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    Spring: Five seasonal foods in their best moment

    temporada, alimentos orgánico, comer local, comer alimentos de temporada de primavera, carrots, organic food, local food, healthy food, season food, fruit, strawberry

    More than 50% of the diets begin during the spring. The objective is none other than reaching the summer with the best figure. Nutritional experts recommend a varied diet in which we can enjoy seasonal products, in order to avoid the monotony. There are many lists of the most beneficial foods in each season that help to clear the body of toxins and unnecessary fats. Do you want to meet the best of the spring season ?

    The best foods of the spring season

    The watercress. The last weeks of winter and the first of the spring, until the middle of April, is the best time for the watercress. It has a great contribution of minerals such as iron and iodine, and helps to the purification of fats in the organism. Very rich as an accompaniment for salads, it is tonic, refreshing and as we said before, it is also depurative. It collaborates in the reduction of the sugar index in diabetics. Apart from its dietary benefits, watercress is an incredible source of ocular nutrients such as vitamin A, beta-carotene, carotenoids, lutein and zeaxatine.

    Strawberry. Strawberry season is considered from the month of January to the month of June and the benefits that it contributes in a diet are multiple. It is very rich in vitamin C, B6 and folic acid and just adds 37 calories per 100 grams that are ingested, since it is composed of almost 85% water. It is a potent antioxidant and a natural anti-inflammatory.

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    Cherries. Another of the essential fruits that has its period from the month of April to the month of July. They are very rich in antioxidants and an excellent source of vitamins: A is above all but they also have vitamins C and E. They contains potassium, magnesium, minerals and folic acid, ideal especially for women’s diet. They are known as food that helps the brain health and prevent memory loss. Eating cherries reduces the risk of diabetes, as well as they are a good source of fiber for digestive health.

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    Leeks. This vegetable has its maximum splendor from March to June. It has a high content of water and has just fat and calories, being also one of the vegetables with less carbohydrates. It is ideal to incorporate it in broths and purees, besides accompanying it with other vegetables in light stews.

    spring, carrots, organic food, local food, healthy food, season food, fruit, strawberry

    Carrots. Although its production is continuous, the months of April, May and June are the best for this food. It is one of the key elements in any diet, since in addition to being antioxidant is very depurative and drags the toxins that must be outside our organism. It is diuretic and highly satiating because of its fiber content, so it becomes an ideal ally. And, in addition, it helps to tan in a balanced way. Can we ask for more?

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    To this list can be added other foods that are also efficient for their properties and actively collaborate to the diet, such as the apricot -to reduce cholesterol -, avocado, onion, zucchini, lettuce or beans.

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