The most useful spring vegetables that we can’t live without. The first spring breaks and everything turns green. Everything green is good for the body. Spring vegetables provide some of the highest levels of vitamin K, iron and phytonutrients that protect the body against chronic diseases. Phytonutrients are natural, biologically active components of plant foods and are found in fruits and vegetables. They are usually found in the skin of fruits or vegetables and are what make the plant color. Research by scientists shows that a large part of phytonutrients have the effect of antioxidants. In general, spring foods are best eaten in the spring.

Here is a list of the most useful spring vegetables

They load with useful substances, arranged in alphabetical order: The artichoke is the culinary delicacy of spring. It helps with good digestion and is rich in inulin, a probiotic that supports the growth of beneficial bacteria in the gut. Its medicinal ingredient called cyanine stimulates the secretion of bile juice and improves the breakdown of fats. However, the ingredient is lost when the vegetable is cooked and when the leaves are brewed for tea.

Green onion
Green onion

Asparagus is a spring superfood rich in vitamin A, phosphorus, calcium and potassium. They are rightly considered an aphrodisiac not only for men, but also for women. Asparagus is also a weight-loss food. A bunch of asparagus contains 70% of the recommended daily amount of vitamin K, which helps transport calcium to the bones, as well as 20% of the recommended daily allowance of vitamin A, which helps the immune system. It is also a great source of protein and folic acid. Also, eating asparagus before drinking alcohol staves off hangovers.

Useful spring vegetables for woman

Peas are one of the first spring vegetables and after the beneficial foods for female hormones. Just one cup of peas can provide your daily amount of vitamin C. Peas are one of the best sources of thiamin or vitamin B1, which boosts your mood and fights depression. Green onions and fresh garlic lower blood pressure and reduce the risk of heart disease. It contains a lot of vitamin C, potassium, calcium, quercitin, which is a strong antioxidant, as well as dietary fiber.

Green prevents many more diseases, from dermatological diseases to cancer. Lettuce is among the vegetables that reduce the risk of breast cancer and lung cancer, helps against diabetes, is good for vision and good digestion. Lettuce is also among the foods for weight loss and good eyesight, as well as among the green leafy vegetables that protect against diabetes. It is also rich in vitamin K.


Radishes are extremely nutritious, containing almost a third of the daily recommended amount of vitamin C. Radishes help prevent cancer. Radishes contain vitamin A, B vitamins – B1, B2, B3, as well as vitamin C. They are rich in mineral salts of iron, phosphorus, potassium, calcium and sodium. They include enzymes, essential oils, cellulose and pectin. The leaves are also not to be neglected because they contain more vitamin C, calcium and protein than the radishes themselves.

Arugula has a mild peppery taste and highly charges the body with magnesium, which is an important mineral for bone strength and the immune system. Arugula also helps against ulcers. Spinach is a great source of vitamin C and folate, two nutrients that strengthen the immune system and ward off allergies.

Spinach is rich in the compound betaine, as well as lutein and zeaxanthin, two phytochemicals that may help prevent age-related macular degeneration, one of the leading causes of blindness. Spinach is also rich in magnesium, which is good for the brain, helps build stronger muscles and reduces the risk of diabetes. Research shows that spinach helps prevent cancer and hypertension.

However, experts recommend that spinach is not eaten raw because it damages the kidneys. Enjoy these healthy vegetables all spring long, but always wash them thoroughly!