Vitamins, Nutrients: The Best Spring Vegetables To Eat This Season

It is advisable to eat seasonal vegetables to benefit from all their nutritional benefits and taste strengths. But which ones should we consume in the spring? Find out which vegetables to favor by the end of June.

The arrival of sunny days marks the return of colorful root vegetables to market stalls. As in any season, it is advisable, in spring, to consume vegetables that have reached natural maturity. These seasonal products, whose natural growth cycle has been respected, are ripe, ready to eat, and only available at a particular time.

It is recommended to favor seasonal vegetables because they meet a need of the body. In the spring, the body craves nutrients and vitamins and needs to fill up with new, fresh vegetables. Another reason: these foods are tastier.

Several spring vegetables are full of natural health benefits. They help us to be at our best because they are rich in fiber, vitamins, and minerals. But which ones should we bet on?

Asparagus, radish, spinach: The benefits of seasonal vegetables

Among the vegetables to favor in spring, we find asparagus. This food is rich in fiber (2.15 g per 100 g) and minerals. It contains a large amount of magnesium (12.2 mg per 100 g), phosphorus (85.5 mg per 100 g), and potassium (267 mg per 100 g). Asparagus is also rich in vitamin B9, which plays a vital role in the formation of red blood cells, the functioning of the nervous system and the immune system, according to the National Food Safety Agency (ANSES).

The same goes for radish, which is a concentrate of fiber, vitamins, and minerals. Spinach also contains several virtues. Like asparagus, this vegetable is rich in vitamin B9. Its richness in beta-carotenes also makes spinach a powerful antioxidant—Artichoke, beetroot, eggplant. The list of vegetables to eat in spring is still long!

Also Read: The Top 15 Foods Rich In Vitamin B12

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