Janic wrote:... Then spinach is rich in nitrates (even more in "modern" culture) which, by oxidizing, transform into (toxic) nitrites, so quickly consume cooked spinach.
Hello,
I can't let you write this without correcting: the nitrate ion (NO³-) is reduces in nitrite ion (NO²-, actually quite toxic) only in aqueous medium anaerobic, in the presence of denitrifying bacteria as is the case in sewers or in rivers very polluted by organic matter.
No risk therefore of seeing the nitrates of cooked spinach turn into nitrites, unless they are left to bathe for a few days in their juice in a sealed, cold-filled box (otherwise, it's called a can, ).
edit: add a small link: http://fr.wikipedia.org/wiki/Nitrification