Spring season is here. Take advantage of the seasonal fruits and vegetables and increases your intake of vitamins and minerals.
” Seasonal tastes better because they are harvested at ripeness which allows to organically go through its growth process and consumed fairly soon afterwards.”
Melissa Piccinin, Nutrition Coach at Sheridan College
“Non-seasonal produce is mass-produced, using chemicals and agents that do not allow the produce to go through its natural growing and ripening rhythms,” says Piccinin.
She added,” Produce that is not in-season, transported from warmer climates. That means that the produce is not harvested at its peak ripeness.”
Every season has its variety of fruits and vegetables. Apples, asparagus, greenhouse strawberries, cabbage, carrots, greenhouse cucumber, greenhouse tomatoes, potatoes, lettuce, sweet potato are some examples of available Spring fruits and vegetables.
There are various reasons to eat seasonal food.
Spring Fruits by Nik KuarSingh
Seasonal fruits and vegetables taste better and are cost-effective. They support the digestive system and contain more nutritional value. Also better for the environment and the local community.
“Buying seasonal and local is better for the environment because the cost of transport and fuel consumption is less,” says Piccinin.
Eating seasonal foods is more important than opting for off-season foods. Because out of season produce are picked before they are fully ripe. These foods are frozen and sprayed with chemicals to travel long distances. Thus, this kind of produce lacks nutritional value.
Seasonal food contains antioxidants and phytonutrients more than other non-seasonal food. It is always better to eat what is available in the season to consume fresh and healthy.
It is better to consume what is grown in the season to enjoy the taste, freshness and lowest prices.
For more information on seasonal produce visit: Foodland Ontario