Top 5 Foods You Should Eat Only When They're In Season



Asparagus, a member of the lily family, grows as a shoot from an underground crown. It traditionally heralds the arrival of spring, with a general harvest season of April through May. This vegetable comes in green and white. Because the green variety grows in the sun, it has more nutrients than the white, which grows in the dirt.

Asparagus is full of vitamin K and folic acid, as well as many other nutrients. Folic acid in particular is very important for pregnant women (or those trying to get pregnant) because it decreases risk of birth defects. Asparagus also contains gluthathione, a natural compound that helps fight cancer. And this veggie has lots of vitamin C and antioxidants.

Asparagus is also low in calories, with about 25 per serving. Asparagus contains zero sodium or cholesterol.

You should choose asparagus with compact, closed and firm tips. You can freshen up wilted tips by soaking them in cold water. Cook asparagus for a short time only in order to preserve the most nutrients.