Spring is finally here, and the warm weather is inspiration to start eating healthy!
Now that veggies with vibrant colors are in season, this should put an extra spring in your step in the kitchen.
Here are 7 of the healthiest spring and summer foods to start the season off right:
This peppery lettuce is best between March and November. It’s full of vitamin K to improve insulin sensitivity and protect the body from diabetes.
This purple veggie is tastiest between June and October. It’s also got nitrate, which assists the body in lowering blood pressure.
Peppers have bright colors, and are great in meals or by themselves. Eat them between July and December. Remember – they’re chock-full of antioxidants and vitamin C.
The perfect time to eat this dark purple vegetable is between August and September. And you’ll want to, since it’s full of chlorogenic acid – an antioxidant that fights off free radicals.
Yummy, crunchy green beans are at their peak between April and October. They’re a good source of fiber, which is helpful in decreasing risks of all-cause mortality.
Tomatoes are at their peak in May to August, so you’ll want to stock up! Especially since they contain lycopene – an antioxidant that helps prevent prostate cancer.
Delicious fresh or sautéed with garlic, zucchini is at its peak between June and August. The body loves this green veggie it for its riboflavin, which aids in the production of red blood cells and helps convert carbs to energy.