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Spinach (vegetable) — Ingredient · Foodgeist
Home / Ingredients / Spinach Ingredient
Spinach vegetable
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×6 ~
musk ×2 ~
brothy ~
fresh ~
tropical ~
bland ~
animal ~
creamy ~
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates phytic-acid polypodine-b selenium spinacetin-3-o-beta-d-(2''-feruloyl-glucopyranosyl)-(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside neo-chlorogenic-acid spinacetin-3-o-beta-d-(2''-p-coumaroyl-glucopyranosyl)-(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside fiber vit-k-1 spinacetin-3-o-beta-d-glucopyranosyl(1,6)-beta-d-glucopyranoside protein stigmast-7-en-3-beta-ol-beta-d-glucoside spinasaponins
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content phosphatidyl-choline
isocelosianin
ash
sulfolipids
phytosterols
3,3',4',5,7-pentahydroxy-6-methoxyflavone
vit-b-6
6-(hydroxymethyl)-lumazine
trimethylhistamine
4',5-dihydroxy-3,3'-dimethoxy-6,7-methylenedioxyflavone
spinacoside-a
kilocalories
spinacoside-b
calsequestrin
glutamic-acid
7-stigmasterol
spinacetin-3-o-beta-d-glucopyranosyl(1,6)-(beta-d-apiofuranosyl(1,2))-beta-d-glucopyranoside
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Campylobacter jejuni → survives → radish roots and spinach rhizosphere
temperature: 10 degrees C
“C. jejuni was cultured from radish roots and from the spinach rhizosphere for at least 23 and 28 days, respectively, at 10 degrees C.”
Campylobacter jejuni → persists → spinach rhizosphere
temperature: 16 degrees C
“This enteric pathogen also persisted in the rhizosphere of spinach for prolonged periods of time at 16 degrees C, a temperature at which many cool-season crops are grown.”
What science says compound effect “Extraction, purification, and characterization of chlorophylls from spinach leaves”
chlorophylls → are extracted and purified from → spinach leaves
safety threshold “C. jejuni was cultured from radish roots and from the spinach rhizosphere for at least 23 and 28 days, respectively, at 10 degrees C.”
Campylobacter jejuni → survives → radish roots and spinach rhizosphere
safety threshold “This enteric pathogen also persisted in the rhizosphere of spinach for prolonged periods of time at 16 degrees C, a temperature at which many cool-season crops are grown.”
Campylobacter jejuni → persists → spinach rhizosphere
compound effect “Analysis of oxalic acid in carambola (Averrhoa carambola L.) and spinach by high-performance liquid chromatography”
oxalic acid → is present in → spinach
compound effect “No myosmine was detectable in other vegetables and fruits such as lettuce, spinach, cucumber, onion, banana, tangerines, and grapes.”
myosmine → is not detected in → lettuce, spinach, cucumber, onion, banana, tangerines, and grapes
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