Can somebody tell me the protein levels in spinach and silverbeet please.
Phill.


<MOD NOTE>

100 grams of raw spinach has approximately 2.2 grams of protein. I don't know
what "silverbeets" are. Sounds exotic. You can find out the nutrient values for most foods on this web site ==>

http://www.jtcwd.com/vegie/nutrition/facts.html

The US Dept of Agriculture also has a free software program that can be downloaded and installed and which contains the entire USDA database allowing one to search from one's PC.
HTH

gil

In article >,
says...

> "Silverbeet" is another name for Swiss chard (the name is
> used in Oz, I believe).

Thanks, another vegetable name I didn't know.

> In case you don't have it there, it's botanically a beet
> that has been bred to have lots of (delicious!) leaves and
> small roots, unlike regular beets.

It's great, especially the red chard - nice dark green leaves with
lovely red ribs, and a bit more tooth than spinach, with a slightly
"greener" taste. It also stands up to stir-frying a lot better than
spinach, because of it's more substantial texture.

> Also, knowing that you moderators are English: if you're
> not aware of it, beet greens (the beet's leaves) are also a
> very lovely, lovely green: just steam lightly until they
> wilt, sprinkle with lemon juice, and enjoy. Again, the
> taste is similar to spinach.

Chard and beet greens are also great done with Indian spices and lime
juice. Heat some oil in a wok or other wide frying pan, put in some
cumin, tumeric, paprika or cayenne, and some garlic (or asafetida for
purists). Have the greens cut into strips, at the ready, and at the
moment that the oil is very hot and the spices fragrant, dump the whole
lot of greens into the pan, squeeze a lime over them, and stir furiously
until just wilted. Serve with lime wedges, and hot sauce for the
adventurous. The taste of spinach would disappear under the onslaught
of spices, but they bring out the flavor of more assertive greens like
beet greens and chard. A very nice counterpoint to rice and dahl.

Katherine

On Fri, 27 Feb 2004 20:52:19 GMT, took a very
strange rock and inscribed these words:

>Also, knowing that you moderators are English: if you're
>not aware of it, beet greens (the beet's leaves) are also a
>very lovely, lovely green: just steam lightly until they
>wilt, sprinkle with lemon juice, and enjoy. Again, the
>taste is similar to spinach.

They're also delicious chopped and eaten raw; I have used mine in pita
sandwiches with falafel. I always have more greens than beets after
making borscht soup. The fresh greens can be rinsed dry, chopped, and
then put into a bowl with a tight-fitting lid to keep a few days to
use as needed.


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Therese Shellabarger / The Roving Reporter - Civis Mundi
/ http://tlshell.cnc.net/