What seasonal vegetables to eat in April?

Ad April decide what vegetables include in our diet becomes a matter of taste, because the range of products Seasonal it is vast. Come on fresh legumes garlic asparaguspassing through the residues of winter, among which they stand out artichokes e spinach, the possibilities abound. The body prepares to fill up with nutrientswhile the eye is attracted by the colors and the palate by the flavours.

Seasonal vegetables in April

Taking stock of which vegetables are in season in April means getting ready to draw up a long list. In fact, on the fruit and vegetable stalls we find:

• Agretti
• Asparagus
• Beets
• Broccoli
• Artichokes
• Carrots
• Cabbage
• Savoy cabbage
• Brussels sprouts
• Turnip tops
• Onions
• Spring onions
• Watercress
• Green beans
• Fave
• Fennel
• Potatoes
• Peas
• Radicchio
• Radishes
• Rocket
• Shallots
• Jackdaws
• Dandelion
• Zuchinis

Properties of seasonal vegetables in April

Understanding which vegetables are in season in April helps us to make the most of their properties and keep the body healthy.

1 Cabbages, artichokes, fennel and spinach

Among the old acquaintances of winter we find cruciferous, artichokes e spinach. With cabbage, broccoli, cauliflower, Brussels sprouts, savoy cabbage and the like, we can then stock up on soccer, of phosphorus e potassiumas well as of vitamins of group A, C and K. Artichokes remain, however, excellent allies of liverthanks to the cynarin, and they make from detox. Spinach, rich in flavonoids and carotenoids, is potent antioxidants, allies of sight. Remnant of the cold months are also i fennelfoods diuretics e purifying.

2 Asparagus and radishes

When we try to understand which vegetables are in season in April we must not overlook the kings of the month: asparagus e radishes. The former contain good quantities of vitamin C and they do diuretics natural, helping to keep the healthy Heart. The latter are also rich in vitamins and are an excellent detox and reveal themselves allies of liver, mouth, stomach and intestinal health.

3 fresh legumes

In April, among the vegetables that offer us great possibilities in the kitchen, there is no shortage of fresh legumes, among which we find peas, broad beans, green beans and snow peas. All contain good amounts of ferro and folic acid. With their high satiating potential they turn out to be friends of the line. THE peas they are, in particular, a good source of vitamins A and C, as well as potassium, phosphorus and manganese. The fave they can boast a great detoxifying and purifying power, thanks to their richness in fibre. THE green beans they are also perfect for counteracting aging and jackdaws allow us to take good amounts of B vitamins.

4 Zucchini and dandelion

In April, the first ones also arrive on the tables zuchinis, which will keep us company for the rest of the warm period. These contain vitamin A and E as well as many mineral salts. Raw or cooked these vegetables make from panacea for intestines and kidneys. The dandelionequally purifying, is instead an ally of eyes and skin, for which it acts as a anti-inflammatory natural, as well as an antioxidant.

Once you understand which vegetables are in season in April it is clear which material with which to experiment there is no shortage in the kitchen. To fresh salads we can, therefore, combine warm and delicate ones velvety for days with still sparkling temperatures. Omelettes, Side Dishes tepid and first dishes vegetarians remain, however, evergreen classics.