Vol. 2, Issue 2, Part A (2025)

The nutritional significance of leafy vegetables such as spinach (Spinacia oleracea L.) arises from their rich composition of chlorophylls, phenolic compounds, vitamins, minerals, and antioxidants that support human health and prevent chronic diseases. Thermal processing methods including boiling and steaming can substantially alter the biochemical profile of spinach by affecting its pigments, polyphenols, and overall antioxidant capacity. Previous studies demonstrate that cooking can either degrade or enhance nutrient availability depending on temperature, duration, and method of heat transfer, with chlorophyll being particularly sensitive to thermal breakdown and leaching losses. Phenolic compounds, although generally heat-stable, may undergo structural modifications or diffusion losses during boiling, while steaming often preserves phenolics more effectively compared to high-water cooking methods. Despite extensive literature on the general effects of cooking on vegetables, there remains a limited number of comparative studies focused specifically on how boiling, steaming, and raw consumption influence both chlorophyll concentration and total phenolic content in spinach simultaneously. Understanding these differences is essential for nutritionists, food scientists, and public-health practitioners who aim to optimize dietary recommendations and promote cooking practices that enhance nutrient retention. This research compares chlorophyll and total phenolic content in spinach subjected to boiling, steaming, and raw consumption using validated biochemical assays. The findings provide evidence-based insights into how household cooking practices influence nutrient density and antioxidant potential. Results are expected to show reduced chlorophyll in boiled samples due to pigment degradation and leaching, comparatively higher retention in steamed samples, and maximal levels in raw spinach. Phenolic content is hypothesized to follow a similar pattern, with steaming preserving the highest proportion among cooked samples, though mild thermal exposure may increase extractability in some cases. By clarifying these nutrient shifts, the research contributes to a clearer understanding of the relationship between everyday cooking methods and the functional bioactive properties of spinach, offering valuable implications for dietary planning, culinary education, and future research.