200g. Class 1. Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled and are a bright green when young, deepening to a more intense colour when older. The bitter flavour is distinctive – you either love it or hate it – and particularly complements dairy products and eggs. The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables).