Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing out?
One way of looking at it is that nutrient density is increased due to the removal of water. Minerals will not have been drained away at any rate.
Example from nutritiondata.self.com:
water content, g per 100g Iron vitamin A Unprepared thawed spinach 90.2 1.9 11725 cooked drained 88.9 2.0 12061
I assume more nutrients are cooked away rather than squeezed but that was the data available.