Below is the list of seasonal vegetables available in May. Select the vegetable to know its properties.
> 1. Garlic
> 2. Asparagus
> 3. Chard
> 4. Carrot
> 5. This
> 6. Onion
> 7. Chives
> 8. Beans
> 9. Green beans
> 10. Fave
> 11. Fennel
> 12. Lettuce
> 13. Lentil
> 14. Potato
> 15. Peas
> 16. Radishes
> 17. Shallot
> 18. Celery
The garlic it is a plant known since ancient times, in fact it was already used by the Egyptians in the third millennium BC Useful for the prevention of flu, skin diseases and colds., garlic also has important disinfectants and antibiotics, digestive and carminative.
The asparagus, vegetables of the Liliacee family, have always been used in folk medicine against diuresis problems. In fact, the aspeargi are useful for fighting water retention, have few calories and are rich in saponins, polyphonols and potassium.
Swiss chard they are vegetables with an anti-atomic, refreshing and diuretic action, low in calories (100 g of beets contain 19 kcal) and rich in potassium, iron and vitamin C. They also contain carotenoids, lutein and beta-carotene which perform an antioxidant action.
Le carrots they are foods rich in carotenes, substances that the body uses for the production of vitamin A. Useful for the absorption of liquids in the intestine, they protect the cardiovascular system and help keep the eyes healthy.
The chickpeas they are legumes rich in carbohydrates and proteins, with a high content of magnesium, calcium and phosphorus. Valuable allies for the health of the heart and the cardiovascular system, they are also used for the control of blood pressure and the level of cholesterol in the blood.
Onion it is a vegetable with an antibiotic action, rich in trace elements and vitamins. Useful for its antibiotic, expectorant and diuretic properties, onion is an ally of the kidneys and the cardiovascular system.
Chives, is a perennial plant very common in domestic gardens, but also present in the spontaneous state. Rich in vitamin C, potassium and phosphorus, it is useful for heart health, blood circulation and to stimulate appetite.
The beans are legumes rich in fiber with a high caloric content (303 calories per 100 g of product). Very nourishing, rich in vitamins A, B, C, and E, and mineral salts, they also contain lecithin, a phospholipid that promotes the emulsion of fats, avoiding their accumulation in the blood and consequently reducing the level of cholesterol.
Green beans are the immature pods of the bean plant (Phaseolus vulgaris). With diuretic and refreshing properties, green beans are rich in minerals, fiber and water. Useful in case of constipation, they are also a valid food in the diet against diabetes.
Broad beans they are very nutritious and low heat legumes, rich in iron and vitamin C, therefore indicated in case of anemia. Being very rich in dietary fiber, they promote the proper functioning of the intestine.
The fennel it is a vegetable known above all for its digestive properties. Useful for the health of the entire gastrointestinal system, it has the ability to avoid the formation of intestinal gas and contains anethole, a substance capable of acting on painful abdominal contractions.
The lettuce (Lactuca sativa) is a vegetable belonging to the Composite family, of which there are many varieties, with different shape and appearance of the leaves. Being made up of about 95% water, lettuce has a great ability to rehydrate the human body.
Lentils are legumes useful for promoting concentration and memory, thanks to the content of flavonoids, niacin and thiamine. Not containing gluten, lentils are suitable in the diet for celiacs.
Potatoes are foods rich in vitamin C, useful against free radicals. The high potassium content makes them an excellent help against hypertension, potato slices can be used in cases of light burns, while starch can be used to moisturize dry skin.
Peas, low in fat and calories, are foods suitable for low-calorie and low-fat diets. Rich in iron, phosphorus, calcium, potassium, vitamin A, vitamin B1, vitamin C, vitamin PP, they are useful in case of constipation.
The radishes (Raphanus sativus) are vegetables useful for liver and kidney health, relaxation of muscles and the nervous system. Rich in iron, calcium phosphorus, B vitamins, vitamin C and folic acid, they have diuretic and purifying properties.
The shallot it is a vegetable that is good for nails and hair, thanks to the presence of silicon. With an important antioxidant action, it is rich in vitamins and contains quercetin and kaempferol, two substances that produce hallucin, useful in case of lung, stomach, colon and breast cancer.
The celery it is a useful food against fatal hernia that contains lutein, an antioxidant that protects the brain. Furthermore, its consumption is useful in those suffering from arterial hypertension and against rheumatism.
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> Fruits and vegetables in May
> The vegetables of spring
> The top vegetable of May: the last spinach
> The vegan recipes of the month of May