Seasonal greens will help replenish the supply of vitamins and trace elements.

Arugula Arugula is a healthy herb, as 100 g of the product contains the daily requirement of vitamin K, and it also contains zinc, magnesium, selenium, copper, phosphorus, iron and manganese. Arugula is eaten only fresh and goes well with vegetables, cheese, meat and fish, as well as sauces based on vegetable oils..

Arugula can be used by those who decide to lose extra pounds in the spring, as 100 g contains only 25 kcal. Arugula is not cut, but only washed and added to salads.

Try this pairing: arugula, cherry tomatoes, fried chicken liver, soft cheese, pine nuts, and olive oil. Simple, tasty and healthy recipe!

Green onions In the spring, our body suffers from beriberi, so it is recommended to use green onions, which saturate the body with useful vitamins, macro- and microelements. If you have a stressful day, not only chocolate helps, but also green onion feathers, which can be added to any salads. The product helps with loss of strength, dizziness and drowsiness.

The simplest combination is green onions, radishes, boiled chicken eggs and sour cream.

Sorrel Another useful spring product is sorrel.. It can be added fresh to salads, soups, borscht and pies.. Sorrel contains a large amount of ascorbic acid, therefore it strengthens the immune system. It also contains iron, magnesium, potassium and calcium.. There are only 19 kcal in 100 g of the product.

Ramson In early spring wild garlic appears in the forest. This green is rich in carotene, vitamin C, phytoncides, essential oil, organic acids and fiber.. Ramson has a strong garlic smell. Greens improve the functioning of the digestive tract, increase appetite, strengthen the nervous system and improve metabolism.. Wild garlic can be added to cottage cheese, soups and pies.

Parsley In terms of the content of ascorbic acid, parsley surpasses many fruits and vegetables.. 100 g of greens contains as many as two daily norms of vitamin C.

Parsley also saturates the body with potassium, magnesium, iron and vitamins B1 and B2.. The product can be added fresh to salads and soups, it goes well with meat and fish.

Dill Dill, like parsley, contains a lot of vitamin C, as well as vitamins E, A, PP and group B. Such a vitamin composition makes the product very useful.. Dill can be added to pie fillings, meat and fish marinated in spices and added to fermented milk products to give them an unusual taste..

Eat Greens and Stay Healthy!

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