Microgreens Photo: Shutterstock.
One of the best things you can do for your health (and your wallet) is to shop seasonally. Buying seasonal produce is often much more cost-effective, and it allows you eat locally grown food. This shortens the time from field to table, which maximizes the nutrient content of the food. This spring, eat some of the foods below for fresh and nutritious meals.
Microgreens
Microgreens are the baby shoots of salad vegetables that are picked just after the leaves have developed. They can come from a variety of greens like kale, beet, basil, spinach, arugula, and Swiss chard. Picked early on, these greens can contain 4-6 times the nutrients of the fully developed plant. These microgreens are excellent sources of vitamin C, vitamin A, and beta-carotene.
Watercress
Photo: Shutterstock.
Watercress is incredibly nutrient-dense, and the green is noted for being a great source of protein, folate, pantothenic acid, and copper, and a very good source of vitamin A, C, E, K, and B6 as well as calcium, riboflavin, and magnesium. That’s a lot of nutrition coming from a little veggie.
Asparagus
Photo: Shutterstock.
Asparagus is a springtime staple, and it goes great with just about anything. In addition to being tasty, asparagus is rich in B vitamins, folate, vitamin K, selenium, and fiber.
Strawberries
Photo: Shutterstock.
Although these gems don’t turn up until late spring, man, is it exciting when they do. When strawberries make their way to the market, it’s an official signal that summer is just around the corner. Besides being divinely sweet, these red berries offer a host of health benefits, and they’re a wonderful source of vitamin C, manganese, and fiber.
Peas
Photo: Shutterstock.
Spring peas are sure to add a pop of green and a dose of sweet to your plate. Plus, they’re filled with protein, fiber, and vitamin K, so they’re great for you.
