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Spring vegetables


Spring vegetables .

Spring blood changes, heart speeds ” and seasonal vegetables invade your fridge. But what are they?

As you know eating seasonal food is good for you and your pocket. You enjoy all the nutrients in food and you pay the price and nothing else, since they arrive at the supermarket when they have to. Neither before nor after.

Advantages of spring vegetables

Eating seasonal vegetables is a must for our diet and our daily lives. The spring vegetables, those that we must consume until the true heat arrives, would be onions, endives, green and white asparagus, spinach, peas, green beans, lettuce, carrots or the first potatoes of the year.

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The best way to improve inside and outside is to eat well every day, and knowing how to eat in season is the best thing to take care of yourself. I am going to tell you what are the benefits of spring vegetables so that they taste better than ever.

Asparagus

  • Their high nutritional quality makes them a perfect food. They contain fiber, potassium, vitamin A, carotenes and also enjoy high doses of quercetin and other antioxidants that act as probiotics, benefiting our health and preventing disease or reducing cancer cells.
  • You can eat them grilled, scrambled, in cream or with fish, such as hake .
  • When we talk about asparagus we have to differentiate between wild and white . The former grow wild. They are the same product only at different harvesting stages.
  • White asparagus is the stem that has grown from the ground and has not yet sprouted to the outside. Green is when the asparagus comes out and is exposed to the sun, so it changes color.

Green beans

  • They complete our diet by providing vitamins A and B and folic acid . Essential for our defenses. In addition, in case you did not know, beans are the vegetable that contains the most protein and this helps the organism by satiating it with hardly any calories.
  • From a vegetable stew to a rice with chicken and rabbit . Beans marry everything. Of course, always, always, always, be fresh. Never frozen (like most vegetables you eat).

Cucumber

  • It is one of the vegetables with the highest proportion of water in its composition. So it can help us achieve great hydration without adding calories to our diet.
  • It helps us to reduce the swelling (the cucumber mask is not a joke) and is a very refreshing option when the spring temperatures almost begin to rise almost summer.
  • Cucumber contains fiber , vitamin B and bioactive compounds with antidiabetic, antioxidant and lipid lowering effects.

Onions

  • Although the carrot begins its cycle from January to May, you can continue enjoying all its flavor and vitamins also in May. Onions are at their best from the beginning of spring until the end of summer.
  • Onion contains B vitamins and minerals such as magnesium, potassium, and calcium . Its properties are many despite the fact that it is made up of 90% water . It contains essential oils and, as you know, it is the base of all sauces.
  • In spring the onion soup season may be over, but who doesn’t fancy an onion omelette or tomato chard ?
  • Within the onion we can also distinguish between white and purple. No dish is complete if there is no onion. Both contain the same nutritional qualities and antioxidant and inflammatory powers, just like cucumber. Spring is to deflate.
  • The fact is that red onion contains a higher index of quercetin, an antioxidant that protects us from cancer cells (such as asparagus), favors blood circulation and is rich in sulfur. This makes it an ally of digestive problems such as the liver, gallbladder or pancreas, since it favors neutralizing the acids of gastric juices.
  • On the other hand, white onion is one of the greatest cardioprotectors that exists, did you know? Its enzyme allinase helps thin the blood and reduce bad cholesterol levels, thereby maintaining the elasticity of the arteries and purifying fat. In fact, eating one onion a day is said to reduce cardiovascular problems by 15%.

Spinach s

We continue with the spinach season, already at the end of its season, perfect for a springy yummy salads.

  • Surely when talking about spinach, the first thing that comes to mind is Popeye, right? Thanks to these animated drawings we have managed to make this vegetable fashionable for a generation.
  • Leaving Popeye aside, he is somewhat right. Spinach is an excellent natural resource of vitamins, fibers and minerals, low in calories and fat-free.
  • It is also rich in phytonutrients, especially beta-carotene and lutein, making it a vegetable with antioxidant properties. Its stems are richer in fiber than the leaves, which provide plenty of calcium.
  • Seasonal spinach occurs between the months of Fall through Spring. We can say that it is a perfect vegetable for the whole year, since we can find it without problems in the markets in 3 of the seasons of the year.
  • You also have a lot of ideas on the blog to cook them, from a rich spinach cream , some spinach noodles or a salad with cottage cheese and strawberries or melon.

Endives

  • It is a vegetable that, unless you love it, usually goes unnoticed. No one knows when it arrives and when it leaves. The answer is that its season is spring. That is why it appears, to give a fresh touch to our dishes after so many months of low temperatures.
  • Endives can also be eaten hot, but the flavor itself is very fresh and acidic. Heat is great for endives, so take advantage of this time to prepare them.
  • It has potassium, iron, is a diuretic and its energy and nutritional supply provides carbohydrates and proteins necessary for the proper functioning of our body. In addition to having fiber and therefore helping constipation and intestinal transit.

The first potatoes of the season

Among the vegetables that my father usually grows in the garden, there is one of them, which I usually do a couple of times a year, it is the potato .

  • The first sowing is done in the first days of February, to collect its harvest in May , so we can call it the spring harvest . This harvest is called early potatoes . The other is usually sown at the end of August, being collected in the month of November, so we can call it the autumn harvest .
  • In three months the production of the fruits of this vegetable is obtained, although this period of time may vary more or less days, according to different varieties, type of terrain and the cultivation area.
  • When we think of potatoes , the first thing that comes to mind is the roasted potatoes that my mother prepared, but if we delve a little deeper we do not find a lot of properties and benefits .
  • They are satiating , have a high content of complex carbohydrates, they also control sugar , especially cooked potatoes, helping to control cholesterol and triglycerides .
  • Rich in fiber so they are perfect against constipation, as well as a food full of antioxidants . A food that has fed and will feed the world.

In summary…

With these foods you can stock up to spend a fetten spring, without allergies and without spending more on your weekly purchase than is strictly necessary to continue eating every day, delicious!

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