Mar 26, 2015 1:00 PM
Author: Office of Public Affairs
Spring has sprung! We can enjoy more daylight hours, higher temperatures and, best of all, fresh spring veggies. “Aim to eat at least two to three servings of vegetables every day,” says Jamie Saunders, MS, a registered dietitian at University of Utah Health. “Eating vegetables in season is cheaper and more nutritious. Try to choose a variety of colors to get a variety of nutrients.” Here are some favorite greens of the season.
The tough exterior of an artichoke makes it tricky to prepare but well worth the work. Artichokes are a great source for fiber, folic acid and vitamin C. Low in calories and fat but loaded with antioxidants, artichokes also might help lower cholesterol and aid in digestion.
This delicious vegetable is available in green, purple and white varieties. Asparagus is an excellent source of calcium, folic acid and vitamins C, E and K. It’s a diuretic and may help prevent kidney stones. Asparagus also might help reduce the risk of diabetes.
This less-common vegetable is crunchy yet sweet, and similar in taste to licorice. All parts of the plant are edible. Fennel is rich in vitamins and minerals and contains antioxidants. Studies have shown fennel may reduce inflammation and help prevent cancer.
Fresh green peas can be eaten in the pod. They are tender, sweet and contain antioxidants and vitamins A, C and K. Low in calories and rich in nutrients, they are a good source of protein, folic acid and fiber.
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