What vitamins are in spring greens? Spinach is among the very popular green leafy vegetables. This food is extremely rich in nutrients, especially vitamins C and A, which have an antioxidant effect. Nutrient compounds in spinach reduce the risk of osteoporosis, heart disease and cancer. Spinach is available throughout most of the year, and it is freshest and has the richest taste in the period from March to May, as well as in September and October. Very important elements of spinach for maintaining bone health are vitamins K1, calcium and magnesium.
Cucumber is an annual, herbaceous plant that contains very few calories and is rich in minerals, especially potassium. In order for the effect of potassium from the cucumber to manifest itself, the cucumber does not need to be salted at all. Raw cucumber regulates the work of the intestines and thus stimulates digestion, helps the excretion of toxic substances from the body and lowers blood sugar. In addition to being healthy and refreshing, cucumber is also used in cosmetics to beautify and refresh the skin of the face. Cucumber peel contains a large amount of vitamin E, which protects the skin from free radicals and protects it from aging. Cucumber contains a significant amount of mineral salts, including zinc, which is an effective facial cleanser.
Spring onions are an indispensable part of the spring table. It is a powerful protector of the heart muscle and bones, because it is rich in minerals, especially calcium and potassium, as well as vitamins of the B complex. It is also known as a natural antibiotic, because it is rich in essential oils and medicinal aromatic substances that destroy harmful bacteria in the oral cavity and intestines. It also lowers blood sugar levels.