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Spinach - characteristics

Spinach

 
 

Spinach (Spinacia oleracea), an edible flowering plant in the family of Amaranthaceae is an annual plant (rarely biennial), which grows to a height of up to 30 cm. It may survive over winter in temperate regions. In addition to high nutritional value it is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

Average nutrition facts per 100ml of product
Energy23 kcal - 97 kj
Protein2,86 gr
Total lipid (fat)0,39 gr
Ash1,72 gr
Carbohydrate3,63 gr
Calcium (Ca)99 mg
Iron (Fe)2,71 mg
Magnesium (Mg)79 mg
Phosphorus (P)49 mg
Potassium (K)558 mg
Sodium (Na)79 mg
Vitamin A469 ╬╝g RAE
Vitamin C28 mg
 

Products

Juices (NFC)

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.

 

Purees

Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.

 

Concentrates

Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42┬░ bx, 65┬░ bx to max. 70┬░ bx for carrots. Concentrates are natural-pH products (65┬░ bx and 70┬░ bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.

 
  

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