Spring is a perfect time to refresh meals with seasonal fruits and vegetables after winter. Four spring favorites—spinach, beets, strawberries and asparagus—offer strong nutrition and versatility.
Spinach is rich in vitamins A and K for eye and bone health, plus folate, iron, potassium and magnesium for growth and muscle development. It can be enjoyed in salads or cooked dishes, and its mild taste blends easily into sauces, smoothies, and soups for picky eaters.
Beets provide folate and fiber, while beet greens add vitamins A and K along with key minerals. Roasting brings out their natural sweetness, and they can also be shredded raw, blended into soups, or mixed into dips like hummus.
Strawberries shine in spring with a full day’s worth of vitamin C per cup, plus fiber and manganese for bone health. They’re easy to serve fresh, in meals or drinks, and even strawberry tops can be used to flavor water.
Asparagus supplies vitamin K, folate, vitamin A, and iron. Its colorful varieties are fun to eat and taste great roasted or added to pastas, salads, and stir-fries.
Source: https://www.eatright.org/food/food-preparation/seasonal-foods/make-a-fresh-start-with-spring-foods
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