March is ‘National Nutrition Month’ and now is a better time than ever to begin eating healthy! Here are my 5 favorite springtime vegetables (and why!):
Arugula: This is a low calorie leafy green vegetable; only 5 calories per cup! It also contains vitamin K and has just as much calcium as spinach. Both vitamin K and calcium are essential for developing strong bones.
Asparagus: It contains high levels of potassium and folate which is an important B vitamin that helps to prevent neural tube defects. There is also research that has shown asparagus contains anti-tumor compounds. (Fun fact: In some countries it’s used to reduce menstrual cramps, promote fertility, and strengthen the female reproductive system.)
Beets: This is another potassium loaded vegetable which is an important mineral for heart health. Beets can be boiled, steamed, eaten raw in salads, or used in juice blends. In addition to eating beets, you can also eat their leaves! The leaves taste great steamed and are also high in calcium, iron, and vitamins A and C.
Carrots: The orange color of carrots is caused because of their high beta-carotene content. Beta-carotene is from the carotenoid family, which are antioxidant compounds found in plants. These compounds are associated with numerous health benefits including, but not limited to, a decrease in post-menopausal breast cancer.
Sweet Onions: Not only are onions on the list of 12 least contaminated foods, they are also high in protein! Onions also contain quercetin which is anti-inflammatory compound that has beneficial effects
What's your favorite way to eat your veggies? In a big salad? In a green hemp smoothie?