Spring is an ideal season to enjoy the fresh and tasty fruits and vegetables that grow during this period. Rich in vitamins, minerals and fiber, they are also excellent for your health. In this article, we present to you the main vegetables and fruits to enjoy in spring.
Discover spring vegetables
Spring vegetables are full of benefits, let’s discover them together:
Garlic, a great ally for health
L’garlic, often used as a condiment in cooking, is also appreciated for its many medicinal properties. It has antibacterial, antiviral and antifungal properties. It is also a powerful antioxidant that protects the body against free radicals. A simple bulb of garlic in your dishes will be enough to bring a touch of flavor and many benefits for your health.
The carrot, crunchy and colorful
There carrot is a particularly popular root vegetable during spring. It can be eaten both raw and cooked and thus offers a wide variety of possibilities in the kitchen. Rich in vitamin A and beta-carotene, it helps maintain good vision and prevent certain eye diseases. Carrot is also an excellent source of fiber, thus contributing to the health of the digestive system.
The bean, proteins and minerals at the rendezvous
Rich in vegetable proteins, vitamins and minerals, the bean is a versatile vegetable that can be used in different culinary preparations. In addition, it perfectly meets the nutritional needs of vegetarians and vegans thanks to its iron and zinc content. Cook the beans in salad, in a risotto or in puree, they will always be tasty.
Romaine lettuce, essential for crunchy salads
Fresh, sweet and crunchy, the romaine lettuce is one of the most popular vegetables during spring. Ideal for making gourmet salads, it contains potassium and vitamins C and K which support good general health. It is also rich in fiber, which aids digestion and helps maintain a healthy weight.
Juicy and vitamin-packed fruits to brighten up your taste buds
Eating seasonal fruits in spring brings many benefits: they are fresher, tastier and rich in nutrients. Here are some of the most characteristic fruits of this period:
Strawberry, symbol of spring delicacy
There strawberry is a delicious and refreshing fruit, very popular during spring. Eaten plain, in salads or in various sweet preparations such as pies and smoothies, it brings a real explosion of flavors. Strawberries are also a source of vitamin C, which helps to strengthen our immune system.
Melon, for a light treat
Tasted as a starter, dessert or even juice, the melon is a low-calorie fruit full of aromas. Rich in potassium, it promotes the regulation of blood pressure and the balance of body fluids. Melon is also a good source of vitamin A, essential for the proper functioning of the immune system and the maintenance of healthy skin.
Kiwi, a concentrate of vitamins
THE kiwi often appears on our tables in spring. This small, bright green fruit seduces with its melting texture and tangy taste. It contains twice as much vitamin C as an orange, making it a valuable ally in fighting infections and promoting iron absorption. Kiwi also offers a good dose of fiber, useful for regulating intestinal transit. –
Pineapple, vitamin exoticism
Finally, the‘pineapple is a delicious and nutrient-rich tropical fruit. Its juicy and sweet flesh is full of vitamin C, but also manganese, essential for carbohydrate metabolism and collagen synthesis. Pineapple is also a good source of bromelain, an enzyme with anti-inflammatory and digestive properties.
Spring is therefore a favorable season for eating in a healthy and delicious way thanks to the many fruits and vegetables available at this time. They offer a diversity of textures and tastes that will delight your taste buds while guaranteeing a balanced and varied diet. So don’t hesitate to incorporate them into your daily cooking and share these delights with your loved ones!
