The important role played by fresh vegetables and fruits in our diet has already been well documented.The World Health Organization recommends that a healthy diet should contain 600 grams per day.Such a diet – as evidence shows – can help to avoid cancer and cardiovascular diseases, as well as other health benefits.
Thanks to modern transport methods, our grocery stores are well stocked with vegetables and fruit throughout the year.Although, according to some experts, it is better to choose fresh products grown in our region than those imported. Winter has long since come to an end and the first domestic vegetables are beginning to appear in bazaars and in stores. These spring vegetables have many beneficial properties, such as vitamins, carotene, antioxidants. Before you get a more varied offer of fresh fruit, it is worth making the most of what the current season offers.
Asparagus – So as well as other spring vegetables, the asparagus season is short.Only their young roots are eaten.Stems should be firm but delicate, light and heads closed.Not only is it easy to prepare them (eg you can cook them – also steamed – or grill), then one portion of asparagus contains 114% of the recommended daily dose (RDA) of vitamin K, important for the condition of bones and almost 66% of RDA folanu, which helps to keep the cardiovascular system healthy.Asparagus is also a rich source of folic acid, potassium and dietary fiber.
Radish – His name comes from Greek and means as much as quickly appearing, which refers to the short germination time of this vegetable.There are many varieties of radishes around the world.This is one of the first spring vegetable vegetables.Its red and white tubers are a good source of vitamins B and C, which have antioxidant and anti-inflammatory effects.Radish is also an excellent source of potassium, important for the proper functioning of the kidneys and blood pressure.Its bright color and burning taste add color and spice to salads and sandwiches.
Cress – In the past, cress has been used to treat various ailments of tuberculosis, asthma, emphysema, arthritis, diabetes, anemia, constipation, cancer, heart attacks, eczema, indigestion.Cress is an excellent source of beta-carotene, vitamins A, B1 and B6, C, E and K, it also contains a wealth of iodine, iron, calcium, magnesium and zinc.It also has a flavonoid, called quercetin, which is attributed anti-inflammatory and antihistamine.Suitable for salads and for sandwiches.
Spinach – For high nutritional value, spinach is an extremely valuable element of a healthy diet.It is a rich source of vitamins A, C, E and K, magnesium, iron, calcium, potassium, zinc, fiber, many important antioxidants and omega-3 fatty acids.Steaming allows you to maintain the maximum nutritional value of spinach, but you can also cook it in a traditional way.When softened, strain it on a strainer or colander, then finely chop and sprinkle with nutmeg.It can be served as a starter for chicken or fish, or added to salads, soups, tarts, curry dishes and pasta sauces.
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