| Preferred name | spinach |
| Trivial Name | Spinach, ext. |
| Short Description | spinacia oleracea |
| CAS Number | 90131-25-2 |
| ECHA Number | 290-336-6 |
| FDA UNII | Search |
| Synonyms |
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| spinacia oleracea | |
| Pubchem (sid): | 135284168 |
| American Botanicals | American Natural & Organic Spices |
| Indo World Trading | Synthite Industries |
| Xian Yuensun Biological Technology |
| Material listed in food chemical codex | No |
| Flavor Type: Green | |
| spinach | |
| General comment | Spinach |
| (data available) |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| food additive | |||
| Recommendation for spinach usage levels up to: | |||
| not for fragrance use. | |||
| Recommendation for spinach flavor usage levels up to: | |||
| not for flavor use. | |||
| European Food Safety Authority (EFSA) reference(s): |
| Scientific Opinion on the substantiation of a health claim related to a combination of Tuscan black cabbage, tri-coloured Swiss chard, bi-coloured spinach and blu savoy cabbage and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf |
| Scientific Opinion on the substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood LDL-cholesterol concentration pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf |
| Scientific Opinion on the substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf |
| Scientific Opinion on the substantiation of a health claim related to a combination of Tuscan black cabbage, tri-coloured Swiss chard, bi-coloured spinach and blu savoy cabbage and maintenance of normal blood LDL-cholesterol concentration pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf |
| Study on the influence of food processing on nitrate levels in vegetables View page or View pdf |
| Daily Med:search |
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| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| spinacia oleracea |
| Chemidplus:0090131252 |