springnutrition
Spring is in the air and summer is on its way! It’s never a bad idea to eat in-season. The seasonality of food refers to the time when food is at its peak in terms of harvest. Eating in season is associated with enhanced flavor, nutrition, and affordability. Though location and climate can drastically affect which foods are personally seasonal to you, there are some that tend to be universal across the board no matter where you are located. 




What’s in season?

Apples
Apricots
Asparagus
Bananas
Broccoli
Cabbage
Carrots
Celery
Collards
Garlic
Mushrooms
Onions
Peas
Pineapple
Radish
Spinach
Strawberries
Swiss Chard
Turnips

The nutritional breakdown of some of our favorites:

Apples: One medium apple meets 18% of our daily fiber needs. Its insoluble fiber aids digestion and regularity by helping food pass through the digestive tract quickly and seamlessly. Soluble fiber in apples is linked to heart health and blood sugar control.

Mushrooms: These veggies are a potent source of copper. Copper is an essential mineral needed for the production of collagen, a major structural component of skin and bones. It also works with iron to form red blood cells and prevent anemia as well as help maintain immunity to keep us feeling our best.

Peas: This sweet and starchy legume is a surprising source of vitamin K. Beyond blood clotting, vitamin K is recognized for its role in maintaining bone health and keeping arteries free from calcification. Manganese is another nutrient is boasts, which helps maintain skin integrity and is likely involved in bone production.

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Nutrition By Mia