carotene), a source of iron, magnesium, and contains a dietary significant amount of potassium. It is also low in energy (kilojoules).