In the spring, nutrition should be adjusted by increasing the proportion of vegetables and fruits, nutritionist Anna Makarova said in an interview with the Prime agency.
According to her, there is no special menu for a particular season, but in the spring, as it gets warmer, the body asks for lighter food compared to what was caught in the winter cold.
“This is due to the fact that the need to warm up with high-calorie foods disappears. Instead of meat, we want more fish, and instead of rich soup, lighter vegetables or cold options, ” explained the nutritionist.
According to her, it is worth eating more different seasonal vegetables, fruits and berries, which will allow you to get vitamins. At the same time, it is desirable to select fruits and vegetables of different colors, which will provide the body with the necessary set of substances.
Makarova also recalled the nutrition rule that vegetables, herbs, fruits or berries should make up at least half of the plate during a meal.
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