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Nutritional value of spinach in pesto

chowhormones Jun 24, 2013 05:30 AM

For lunch today I made a pesto from spinach, pine nuts, garlic and EVOO. I love spinach and I love that it's nutritious at the same time, but does making it into a pesto (I didn't cook it) diminish the nutritional value of it?

  1. ipsedixit Jun 24, 2013 09:09 PM

    Not necessarily diminish, but some things when eaten together can boost the nutritional value of one of the items - for example broccoli eaten with mustard somehow makes the broccoli different nutritionally speaking then when eaten sans mustard.

    That same type of interaction may occur with spinach and whatever nut you're using in the pesto.

    Just a thought and guess, however.

    3 Replies
    1. re: ipsedixit
      c oliver Jun 25, 2013 02:57 AM

      I'm not doubting you but wonder if you could give a citation for that please? I don't particularly care for broccoli but might like it a lot better with mustard AND if it get a boost from the mustard. TIA.

      1. re: c oliver
        ipsedixit Jun 25, 2013 04:09 AM

        http://lifehacker.com/5919157/eat-bro...

        1. re: ipsedixit
          chowhormones Jun 25, 2013 05:16 AM

          Thanks for that. I found that beneficial! :)

    2. hotoynoodle Jun 24, 2013 07:24 AM

      it's still raw spinach, yes? why would chopping affect anything in its nutritional profile?

      1 Reply
      1. re: hotoynoodle
        chowhormones Jun 24, 2013 10:01 AM

        Yes still raw

      2. h
        Hobbert Jun 24, 2013 05:32 AM

        Why would chopping something up change the nutritional value. It, er, gets chopped up before it hits your stomach anyway.

        6 Replies
        1. re: Hobbert
          c oliver Jun 24, 2013 06:29 AM

          Yep. I'd also comment that the amount of spinach in a serving of spinach 'pesto' probably wouldn't be enough to do much good. But no harm either.

          1. re: c oliver
            h
            Hobbert Jun 24, 2013 07:26 AM

            Yup, that too.

            1. re: c oliver
              chowhormones Jun 24, 2013 10:00 AM

              Good to know. Why wouldn't it be a good enough quantity? I could similarly use the same amount of spinach to sauté with some garlic and serve as a side dish.

              1. re: chowhormones
                c oliver Jun 24, 2013 10:14 AM

                I've never considered anything like this. But if I took a bunch of spinach and cooked it, it would serve a couple of people. But, I imagine, if I took the same amount and made pesto from it, it would serve a lot more people. But I could be totally wrong about that.

                1. re: c oliver
                  c
                  cresyd Jun 25, 2013 03:14 AM

                  I think that when discussing nutritional value and preparation - a huge component of that is how much actually becomes a serving size. While a classic pesto serving typically isn't that much - if this is a nonclassic version where a serving would be half a cups worth or so, then you'd still get the same nutrition from the spinach - or maybe more if it meant in paste form you were consuming more individual leaves of spinach.

                  A good way to think of this is fresh fruit juice. There is no to minimal technical difference in the nutrition of freshly squeezed fruit juice and the fruit. However, most servings of freshly squeezed juice will involve the juice from more pieces of fruit than a person would normally consume in a sitting. So the basics between an orange and freshly squeezed orange juice aren't very different - except that in the glass of juice you may be consuming the equivalent of 3-5 oranges.

                  Basically the issue isn't in changing nutritional value - but rather the quantity in which you're getting it.

                2. re: chowhormones
                  hotoynoodle Jun 24, 2013 10:15 AM

                  most typically a "portion" of pesto is a few spoonsful.

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