Food to eat in March

Winter is a real test for our body. Cold, short daylight hours, a lot of viruses and lack of sunlight damage immune system. But the damage is completely reparable – if you choose the menu for March correctly, then you will surely meet the warm season in excellent shape and with excellent well-being.
At the same time, few people seriously think that the body is weakened in spring and needs support and proper nutrition. But those extra pounds, which managed to settle on the sides for many winter holidays, for many are a real problem. And, instead of choosing a balanced diet, people choose an effective diet. This approach is fundamentally wrong – the body, instead of an enhanced dose of vitamins and trace elements , gets an even smaller portion.
How to make the right choice between beauty and health? In fact, there is no need to choose – a competent selection of food in March will make the beginning of spring useful and very tasty!

Green onions

Green onionsIt is considered to be the birthplace of onions in Central Asia – this aromatic plant was grown here more than 4 thousand years ago.
Green onion feathers contain sulfur , phosphorus , phytoncides, minerals and vitamins. And onions are a source of antioxidants that help the body get rid of toxins accumulated during the winter.
Green onions should be eaten by people suffering from arthritis – anti-inflammatory properties of the plant will prevent the development of the disease. In addition, the sulfur present in the composition is an excellent prophylactic against the weakening of cartilage tissue.
Regular consumption of green onions reduces the risk of caries, relieves insomnia and strengthens the nervous system. Antioxidants, which is rich in vegetables, block the growth of cancer cells, and vitamin Ccleanses the body of free radicals.
Green onions should be in the diet of every man – its use has a positive effect on the work of the genitourinary system. In addition, this vegetable is a powerful aphrodisiac that increases male libido. Women, too, should not abandon this fragrant green – hair will become silky and shiny, strong nails, and a regular menstrual cycle.
Nutritionists recommend including onions in a daily diet for people suffering from constipation. The ability of vegetables to stimulate the activity of the digestive tract helps to solve many problems with digestion.
Green onion calorie is 15-20 kcal per 100 g of product, so it can be included in the diet of diabetics and people suffering from overweight.


LentilsLentils began to be grown in ancient Egypt – lentil soup was served at the table of Ramses II, and lentil bread was necessarily placed in funerary burial places. Popular is a legume plant today.
Among all legumes, lentils contain the maximum amount of protein – at least 50%, the proportion of carbohydrates is 30%, and the rest is good fats . That is why you need to meet the spring dishes from this plant. This is especially true for the category of people who withstand fasting refuse meat.
Lentil contains phosphorus, magnesium , sodium , potassium , calcium , iodine , fluorine , nickel , boron , ironand vitamins of groups A , B , PP and E . In addition, this legume is rich in amino acids , dietary fiber, and isoflavones. Lentil dishes are nutritious and healthy. 100 g of pure product contains 295 kcal.
Even the ancient Roman doctor noted the healing power of this plant and prescribed dishes from it to patients suffering from nervous disorders.
Since the composition contains a lot of plant fiber, soups and lentil porridge help to restore the optimal functioning of the intestine. Puree is useful to include in the diet of people with duodenal ulcer or stomach.
Doctors recommend dishes based on lentils for people with heart or vascular disease. Due to the low glycemic index of the product, it is indispensable for people with diabetes, as well as those who are struggling with excess weight.
Compresses based on lentil flour contribute to the rapid healing of wounds and burns.

Dried apricots

Dried apricotsOur ancestors also learned how to dry vegetables and fruits in order to diversify their menu during the cold season. Dried apricot retains almost all useful substances during storage, therefore it is an excellent support for the body after a “hungry” winter.
Just looking at the “sunny” color of this useful sweetness, we can confidently talk about the rich content of vitamin C. In addition, dried apricots contain potassium, calcium, iron, and vitamins of group B. You can use dried apricots both in raw form and in various dishes and desserts.
The use of dried apricots helps to reduce the “harmful” cholesterol in the blood , cleanse the blood vessels and strengthen the walls. Doctors have revealed the ability of dried apricot to slow down or completely stop the growth of cancer cells. In 90% of patients who participated in a scientific experiment, a progressive malignant tumor sharply slowed down its growth.
Dried apricots compote necessarily enters the diet of pregnant women – it normalizes the work of the intestines and increases hemoglobin in the blood.
Dried apricots are sufficiently calories – 275 kcal per 100 g. Therefore, the daily optimal dose of the product is no more than 4 pieces. Diabetics and people with increased body weight should also limit the use of dried apricots.


