Local Spring Foods that are in season:
Today eating locally and seasonally is foreign to many, because most foods are available all year. However, eating locally and seasonally is beneficial for the environment as well as the body. The following foods are in season this spring having many health benefits.
Asparagus:
Asparagus is high in vitamins A and C, calcium, and iron. Folate helps keep the heart healthy and helps to prevent birth defects, yet is one of the most common nutrient deficiencies. 67% of daily requirements of folate are found in a single cup of cooked asparagus..
Asparagus is best when it’s stems are thin and firm, and it’s tips are purple or dark green..
Green Beans:
They are rich in beta-carotene, as well as vitamins A and C. Green beans can be eaten fresh as they are harvested while immature.
Apricots:
The beta-carotene and lycopene found in apricots help reduce LDL cholesterol to maintain heart health. Apricots are also a great source of antioxidants as signaled by their bright orange colouring.
Spring Onion:
Onions contain vitamins A and C, as well as calcium and iron. New research links the consumption of onions to a reduced risk of some cancers.
Green Peas:
Green peas are high in folate, certain antioxidants, and B vitamins, which helps properly metabolize proteins, fats, and carbohydrates.
Basil:
Basil is at its peak in the spring, and is rich in vitamin A.
Avocados:
Avocados contain roughly 50 % more potassium that do bananas. Although they are high in fat, the fat is monounsaturated heart-healthy fat which helps to reduce cholesterol.
Written by Megan Meisner
