Super Foods Of Early Spring

Super-foods of early spring will saturate the body with the necessary vitamins and useful substances and will add energy for new endeavors.

Super-foods of early spring will saturate the body with the necessary vitamins and useful substances and will add energy for new endeavors.

By the beginning of spring, our body is weakened by winter colds, lack of vitamins and sunlight. This affects both general well-being and appearance: the skin becomes dull and flaky, hair becomes brittle. Often, a few extra kilograms appear on the waist during the winter.

The arrival of the first spring days is the time to review your diet. The body no longer needs high-calorie food, which it needed for heating in the cold. But you need to add foods rich in vitamins and other useful substances to your diet to give yourself energy and improve your mood. Super products of early spring will help with this.

What micronutrients are needed in the spring

In order to return the body to normal life activity, in the spring it is necessary to pay special attention to the following vitamins, micro- and macroelements:

• Vitamin A is important for improving the condition of the skin and protecting the lungs from colds, which often occur in early spring.
• Vitamin C is needed to improve immunity and prevent bleeding gums.
• Vitamin D is involved in the assimilation of calcium, which is important for restoring the condition of nails, hair, and bone tissue.
• Vitamin E gives the body vital energy and restores muscles.
• Vitamins of group B provide tissues with oxygen, help to cope with fatigue, and restore the nervous system.
• Iron and magnesium in the spring help fight against quick fatigue and chronic fatigue. Calcium and manganese are needed to prevent problems with bones and teeth. With a lack of zinc, immunity, skin and nails suffer. Potassium is important for the prevention of digestive disorders, heart rhythm; copper - to prevent anemia, improve attention.

The best products for early spring

At the beginning of spring, there is still not enough sun, the main source of vitamin D, and fresh vegetables and fruits are not yet ripe. What superfoods should be on our table in early spring so that the diet is balanced?

Citrus fruits. Thanks to the thick skin, the content of ascorbic acid (vitamin C) in oranges, grapefruits, tangerines, and pomelo is preserved even in the spring. In addition to the above, ascorbic acid is needed to strengthen blood vessels and improve iron absorption.

Fermented milk products help maintain intestinal microflora. This is important for proper assimilation of the necessary food components, normal functioning of the immune system and good skin condition. In addition, fermented milk products are sources of vitamin A.

Fatty sea fish. Sardine, salmon, salmon, Norwegian herring are sources of Omega-3 fatty acids and vitamin D. They are necessary for strengthening bones and teeth. Omega-3 reduces the risk of cardiovascular diseases and depression.

Vegetables. Carrots, white cabbage (including sauerkraut), cauliflower and broccoli, and beets can also be safely classified as super-foods of early spring. These vegetables are a good source of vitamins, minerals, antioxidants, and dietary fiber. They will support the body until the appearance of fresh seasonal vegetables and greens.

Legumes and cereals. Buckwheat, oatmeal, pearl barley, and asparagus beans are important sources of magnesium, silicon, and B vitamins. They support the nervous system, help improve the appearance of skin, hair, and nails.

Green. At the beginning of spring, spinach, parsley, dill, green onions acquire special value. Spinach is rich in iron, calcium, beta-carotene, vitamin K. Dill leaves contain vitamins of group B, C, PP, P, carotene, folic acid, salts of iron, potassium, calcium and phosphorus. Therefore, dill is useful for skin and vision, protects the body from infections, strengthens the nervous system, and improves the condition of hair and skin.

Parsley is rich in vitamins C, B1, B2, K, PP, E, carotene, contains folic acid, flavonoids, iron salts, phosphorus and other trace elements.

The green leaves of onions contain magnesium, potassium, nitrogen, phosphorus, calcium and zinc, vitamins A, C, E, B vitamins.

Vegetable oils are rich in vitamins A, E, D. In addition, adding vegetable oil to salads and other dishes is necessary for the full absorption of fat-soluble vitamins contained in other dishes.

Spring is a good time to switch to a healthy diet.