ArtichokeAn artichoke is a herbaceous plant that belongs to the compositae family. In the food are used large inflorescences of the plant. The historical birthplace of this delicacy is the Mediterranean coast. The culinary history of the artichoke exceeds 5 thousand years.
Even if you have never tasted artichokes, the beginning of spring is the perfect moment to diversify your menu with a useful and tasty novelty. Artichokes contain phosphates, calcium, iron, carotene, inulin, and many vitamins (C, B, PP), as well as organic acids and essential oils. Inflorescences contain cinarin and inulin, so that they are the basis of dietary nutrition. Low calorie product – only 47 kcal per 100 g
Doctors recommend regularly using artichokes in patients with diabetes mellitus, as the most optimal starchsubstitute A decoction of the stems of this plant has choleretic and diuretic properties.
In addition, artichokes should be on the table for those who suffer from high acidity – the potassium and sodium salts that make up the product have a powerful alkaline effect.
The artichoke is actively used both in folk and in traditional medicine. Extracts of this plant are the basis for the manufacture of medicines, ointments, tinctures, cosmetics.


RhubarbRhubarb is a perennial plant of the buckwheat family. The food is used mainly stems, roots have found their application in medicine, and the leaves – to taste of many animals.
The first rhubarb sprouts appear literally from under the snow, and their value lies in the rich content of pectic substances , organic acids, carotene, mineral salts and vitamins (groups B and C). A couple of stalks of rhubarb on the “usefulness” of the composition is replaced by Apple or lemon . The caloric value of 100 g of the product ranges from 13 to 21 and mainly depends on the type of soil on which the plant grew.
Rhubarb is used both raw and in soups, stews, salads and desserts. The inclusion of this product in the diet stimulates brain activity and improves memory. It is established that rhubarb normalizes metabolism and promotes good bowel cleansing. This vegetable is especially useful for people suffering from constipation.
The rich content of vitamins and minerals helps strengthen the body and increase its defenses. And thanks to calcium, rhubarb is an excellent prevention of bone thinning and dental disease.
Organic acids, which are contained in large quantities in rhubarb, have a positive effect on the condition and appearance of hair and skin. Many diets aimed at preventing the manifestation of signs of aging, based precisely on the use of this wonderful plant.


RadishFor many people, it is radish that is a vegetable that signals the arrival of spring. And indeed, this plant is a genus of radish , one of the first to grow in the spring garden. Garden radish is not only healthy vegetable, but also very tasty. Great for cooking a variety of salads and cold soups. But the tops can be used for stews and soups. By the way, radish leaves are no less useful than a root vegetable.
What benefits will the body receive from such food? Radish contains folic acid , vitamins, calcium, sodium, potassium, chlorine , sodium and magnesium. That is why the vegetable is recommended by gynecologists for future mothers. Low calorie – 21 kcal per 100 g

In the spring, the inclusion of radish in the diet is necessary, because it, due to the high content of vitamin C and natural antibiotics (phytoncides), strengthens the immune system and increases the body’s ability to resist viruses. And vitamin E, which is rich in the bright peel of a vegetable, prevents the development of cancer.
Spring is a time when many people resume sports activities in order to captivate everyone with the perfect figure in a bathing suit. Radish is a useful friend of all athletes, because it is rich in amino acids that strengthen muscles, and contributes to their rapid growth.
More details in the publication: Radishes


SpinachSpinach is an herbaceous annual plant of the amaranth family. He is deservedly called the “king of vegetables”, because by the number of useful properties for the body it is difficult to compare with other plants eaten.
The uniqueness of spinach lies in its rich protein content – more than only in legumes. And at the same time, the uniqueness of the product is only 22 kcal per 100 g. As for the vitamin-mineral composition, then spinach also has no equal.
Spinach can be eaten both raw and cooked – soups, stews, pies, casseroles, and more. There are so many recipes with this plant that even the most captious gourmet can choose a dish for himself.
The use of fresh spinach has a positive effect on the state of the oral cavity – those present in the composition of the substance prevent the development of periodontal disease. This salad is prescribed for avitaminosis, anemia and reduced immunity.
Other useful properties of spinach are improving the blood characteristics, cleansing the body of toxins and toxins, restoring visual function, strengthening bones. In addition, the plant extract is included in many effective anticancer drugs, and the inclusion of vegetables in the diet is an excellent cancer prevention.
More information in the material: Spinach


NettleStinging nettle is a grass plant of the nettle family. Many of us relate nettles to weeds, and mercilessly destroy the burning weed. But it is completely in vain – the plant is a real well of vitamins, especially in spring, when the body suffers from beriberi, and there are practically no seasonal vegetables and fruits.
Due to the burning peculiarity of nettle, it is impossible to eat it raw. Therefore, the necessary heat treatment is required – simply scald with boiling water. It is important to note that such manipulations do not reduce the beneficial characteristics of spring grass.
Nettle contains aluminum , carotene, organic acids, vitamins of group K, E, B and C, iron, potassium, copper, zinc, calcium, barium, manganese, phytoncides, sulfur. Caloric content – 13 kcal / 100 g. Healing sprouts are young, in a mature plant the concentration of beneficial substances is much lower.
Foods with nettle help strengthen the body and replenish the supply of missing vitamins and minerals. Unlike pharmacy vitamin-mineral complexes, the inclusion of this plant in the diet will not cause hypervitaminosis.
The plant has a pronounced anti-inflammatory effect and helps the body more likely to cope with the existing inflammatory processes. Nettle tea is good for those struggling with bruises under their eyes.
Since ancient times, nettle is called a female plant – decoctions and extracts on its basis are useful for skin and hair. In addition, this plant contains substances that slow down the aging process.


