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Boost your health with spring's seasonal foods

Seasonal fruit and vegetables are often tastier and more nutritious than food that's not in season.

Opting for seasonal produce is environmentally friendly and can benefit your overall health.

So which vegetables are in season this spring? Melanie Dixon, registered nutritionist at Nutrable, has listed the health benefits of her four favourites.

Rhubarb

Rhubarb is rich in antioxidants, which have antibacterial and anti-inflammatory properties.

"Often thought of as a fruit, rhubarb is actually a vegetable! Packed with fibre, vitamin K, antioxidants and infection-fighting properties, it aids digestion, promotes bone health and defends the immune system," Melanie says. "Rhubarb is very versatile and can be stewed, poached, roasted or pureed, boosting dishes like oat porridge, Greek yoghurt, crumbles or zesty chutneys."

Radish

Adding radishes to your diet can help support heart health and cleanse the liver, among other benefits.

"Cheap and easy-to-grow, radish is packed with nutrients, including vitamin C, B vitamins, zinc and anthocyanins. Radish helps to cleanse the liver, relieve arthritis and supports heart health and weight management," the expert states. "It adds a peppery kick to salads, while roasting or pickling offers tasty alternatives."

Asparagus

Packed with vitamins and fibre, asparagus is great for supporting digestion and heart health.

"Rich in folic acid, iron, vitamins A, C, and K, B vitamins and fibre, asparagus is a natural diuretic. It's a great choice for supporting heart health, digestion, bone strength and protecting against harmful free radicals," Melanie explains. "Whether steamed, sautéed, boiled, roasted or juiced, asparagus pairs well with breakfast staples like eggs for a nutritious start to the day."

Beetroot

Beetroot is a good source of fibre and vitamins, including vitamin C.

"Bursting with vitamins, minerals, antioxidants, carotenoids, and nitrates, beetroot is well-known for improving blood flow, reducing blood pressure and safeguarding heart health," the nutritionist says. "It helps to reduce inflammation, supports detoxification and has digestive health benefits. Beetroot makes a great addition raw to salads, juices and smoothies or roasted for a softer, sweeter taste."