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Spring nutrition

In winter we lack fresh fruits, berries and vegetables, all of that food which contain so necessary for us vitamins. We get them canned or artificially grown and it can’t satisfy the needs of our body. And we see all its grievances in spring. We especially feel that with brittle nails, split hair ends, flaky dry skin. We also can feel weakness, constant fatigue, loss of appetite. The lack of vitamins and minerals can lead to more serious diseases. How can we prevent such consequences? Let’s see how we can take measures.

According to statistics, in spring people are especially prone to eat sweet goodies, which lead to overeating and overweight. The first step is to correct your ration and exclude the products with a high content of sugar. The natural sugar in vegetables, dairy products, fruits and dried fruits is enough for the body’s need of glucose. When the warmth comes, the body no longer needs heating and fats which it required in winter such as meat and fatty dairy products. You should also replace such drinks like tea or coffee by pure water and natural juices. Dehydration often can be mistaken for hunger, but we don’t need overweight in spring at all.

You shouldn’t pounce on fruits and vegetables right away. Taking into account that they had been stored during all the winter, hardly they can bring much benefit.

green peasGreen pea is a leader among the useful products that can be found in spring. It is very tasty and most importantly useful. Its quality is compared with meat by the protein amount, but it is much easier to digest. Therefore, it is constantly used by nutritionists. Peas are rich in carbohydrates and trace elements – potassium, manganese, iron and phosphorus; it contains B vitamins, carotene (provitamin A), vitamins C and PP. It is also a source of lysine, one of the most deficient amino acids; methionine, tryptophan, cystine and others. The use of pea prevents cancer, heart attack, slows down aging, it is useful in cardiovascular diseases.


I wish I could, but I really can’t live without oyster mushrooms! There are many recipes where they are irreplaceable. But in addition to their flavoring qualities, they are rich in  vitamin PP, B1, B5, B2, B9, B6, A (beta-carotene), D2, choline. As well as peas, oyster is a storehouse of protein and is equal to meat and dairy products. Moreover these mushrooms contain selenium, calcium, sodium, potassium, magnesium, iron, phosphorus, zinc, manganese, copper. They are capable to deduce radionuclides and toxins from the body, and also have a strong bactericidal and anti-inflammatory effect. In general, they are endowed with similar properties with peas, in addition, I can say that it is useful for the prevention of hepatitis, cholecystitis, atherosclerosis, cancer, diabetes and allergies.

Cucumber isolated over white background

First spring cucumbers. These vegetables are rich in calcium, potassium, iron, phosphorus, iodine and vitamins A, B1, B2, B6, C, H and PP. Consumption of cucumbers facilitates the smooth running of the brain, bowel cleansing, eliminates cholesterol, prevents atherosclerosis, it is useful in case of problems with the digestive tract and cardio – vascular system. They are helpful in order to digest protein, so they are indispensable in the intake of meat. Nutritionists also advise them, because of the low calorie content, so you can eat them without restriction.

milk_productsWe shouldn’t forget about dairy products. They help to maintain intestinal microflora and promote digestion. All the vitamins and minerals which our body gets will be well absorbed with milk products. Due to the content of vitamin A, the consumption of dairy products can prevent colds and strengthen immunity. It is a perfect way to start your day as I’ve already mentioned in “Breakfast ideas” and it is very important during the spring rains and slush.

Take care of yourself and your proper nutrition!

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