Frozen Chopped Spinach — Premium IQF Grade A, 56% DV Vitamin A, 29% DV Iron, Egypt
IBIC Group’s Frozen Chopped Spinach is finely minced IQF spinach (Spinacia oleracea) produced from Egyptian Nile Delta winter-season spinach — the same source crop as IBIC’s whole-leaf spinach but processed through a fine-cut stage producing 3–8mm chopped particles ideal for seamless incorporation into sauces, soups, pasta fillings, ready meals, egg dishes, quiches, and any application where visible whole spinach leaves are undesirable in the finished product.
Per 180g cooked serving, frozen chopped spinach provides an extraordinary nutritional payload: 56% DV Vitamin A (943mcg beta-carotene), 29% DV iron (6.4mg — significantly more iron per gram than red meat on a calorie-for-calorie basis), 66% DV folate, and 19% DV calcium. For food manufacturers developing nutrient-dense products, iron-fortified alternatives, or simply requiring a versatile leafy green ingredient, frozen chopped spinach from IBIC provides the nutritional density and processing convenience that whole-leaf formats cannot match.
KEY FEATURES:
- Fine 3–8mm chop — invisible in sauces & fillings
- 56% DV Vitamin A per 180g cooked serving
- 29% DV iron per serving
- 66% DV folate — essential during pregnancy
- Blanched before IQF — vivid green colour stable
- HALAL, ISO 9001:2015, ISO 22000, FDA certified
- Cook direct from frozen — no thawing required
- 18-month shelf life at -18°C
Frequently asked questions
Frozen chopped spinach is the standard industrial ingredient for spanakopita (Greek spinach and feta pie) production. The process: thaw frozen chopped spinach, squeeze out excess moisture (important for pastry crispiness), combine with crumbled feta, eggs, onion, dill, and seasoning, fill filo pastry, and bake. The fine-chop format distributes evenly through the filling, the high moisture content (when not squeezed) acts as a natural binder, and the deep green colour provides the visual contrast that defines authentic spanakopita filling appearance.
Spinach contains non-heme iron (plant-based) rather than heme iron (animal-based). Non-heme iron has lower bioavailability than heme iron — typically 2–20% absorption versus 15–35% for heme iron. However, bioavailability of spinach iron is significantly enhanced by consuming it with Vitamin C: citrus juice, tomato sauce, or other Vitamin C sources increase non-heme iron absorption up to 3× when consumed simultaneously. For food manufacturers developing iron-supplemented products, IBIC frozen spinach (6.4mg iron per 180g cooked serving, 29% DV) combined with a Vitamin C source provides effective plant-iron delivery in a clean-label formulation.
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