Spring is in full swing and your trip to the grocery may feel less familiar than it usually does seeing that certain vegetables are either plentiful or non-existent. To ensure you eat the best of the best, we want to remind you which spring veggies should be enjoyed this season and what benefits they reap.
Unassuming, this member of the mustard family can be found as red, purple or black. Red-skinned radishes are the most popular (and our favorite), but you can also find daikon radishes, which have a milder flavor than the red-skinned. Just 20 calories, one cup of radishes will do the trick for a light snack and will serve an excellent source of vitamin C. It’s also brimming with calcium and potassium.
These red gems contain betaine, the same substance that is used in certain treatments of depression while also containing trytophan, which creates a sense of well-being, which relaxes the mind–similar to chocolate. In addition, beets serve as a tonic for the liver, which purifies the blood. AND on top of it all, tastes delicious.
A common ingredient with your hummus, carrots will start appearing in early May and is an excellent source of beta-carotene (a powerful antioxidant that helps maintain eyesight and protect against heart disease and certain forms of cancer). Carrots are also chock-full of potassium, fiber and vitamins K and C. And although you are used to the orange ones, we suggest trying the puple, yellow and white ones to mix it up. Benefits are the same, taste slightly different!
With so many greens to choose from, we hope you go for the spinach this season. Spring and fall are the peak seasons for this popular leafy green. Just one cup of this magic is twice the recommended daily amount of vitamin K. It’s also packed with vitamin A and provides plenty of vitamin C, folate and manganese as well.
photo cred: Pinterest