Transition to spring
Each season has its own vegetables and we should ideally regulate our diet based on products of each season. Currently, due the modernization of production with the use of greenhouses and freezing foods, we have at our disposal products from all over the world and of all seasons.
The transition to spring, marked by March, has characteristic vegetables that we should use to make the most of this season in food terms, because they cover the body's needs at this time of the year. Here is a short list of spring’s foods.
Each season has its own vegetables and we should ideally regulate our diet based on products of each season. Currently, due the modernization of production with the use of greenhouses and freezing foods, we have at our disposal products from all over the world and of all seasons.
The transition to spring, marked by March, has characteristic vegetables that we should use to make the most of this season in food terms, because they cover the body's needs at this time of the year. Here is a short list of spring’s foods.
- Avocado
- Squash
- Swiss chard
- Artichoke
- Celery
- Lettuce
- Leek
- Pineapple
- Banana
- Beet
- Onion
- Carrots
- Cherry
- Brussels sprouts
- Cauliflower
- White cabbage
- Apricot
- Endive
- Asparagus
- Peas
- Broad bean
- Green bean
- Kiwi
- Orange
- Lemons
- Apple
- Strawberry
- Turnips
- Nectarine
- Pear
- Peach
- Green pepper
- Garden cabbage
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