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Digital Subscriptions > Healthy Magazine > May 2017 > In season… SPRING GREENS


These leafy numbers may be ‘heartless’, but they pack a vast amount of nutrients to reboot winter-beaten immune systems


Longer days, Easter eggs and newly spotless homes – there are many things that herald the beginning of spring, but in the vegetable world it’s a type of cabbage.

True to their name, spring greens – a green veggie belonging to the brassica family – are in peak season between April and June. Unlike most varieties of cabbage, the spring greens plant is ‘heartless’ – that is to say it lacks a hard centre, much like curly kale. Instead, it is formed of loose leaves which have a silky texture.

Thanks to its spread-out leaves, spring greens get maximum exposure to light, meaning they are a darker green and tougher than others in the family – but also contain high amounts of vitamin C, folate (which is essential for pregnant women for the prevention of birth defects) and dietary fibre. A 100g portion of spring greens also provides over a fifth of your recommended daily calcium intake – important for good bone health.

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About Healthy Magazine

Discover your #healthystressbuster of choice in our May issue of healthy, which features one of our favourite wellbeing warriors, Ella Mills (aka Deliciously Ella). We’ve rounded up 21 ways to conquer stress, including food to keep you calm and an exclusive feature on anxiety – take the quiz to find out how it affects you! Next up, give Easter a ‘bake-over’ with our inspiring recipe pages, featuring spelt hot buns and vegan ‘Snickers’ bars. Plus! We ask: do you need female Viagra? And are you born to be fat? Find out more in the brand new issue of healthy.