What fruits and vegetables to eat in April – Seasonal calendar

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What fruits and vegetables to eat in April – Calendar of seasons. April is the month in which spring has already begun, so we find vegetables and fruits that are beginning to serve us to prepare some of the freshest dishes of this season.

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What fruits and vegetables to eat in April – Seasonal calendar

What fruits and vegetables to eat in the April seasonal calendar

In April, we found all those fresh spring vegetables, tasty artichokes, tasty salads of lettuce and watercress, fresh and tender vegetables such as peas and broad beans, so that the kitchen is completely renewed. For the fruitinstead, it is a period of transition in which there are still citrus fruits and apples, while the exotic fruits it is always present and will allow us to make tasty fruit salads or flavored fruit tarts.

This is what you should buy this month, but before you leave this link where you can check out all the full program for the season.

april fruits

What fruits and vegetables to eat in April seasonal calendar oranges

  • oranges
  • Attorney
  • bananas
  • Strawberries
  • Kiwi
  • Lemons
  • Apple
  • pears
  • Grapefruit

april vegetables

What fruits and vegetables to eat in April seasonal calendar asparagus

  • asparagus
  • Garlic
  • Beet
  • Spinach
  • Broccoli
  • artichokes
  • carrots
  • Cauliflower
  • Cabbage
  • Chicory
  • Onions
  • cress
  • beans
  • Salad
  • eggplant
  • green peas
  • turnips
  • radishes
  • Zucchini

Based on what has been mentioned, we want to explain some of the fruits and vegetables of this month in more detail, so that you can learn more about their properties and benefits.

Garlic

To preserve the nutritional value of garlic, it must be eaten alone or in crushed sauces, with the risk of bad breath: in doing so, in addition to antioxidants and minerals (Iron, zinc, potassium), you will integrate a good dose of vitamins. B3, B6 and polyunsaturated fatty acids, unfortunately, the antioxidant properties of garlic are lost with use and the cooking that is done in the kitchen, by frying it.

Apple

The Apple It is excellent for health, it is a source of vitamins: A and group B, although the content varies by variety. It is also rich in fiber and quercetin, an antioxidant. It is recommended to consume it with the skin in small bites, one because it is rich in polyphenols and its power antiradical It is comparable to oregano and two because it helps clean teeth and regulate intestinal transit. Contents vitamin C it is slightly below average compared to other fruits.

Zucchini

Zucchini is rich in water and therefore provides few calories per serving (22 Kcal in 200 g). Composed mainly of fiber, contains few vitamins (C, B2, folate) which are largely lost during cooking. Among the mineral salts, there is a good percentage of potassium and phosphorus.

Spinach

A portion of spinach (200 g) provides 62 Kcal. Its protein content stands out for being a leafy vegetable, and the Rich in minerals, including iron, calcium, potassium, zinc and magnesium: One serving satisfies 50% of an adult’s daily iron requirements. Excellent in the content of vitamins C, A, folic acid, spinach also has a good presence of folate and other B vitamins (B3, B5). These components are accompanied by carotenoids such as lutein, typical of green leafy vegetables.

beans

Being a legume, it is high in protein: a portion of 250 g covers 20% of the daily requirement. Contents vitamin B and vitamin C is very interesting (the latter gets lost in the kitchen). Extremely rich in minerals, including selenium, it also contains various groups of polyphenols which, together with all the other nutrients, help in the drainage of liquids and improve the functionality of the urinary tract.

artichokes

The edible part of the artichoke represents about 1/3 of the total. It is a good plant source, low in calories and high in iron, magnesium and phosphorus. The potassium and vitamin C content is discreet. It also stimulates intestinal transit thanks to the action of fibers (a portion of 250 g, equal to 3-4 artichokes without waste, provides 50% of the recommended daily fiber intake). .

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