Vegetables of the June season

june vegetables

As temperatures rise, the size and juiciness of fruits also increase, making them an excellent source of hydration. Seasonal fruits not only provide us with water, but also offer a rich mix of vitamins, minerals and sugars that increase our energy and general well-being. Similarly, seasonal vegetables, particularly those associated with summer, are now available in local markets.

In this article we are going to tell you which are the best vegetables of the June season.

Vegetables of the June season

At the end of spring our body sweats more, which causes the loss not only of water, but also of essential minerals and trace elements. As a result, it is crucial to prioritize the consumption of salads, juices, smoothies and cold soups that contain a variety of raw or lightly cooked vegetables, packed with valuable nutrients.

Let's see which are the best vegetables of the June season.

Lettuce

vegetables of the June season

Wonder lettuce, with its luscious, subtly purple foliage, is the perfect ingredient for creating crisp, visually appealing salads abundant in essential nutrients. Lettuce, as a whole, offers a wide range of minerals, including, but not limited to, iron and potassium, although in modest quantities.

Vitamins are also abundant in lettuce. Like other green leafy vegetables, it stands out for its high content of folic acid, while offering a significant dose of vitamins C and A.

Raspberries

With their velvety texture and subtle acidity, raspberries never cease to surprise as perhaps the most delicate of all berries. While they can now be easily found in supermarkets year-round, it is during the warmer months that they reach their natural peak of maturity.

When it comes to vitamins, two antioxidants, specifically vitamins C and E, They shine brighter than the rest. In addition to the antioxidant power of these vitamins, there is another equally valuable attribute: the anthocyanins they contain, which give them a rich purple hue when they reach maturity.

For people looking to lose weight, it's worth noting that these fruits also contain a compound known as rheomin, which has the potential to boost metabolism and make it harder to absorb fat. Additionally, its firm consistency indicates a high fiber content which, when consumed with water, can cause a feeling of satiety.

Zucchini

Throughout the year, zucchini is a vegetable commonly found in greengrocers. However, when consumed during its natural season, it possesses a delicious combination of firmness and sweetness rarely found in greenhouse-grown specimens.

If you are looking to lose a few kilos, zucchini is an excellent option. These vegetables Not only are they low in calories, but their high water content and generous size make them incredibly filling. Additionally, zucchini is known for its mild diuretic and laxative properties, which can be attributed to its potassium and fiber content.

For optimal fiber intake, it is advisable to consume fruits and vegetables without removing the skin, since that is where most of the fiber is concentrated. Besides, The fiber present in these foods provides nourishment to the microbiota and helps relieve inflammation of the digestive mucosa. As a result, including these foods in your diet can aid in recovery from intestinal disorders.

To make the most of their abundance of vitamins, it is recommended to consume these fruits raw or with minimal cooking. By doing so, you will be able to benefit from its vitamin C content, as well as folic acid and traces of other B vitamins. In addition, figs have a high calcium content.

Figs

Currently, the fig tree has a large number of sizable figs, which are the result of last year's immature fruits that remained dormant and ripened throughout the spring. At the end of August and September, This same tree will once again produce a new crop of figs.

Figs have a higher water content and a lower sugar content compared to figs. By consuming just a few, you will be giving your bones a valuable gift, as they are rich in calcium, with almost 100 mg in a serving of two figs.

Apricots

apricot

With the arrival of spring, apricots make their debut, but it is in June when they really come into their own. Now, in the middle of the season, these small yellow fruits with soft, velvety skin have reached their maximum sweetness.

Apricot is a very beneficial fruit for both the skin and the eyes. Its vibrant orange color, derived from the antioxidant pigment beta-carotene, is converted into vitamin Inside the body. This essential nutrient promotes healthy skin and supports optimal vision. In addition, apricot is a valuable source of lutein, a yellow pigment that protects the retina and helps prevent vision deterioration.

Apricots can be described as an anti-aging fruit, and this is not solely due to the presence of beta-carotene. In addition to being rich in beta-carotene, apricots offer a substantial amount of vitamins C and E, both antioxidants. In addition, they contain catechins and various flavonoids that effectively counteract the harmful effects of free radicals on the body's tissues.

sweet onions

During the spring season we have had the pleasure of savoring young, tender onions that possess a softer texture compared to their fully ripe counterparts. If you prefer milder onions, you can still savor the delicious flavor of chives. Alternatively, you can opt for sweet varieties, which are now available and offer a great option for those who enjoy the softer consistency.

In fact, The sweetness of an onion is influenced by the soil in which it is grown. The presence of sulfur compounds, known for their beneficial properties such as antibiotic, cardioprotective, and anticancer effects, may contribute to a spicy taste. However, there are onions grown in soils with a lower concentration of sulfur that boast a delicious sweetness without any trace of bitterness.

Pear tomato

pear tomato

Flavorful plum tomatoes, being one of the season's earliest varieties, exhibit a notable distinction between the delicious flavor of a well-ripe, sun-kissed fruit and a mediocre chamber-grown alternative.

Tomatoes are rich in all three antioxidant vitamins: Just 200 g provides 80% of the daily requirement of vitamin C, 30% of beta-carotene or provitamin A and a quarter of vitamin E.

Lycopene, an antioxidant responsible for the vibrant red hue of tomatoes, has been associated with a reduced likelihood of developing specific forms of cancer, including prostate cancer. To maximize lycopene absorption, it is recommended to consume cooked tomatoes along with a small amount of fat, such as oil.

Meaty texture, The pear tomato is perfect to incorporate into refreshing salads, as well as cold soups and cooked dishes. The familiar aroma of a tomato plant has notes of floral and citrus aromas. Enhance its exquisite flavor by adding just a touch of salt.

I hope that with this information you can learn more about the best vegetables of the June season.


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