8 Outstanding Spring Superfoods

8 Outstanding Spring Superfoods

8 Outstanding Spring Superfoods

With winter finally behind us, we can begin to focus on the delicious pleasures spring brings us. From mid march – early June, the earth provides us with some of the most vibrant and nutritional fruits and vegetables available. Below are 8 outstanding spring superfoods you need to add to your cart this year!

1. Apricots

The best time for apricots is usually around late April – early May. And while they are often underrated, apricots offer some great health benefits, especially for eye health. They contain an impressive amount of vitamin A, as well as carotene and lutein, which all offer healing benefits for the eyes and also work as a great remedy for dry eye and other eye ailments.

2. Artichokes

Artichokes have shown to have high levels of antioxidants and fiber, which benefits many areas of the body. Only the tips of the leaves and the heart of the artichoke are edible, the leaves are often extracted and used as a natural remedy for indigestion and upset stomach.

3. Asparagus

April is the best time of the year to load up on this tasty vegetable. One 3.5 five serving of asparagus offers two grams of protein, 40 percent of our daily vitamin K intake, and 16 percent of our daily requirement for iron, as well as a low-calorie content.

4. Blueberries

Blueberries are some of springs greatest pleasures. They are especially rich in antioxidants and vital nutrients that benefit overall health, brain function, and heart health. Including blueberries into the diet also offers strong anti-fungal and antiviral properties.

5. Broccoli

Broccoli grows best during the spring/fall months and is a highly versatile veggie to include into the diet. One cup of chopped broccoli contains just 31 calories and more vitamin C than a day’s requirement. It also contains a healthy dose of dietary fiber, manganese, phosphorus, and B vitamins.

6. Collard greens

Collard greens are a member of the Brassica family and have a similar taste and texture to kale. They also contain very few calories, but offer up loads of nutrition. These greens provide a quarter of the daily requirements for vitamin C, as well as high levels of protein, fiber, calcium, and iron.

7. Mustard greens

Mustard greens are a must during spring cooking. They have a pungent, peppery flavor that pairs well with stir-fries, soups, and salads. These greens are filled with isothiocyanates, sulfur-containing nutrients that have shown to help support the detoxification process in cells.

8. Watercress

Watercress reaches its peak during spring harvest. It is packed with flavor and a variety of health benefits. Watercress is especially rich in vitamin C and K, as well as gluconasturtiin, a compound believed to stop the growth of carcinogens.

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