Seasonal Spring Vegetables
As we’re nearing the middle of Spring, we wanted to take this opportunity to show you some of the vegetables that are on offer this season.
Seasonal produce is more likely to be locally sourced, meaning that it tends to be more nutritious than food that has been imported .
Here are some of the vegetables that come into harvest during Spring:
Mixed Bell Peppers (4.8g of carbs/100g)
Enjoy them sliced on a salad or stuffed with mince and topped with cheese. Peppers are a rich source of fibre, vitamin C and vitamin B6.
Spinach (1.6g of carbs/100g)
Spinach is a hugely versatile vegetable that can be made into many delicious dishes such as beetroot and goat’s cheese salad or palak with low carb naan and raita. It begins to sprout in April and is at its best during Spring and Summer. You can even have a go at growing your own if you have a garden or allotment.
Cauliflower (4.4g of carbs/100g)
Cauliflower is high on our list of favourite low carb vegetables. When grated, it makes a great lower carb alternative to rice. Try it paired with our recipe for chicken jalfrezi.
Watercress (0.4g of carbs/100g)
Watercress is often overlooked as a vegetable, but it’s packed with many essential nutrients including vitamin C and K. Try it sprinkled on an omelette or paired with some egg mayonnaise.
Peas (10.6g of carbs/100g)
Peas can be enjoyed in moderation as part of a low carb lifestyle. Fresh peas usually come into season in late Spring and are at their peak around April. Nothing beats a side of mushy peas, so why not try preparing a dish next time you have a roast chicken or low carb fish and chips?
You can discover more seasonal vegetables when you join the Low Carb Program.
 Rickman, J.C., Barrett, D.M. and Bruhn, C.M., 2007. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture, 87(6), pp.930-944.
 Nutritics. (2018). Nutritics V5.09. Dublin: Nutritics