Health And Wellness Center: Spring fruits and vegetables to plant

Although at present it is possible to have the most fruits in any season, it is important to take advantage of seasonal, being at its best flavor and nutritional value. Spring gives way to very refreshing and water rich in fruits, and some continue even in summer. The most important fruit in spring are:

Strawberries (February to May)

It appears in late winter, and serves as a continuity for the supply of vitamin C of citrus, because the strawberry is a good source of this vitamin. It is low in calories, just 30-35 Kcal per 100 grams, is slightly sweet and sugar content is not very high compared to other fruits, being approximately 5.4%. For this, be very appetizing and for being a good source of fiber, usually incorporated with often included in diets weight control typical of this time of year. Vitamin C and its high content of anthocyanins and carotenes, natural dyes which confer antioxidant properties, and thus cell protective action. Its more potassium than sodium, promotes diuresis. In its nutritional value, it also highlights folic acid, among other things, involved in the production of red and white cells and the genetic material synthesis. Strawberry can be taken in many different ways, in salads or desserts, alone or combined with milk, puddings, ice cream, cakes, etc.

Cherries (May to July)

There are a variety of cherries and cherry increased production in Spain is in Caceres. It is more caloric than its biggest strawberry sugar content. Like most fruits, the calories come from carbohydrates (9.5%) mainly in the form of simple sugars such as fructose, fruit sugar. The interesting aspect of the cherry, is the content in carotenes and anthocyanins, natural pigments, like the strawberry, they give color and turn out to be powerful antioxidants that help neutralize free radicals that influence cellular aging. They are also good source of fiber and potassium, a mineral that among many other functions, is involved in water balance between intra- and extracellular space. Other minerals found in cherry are calcium, phosphorus and magnesium, but in lower amounts. They are delicious raw, but are also intended to canned in syrup, candied cherry, and liqueurs. They are added to salads, pies or yogurts.

Medlar (April to May)

The medlar belongs to the family Rosaceae. It is thought that its origin is China. It is a fleshy and very refreshing and very appropriate to the time for spring fruit. It is sweet and sugar content is between cherry and strawberry, 7.2%. Still it has a moderate caloric intake, 34 kcal per 100g. Of its vitamin and mineral, they stand out especially carotenes that give the orange color, and an appreciable amount of potassium as well as more moderate magnesium and calcium. In the input fiber Medlar, stands pectin, a soluble fiber capable of forming gels and makes it a very suitable fruit for making jams and marmalades. Medlar is also notorious contents in some organic acids such as citric acid, tartaric malic, present in the juicy pulp and responsible for its characteristic and those who are attributed various health properties. It is usually eaten fresh, although increasingly creative cuisine is incorporated resulting cooked delicious dishes.