Warmer weather means more variety of fruits and spring vegetables. Always you should adjust the diet because eating seasonal means eating healthier and tastier food. Spring brings different types of spring vegetables, each of which has excellent health benefits.
Artichokes are a rich source of potassium, and studies have shown that potassium reduces the risk of heart disease. The antioxidant properties of this vegetable strengthen the immune system and reduce the risk of various cancers.
The composition of asparagus find inulin, a prebiotic that protects the health and stimulates the digestive system. For best results, select young asparagus.
Broccoli regulates cholesterol levels in the blood, and studies have shown to have excellent anti-inflammatory activity. Broccoli reduces risk of diseases of the cardiovascular and digestive systems.
Nutritional properties of kale are very similar to those of collard greens. It is a good source of protein, calcium and vitamin K.
This spring vegetables contain high levels of anti-inflammatory compounds that reduce the risk of chronic diseases. Chicory has proven to be effective in relieving the symptoms of allergies.
Kale is a very good source of vitamins A, C, K, B6, calcium, potassium, copper and manganese. Stimulates the liver and kidneys. Kale consume in moderation because it can cause unwanted side effects such as bloating and a feeling of heaviness.
Lettuce promotes weight loss, protects heart health and prevent type 2 diabetes Lettuce is a very good source of dietary fiber, vitamin K and manganese.
Chicory has a powerful antioxidant effect, reduces the risk of cancer and protect the health of the heart and cardiovascular system. Chicory is a very good source of vitamin K, folic acid, potassium and manganese.
Spinach stimulates the digestion and protects the health of the digestive system. Reduces the risk of developing several types of cancer, particularly prostate cancer. Spinach is a very good source of vitamin C, E, K, thiamin, roboflavina, magnesium, phosphorus, potassium, copper and manganese.
Chard has a powerful antioxidant, anti-inflammatory and detoxifying effect. Chard is a very good source of vitamin K, riboflavin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.
Onions has excellent nutritional properties, and studies have shown that it reduces the risk of colon cancer, ovarian cancer and oral cavity.
Watercress stimulates the liver and kidneys, and is involved in the prevention of eye diseases. Watercress is a very good source of vitamins A, C, K, K, B6, thiamine, riboflavin, calcium, magnesium, phosphorus, potassium and manganese.