Superfoods for spring, without which we can not, an important part of the body’s immunity. The spring months are the time when one feels the aroma of the blossoming nature, the unobtrusive warmth of the sun’s rays and the light and pleasant breeze.

This is also the time when most of us remember that it is time to lose the extra pounds gained during the winter season and do a light spring detox.
Instead of throwing yourself into diets that are actually possible to lose a lot of weight, but will quickly regain the lost weight at a later stage, you can indulge in a longer but definitely healthier diet with the real ones. superfoods for spring.

What can we use superfoods for

These are the superfoods that will both saturate you and supply you with energy. From the list of useful vegetables that we offer below, do not forget to regularly eat green onions and fresh garlic, yeast, dock and sorrel – the green wealth of spring.

Here is a list of the most suitable foods for the spring season with which to build a healthy energy diet. It will help you lose weight and protect you from spring fatigue. More and more often we read, watch and listen to different superfoods. In fact, the term was created for marketing purposes to increase sales of certain products.

Although no food works wonders on its own, there are foods that are very beneficial. Here are some delicacies that can really be crowned with the title of superfoods, thanks to their wealth of nutrients and the possible health benefits they bring.

1. Salad. Fresh spring salad, whether it is curly or plain lettuce, iceberg, arugula, kopf salad, etc., is a source of many vitamins and valuable mineral salts for the human body. You can eat with pleasure and delight fresh salad at any time of the day, as long as you eat it washed, soaked in water for 30 minutes and cleaned of damaged leaves.

2. Nettle. It contains many vitamins, enzymes, organic acids, mineral salts, chlorophyll and dyes and is one of the vegetables that appears in the spring. Its leaves have over 100 mg of vitamin C and nearly 10 mg of carotene. Nettle soup or stew will provide you with enough iron, which the body loses in the spring.

3. Spinach. In terms of mineral salts and nutrients, it ranks one of the first among spring vegetables, but remember that it is good to eat it fresh. During heat treatment, some of its valuable ingredients are destroyed.

4. Radishes. They are a rich source of minerals and vitamin C. They also have a proven detoxifying effect, and the most interesting and little known fact is that even their leaves are edible.

5. Asparagus. They rank among the spring superfoods that are very rich in vitamin A, phosphorus, calcium and potassium.

6. Peas. One of the earliest spring vegetables that can be eaten cooked in soups and stews, as well as in salads.

7. Zucchini. They are especially suitable for people suffering from gastrointestinal diseases, as they have delicate cellulose.