Seasonal Eating: 4 Nutritious Spring Vegetables to Add to Your Diet by Susan Bowerman
Spring is a great time to remind people about seasonal eating. Seasonal produce is often fresher; it’s picked at its peak, not processed or frozen or traveling long distances to get to the supermarket shelves.
If you’re trying to eat a more plant-based diet, incorporating more in-season fruits and veggies is a great way to start! Here are four nutritious spring vegetables to add to your menus this season:
Asparagus – High in folic acid and a good source of potassium, fiber, thiamin and vitamins A, B6 and C. Asparagus is also a source of rutin, an antioxidant pigment that supports vascular health.
Arugula – A member of the kale and cabbage family, and a good source of vitamins A, C and K, as well as folic acid. It also contains the minerals calcium, potassium and magnesium.
Spinach – One of the most nutrient-dense vegetables belonging to the same plant family as beets, chard and quinoa. It is one of the best plant sources of dietary iron, and is also a good source of vitamins A, C and K and folate, and the minerals manganese and magnesium.
Peas – Green peas are actually a legume, or bean, which is why they are a good source of protein. They are also high in fiber and a good source of vitamins A, B1, B6, C and K, as well as iron and phosphorus.
To learn about the Nutrition for Zero Hunger campaign, visit IAMHerbalife.com.
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