건조 시금치 은(는) 다음 공정으로 제조됩니다. washing fresh spinach, blanching to inactivate enzymes and fix chlorophyll, then drying at 55–65 °C to moisture ≤8%.
The product retains the rich green colour, iron content (≥15 mg/100g), and vitamin profile of fresh spinach. This makes it an ideal ingredient for nutrient-enriched foods and 천연 colouring.