It's spring—time to go green, literally. Take a stroll through the aisles of your local farmers' market, and you'll see stands covered in emerald green: think asparagus, spinach, scallions and early spring arugula. All that green is good for you too. Spring vegetables provide some of the highest levels of vitamin K, iron, and phytonutrients that ward off chronic diseases. Here nine nutritional powerhouses to load up on while the season, short though it is, lasts.
Asparagus
The imported, greenhouse-grown asparagus available year-round just can't match the flavor of fresh-from-the-garden stalks available between February and June. A cup of asparagus contains 70 percent of your daily-recommended amount of vitamin K, which helps transport calcium to your bones, and 20 percent of your vitamin A, which helps your immune system. It's also a great source of protein and folate. Another reason to love asparagus? Eating it before your drink alcohol is known to ward off hangovers.
Read More:
How to Grow Asparagus
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