What vegetables are eaten in March?

March marks the return of spring and know which ones verdure in season they are eaten in this month becomes essential to face the transition. Alongside the old acquaintances of the cold months we find some interesting ones novelty and vegetables are confirmed as a great source of nutrients. The nature therefore, it returns to flourish and our diet can only gain from it.

What vegetables are eaten in March

The vegetables that are eaten in March are very many and make one list it can help us not to neglect any food. Among the seasonal products we find then:

• Agretti
• Asparagus
• Bietola
• Broccoli
• Artichokes
• Carrots
• Cauliflower
• Brussels sprouts
• chicory
• Turnip tops
• Onions
• Spring onions
• Fennel
• Potatoes
• Leeks
• Radicchio
• Shallot
• Celery
• Spinach
• Jackdaws
• Jerusalem artichoke

Detox effect

Understanding which vegetables are eaten in March means having the ability to purify our organism. Among the seasonal products we find, in fact, still artichokes e fennel. The former, given the presence of cynarin, are great allies of liverwhile the latter have outstanding properties diuretics. This beneficial effect is also attributed to asparaguswhich are also rich in vitamin C, fibre e folate.

In our shopping should not, then, miss the aggretti, also known as friar beards. These are source of vitamins e minerals and they are a cure-all for both the kidneys and the intestines. The turnip greensexcellent on orecchiette, but not only, are, finally, a great detox food and introduce into our diet antioxidants in quantity.

Cruciferous vegetables, onions, carrots and potatoes

The variety of products available to us in March is vast. In this month they are still in season cauliflower, broccoli e Brussels sproutswith which we can stock up on fibre, vitamin A, C and K, as well as of soccer, potassium e of phosphorus. Onions e spring onions instead, they help us to flavor our recipes. These are also from antibacterial e anti-inflammatory natural and can come to our rescue against seasonal ailments and allergies. The carrots instead, they are a panacea for ours skin in view of the summer months, while the versatile potatoes they provide antioxidants and vitamin E.

Snow peas and Jerusalem artichokes

Among the vegetables that are eaten in March they stand out jackdaws e Jerusalem artichoke, extremely beneficial vegetables, often little considered. The former, as good legumes, are perfect for those who want to stay in formasince they are presented as a concentrate of fibre very low calorie. They also offer the possibility of taking good quantities of calcium, phosphorus and potassium, as well as Vitamins of group B. The tuber can instead act as a low-calorie alternative to potatoes and, eaten cooked or raw, can help keep blood levels in check cholesterol e you sugars in the blood.

In front of a complete picture of which vegetables are eaten in March, it is clear that the variety it’s not a problem. The possibilities for to experiment they are just as numerous. If during cold days soups and soups remain an option, centrifuges detox, fresh salads and light seconds begin to play an important role.