Dietitians highlight that the Mediterranean diet aligns perfectly with seasonal spring eating. This April, focus on five key foods: radishes, fava beans, artichokes, baby greens, and asparagus.
Radishes, a spring root vegetable, contain anticancer compounds like sulforaphane. Fava beans provide protein, fiber, and heart-healthy benefits. Artichokes are rich in prebiotic fiber for gut health.
Tender baby greens like arugula offer vitamins and minerals for brain and immune support. Asparagus, a spring classic, is high in folate and prebiotic fiber.
Experts recommend using these seasonal foods to create anti-inflammatory meals and embrace a plant-forward diet this spring.