We all need something to look forward to. With the end of a long winter in sight, why not set your sights on the bounty of seasonal and delicious fruit and veggies that spring offers? Eating seasonally and locally has a vast array of health and ecological benefits, so let’s look at some of the delicious spring fruit and vegetables we have to look forward to.
One of the most popular spring fruits around is undoubtedly strawberries. They are loaded with potassium and vitamin c, both of which help in keeping your immune system strong. They also contain certain types of nutrients called flavonoids, which help to naturally lower inflammation in the body.
Eat strawberries that are as fresh as possible to enjoy the best taste and largest nutritional value.
This popular springtime vegetable is in season usually between March and June, and provides a superb and tasty way to get some of your daily fiber in to help your digestive system running optimally. Asparagus is a good source of vitamins A and C, as well as the B vitamins that are vital for cell metabolism. They also contain folate which can help with brain function.
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Green peas are loaded with protein and fiber, containing almost 9 grams per cup, keeping you feeling fuller, for longer. They also contain phosphorus, magnesium, iron, manganese, folate, vitamins A, C, K, and B6. They also contain saponins which may help fight cancer.
Swiss chard is part of the goosefoot family, along with spinach and beetroot, native to the Mediterranean region (and not Switzerland as the name implies). It is high in nitrates, which helps lower blood pressure, is good for heart health, improves circulation, and increases endurance by helping with oxygen usage.
Swiss chard is rich in antioxidants including polyphenols, beta-carotene, and vitamin C, helping in protecting against cell damage which can lead to disease.
Cherries are another beloved season spring treat. Sweet, tart, and delicious, these richly colored delights are packed with melatonin, a natural chemical produced in the body that helps you sleep better and aids in cell reproduction. They also contain anthocyanins, a compound that may help in preventing cancer.
Radishes are small, crunchy, golf-ball-sized members of the cruciferous vegetable family, which included kale, broccoli, cauliflower, and many others. A cup of radishes provides a third of your recommended daily amount of vitamin C. They also contain B vitamins, folate, and potassium. The anthocyanins present in radishes have been studied widely for cancer prevention.
Radishes are also rich in RsAPF2, an antifungal protein studied for treating Candida albicans. They have a crisp and pleasantly spicy taste favorable to many, though not all.
To Sum Up
The promise of spring brings warmer weather and sunlight, along with a host of fresh fruits and vegetables that can boost our health and energy levels. Eating a seasonal diet rich in local fruit and vegetables is a vital part of living a healthy and sustainable lifestyle, not to mention the unparalleled taste of fresh, locally grown food.