SorrelSorrel is a herbaceous perennial plant with a pronounced sour taste. He is one of the first to appear in the spring garden and brings long-awaited variety and freshness to the meager winter menu.
The value of sorrel is not only a pleasant taste and bright spring aroma, but also a rich content of beneficial substances – vitamins, acids, essential oils and minerals. At the same time the plant belongs to dietary products – the nutritional value is only 21 kcal / 100 g.
Regular consumption of dishes with sorrel helps to normalize blood pressure and reduce the burden on the heart. Antioxidants, which is rich in early spring vegetables, cleanse the body of free radicals.
Sorrel is necessary to eat the elderly, as well as those who have vision problems – the salad is rich in vitamin A, which is very good for the eyes. Vitamin C eliminates the manifestations of spring avitaminosis and adds vitality. Sorrel juice relieves headache and prevents the recurrence of sciatica.
Women who have reached menopause can, with the help of sorrel, minimize the appearance of menopause. By simply turning it on in the daily menu, you can deal with hot flashes, dizziness and sweating.


EggsEggs have been an indispensable part of the human diet for many centuries. Do not abandon them and with the onset of spring – a lot of useful nutrients contained in the product, strengthen the immune system and prevent the development of many diseases.
The composition of the egg is really unique – it contains all the vitamins and minerals that the body needs for proper development and normal functioning. That is why eggs are necessarily included in the children’s menu and many medicinal diets. Calorie product – 157 kcal.
Phosphorus, which this product is rich in, is necessary for protein synthesis. Therefore, those who do not abandon the daily use of eggs, have healthy strong hair and less likely to suffer from skin diseases.
Vitamin D promotes good absorption of calcium and prevents the development of rickets, as well as diseases of the musculoskeletal system.
There are a lot of antioxidants in eggs, which are a defense against the development of cancer.
Many refuse eggs, fearing “bad” cholesterol – and in vain, the substances contained in egg white , on the contrary, cleanse the blood of excess fat and strengthen the vascular walls.
But do not forget that this product is a strong allergen, so it should not be abused.


SalmonSalmon is a genus of fish that includes several species. Salmon is appreciated for its unsurpassed taste and rich content of nutrients.
And let salmon not be included in the list of seasonal products, its use in the spring, when the body is weak and in need of restoration is simply necessary. The main value of the product is contained in the composition of omega-3 fatty acids , supplemented with microelements and vitamins. If three days a week on the table will be dishes from red fish, health problems are guaranteed to be less. Caloric content of the product – 142 kcal.
Everyone knows that fish is beneficial for the brain, strengthens memory and slows aging. But besides this, it has a lot of other useful properties. For example, strengthening the vascular walls and blood pressure adjustment. In general, it gives a positive effect for the whole organism and prevents the development of cardiac pathologies.
Red fish is a dietary product and is the basis of the diet for those who want to say goodbye to extra pounds, without exposing the body to “hungry” stress.
The use of this product is high for the nervous system. Lovers of tasty fish are more resistant to stress, much less likely to suffer from depression and rarely become clients of psychotherapists.
Another advantage of salmon – the almost complete absence of contraindications. The only limitation is product allergy.
Details about the fish in the material: Salmon


AlmondAlmond nut, many appreciate for high taste, not even thinking about the benefits of the product for the body.
Almonds are rich in fats – they make up about 50%, proteins – 20%, carbohydrates – 10% and fiber – 12%. The remaining share is ash , water , vitamins and minerals. Fats are represented as saturated and unsaturated acids . Calorie content – at least 600 kcal. The high concentration of nutrients makes it necessary to limit the eating of this delicacy. In the spring, for the support of the body and well-being, 3-4 nuts will suffice.
Those who do not deny themselves the pleasure of regularly eating almonds are not only less likely to get sick, but also grow older much more slowly. The secret lies in the loading dose of antioxidants contained in each nut.
Despite the high content of fat, this product is the main enemy of bad cholesterol in the body. And all because the fatty acids that nut is rich in have a positive effect on the function of the circulatory system.
“To taste” almonds and urogenital system, as well as the gastrointestinal tract. Drugs based on its extracts are prescribed for various inflammatory processes. The man’s strength also lies in the nut – it strengthens the potency and prevents the development of prostatitis.
Like many other nuts, almond stimulates the brain, strengthens the nervous system, helps with insomnia and neurosis.


It is not at all difficult to make spring really enjoyable and to save the body from vitamin deficiency and viruses. And it is not necessary to send to the pharmacy for synthetic vitamin complexes, it is enough to balance your menu and include all the listed products in it.

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