10 spring fruits and vegetables to eat now

We all know the importance of eating fresh products. Often proposes (and supported by USDA), that fruits and vegetables should take half of our plate, with grains, protein and milk accounting for the other 50%. It is a valuable goal and one that is easier when equipped with ideas to make interesting meals. Fortunately, there are countless possibilities to drop nutritions with seasonal fruits and vegetables, from warm salads to cooked sides and facilities.

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During the spring, certain fruits and vegetables hit the top of freshness and taste, so that the next time you start on the food products or farmers, fill out your basket with these 10 items that recommend a sports and an expert in food, Leslie Bonci, Rd.

Fresh pineapples have a cute, a recital taste that can improve more dishes, smoothie and salad to Kebab. The delicious fruit is full of vitamin C and manganese.

Mature pineapple should have a sweet, tropical aroma near the stem. Look for the fruit that is tight, but it is given a little in the hands when it is squeezed.

Nutrition: 1 cup of crude pineapple has 99 calories and 23 grams of carbohydrates (1).

This seasonal favorite is full of vitamin C, fibers, antioxidants and flavonoids. The versatile fruit is well added to cereals, zone and salad, and you can use any fresh or frozen berries in Smoothie.

Choose strawberries with bright red meat and bright green peaks. If you notice any white spots, it is usually an indication that the fruit is selected before it was ready.

Meals: 1 cup fresh strawberries has 54 calories, 12 grams of carbohydrates and 1 grams of protein (2).

Lemons feature vitamin C and tart citrus fruit adds freshness and taste depth to all that touches. Squeeze fresh lemon on fish and pasta or add some on your own water.

Choose lemons that are solid, smooth and won. Lemons showing the greenishes of green are probable underwrite.

Nutrition: 1 fresh size of medium size has 19 calories and 6 grams of carbohydrates (3).

This household household contains potassium, vitamin B6, folates and fiber. Add banana to the next smoothie, or be cut off and add oatmeal, cereals and pealut butter.

Choose bananas with smooth, brightly colored skin and without visible bruising. If you want to eat it quickly, select the yellow. If you won’t eat it a few days, opt for what is still green.

Meals: 1 Medium sized banana has 122 calories, 29 grams of carbohydrates and 1 grams of protein (4).

Ok, rhubarb is technical vegetables, but it is more used as fruit, hence its accommodation here. Boncas says rhubarb contains food nitrates, anthocyanine and fibers, and its taste taste compliments sweetness of pineapple and berries. The Rafarb Mountainers makes delicious desserts (5,6).

Choose fresh rhubarba stems that are sharp and firm but give someone. Skip everything that seems wooden or conspicuous. Remember, the leaves are toxic, so be sure they are removed before cooking.

Nutrity: 1 cup of crude rhubarb has 26 calories, 6 grams of carbohydrates and 1 grams of protein (7).

Bonci loves peas whether fresh, preserved or frozen and says they provide sweet dishes, together with lots of magnesium, potassium and polyphenol, plus a surprising dose of protein. It suggests that you only eat them, clean in the soup or paired with other vegetables in Medley or mixed.

Frozen Peas is packed immediately after they are inserted, so do not hesitate to relieve a few bags in the freezer. But if you want fresh peas, buy them in their pods, make sure they are sure they are solid, sharp and bright green.

Meals: 1 cup fresh pea has 117 calories, 21 grams of carbohydrates and 8 grams of protein (8).

Asparagus is high in fiber, folate and vitamin K. The stove versatile vegetables in a stove or pan with a little olive oil, salt and pepper, and you have a quick side dish to replenish meat or fish. You can also add it to youth, pastes and mixing.

Choose stems that are bright green, crispy and solid, with tightly closed tips.

Nutrition: 1 cup of raw asparagus has 27 calories, 5 grams of carbohydrates and 3 grams of protein (9).

The spinach is low in calories and full of vitamin A and K, as well as folic acids, potassium and zeaxantin, carotenoid that is good for the eyes. Make a fast spinacha salad for easy win or follow the lead of the bonnition and turn on the spinach in the omelets and pasta.

Choose spinach that is dark green and fresh, without signs of yellow or greater.

Nutrition: 1 cup of raw spinach has 7 calories and 1 grams of carbohydrates (10).

This crisp vegetables is available, cheap and burdened with nutrients, including beta carotene, fibers and potassium. The orange carrot is great, but you can also find yellow, purple and white varieties. Baked carrots in the oven, add them to soups, stevine and salads or eat them raw with hummus or favorite DIP.

Fresh carrot should be thick and solid, with bright orange and without visible cracks.

Nutrition: 1 cup of crude carrots has 53 calories, 12 grams of carbohydrates and 1 grams of protein (11).

There are more mushroom varieties than you can count, so try several types to find your favorites. Mushrooms are high in vitamins and potassium, with certain types, including a healthy dose of vitamin D and other substances that support a healthy immune system, says Bonci. It adds to mimic the dimms, and you can burden meat dishes (or reduce meat consumption) by mixing chopped mushrooms with meat. For starters, make your next hamburger with half minced beef and half of the fungus with the option with less calories and less fat.

Choose mushrooms that are solid, smooth and dry. Avoid mushrooms that have a small or film coat.

Nutrition: 1 cup of raw white fungi has 22 calories, 3 grams of carbohydrates and 2 grams of protein (12).

Each season is a new opportunity to eat a variety of fruits and vegetables. Certain products affects its peak during spring, then fill the wheelchair and then the board with options like pineapple, rhubarb, pea and asparagus. Trying new food, whether it’s raw or cooked, it’s a great way to interesting your meals and ensure you meet your needs for everyday diet.

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Original date of publication: 23. Marta 2022; Expert review Date: 29. August 2025

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