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Seasonal fruits for a fresher and healthier summer

Fruits and vegetables are beneficial to health throughout the year, but the high temperatures experienced during the summer months invite more incorporation into the diet, preferably in a fresh and nutritious way. Seasonal vegetables allow you to enjoy them and at the same time enjoy a good diet.
We eat better when we eat in harmony with nature, as Consorzio Ortofrutticolo Padano reminds us. Hence the importance of taking advantage of seasonal vegetables to eat in a healthier and healthier way, stands out in 'Seasonal Vegetables. Cooking to the rhythm of the seasons' (Lunwerg Editores). Thus, the vegetables of this season stand out, and therefore, the healthiest for this season: Tomato
It is the star of the summer. Its perfect ripening point takes place when it is slightly soft when touched. It stands out for its high content of lycopene (anti-cancer antioxidant) and its low caloric content (18 kcal per 100 grams). 94% is water. Sugars follow (3%). Rich in fiber, vitamins and minerals, especially vitamin C, provitamin A, and group B vitamins.
Strawberries
They contain 89.6% water. They stand out for their high fiber content. They are very rich in ascorbic acid (antioxidant). They contain iron, calcium, iodine, potassium and magnesium. Its best time is from January to July. Its red color is due to anthocyanins (antioxidant). They are fruits that should not be manipulated excessively nor exposed to heat. Due to their sweet flavor and highly perfumed aroma, they are delicious when eaten plain, sweetened with orange juice, yogurt or cream, and also accompanied by other fruits. They are best preserved, and with all their properties, if the stems are not removed until they are consumed, they are then washed and served.
Peach
It comes from a small tree that looks like a two to five meter shrub, with a smooth trunk, has smooth green leaves and is not very leafy. The nectarine, the strawberry and the Paraguayan are varieties of the peach. 2,000 varieties are cultivated in the world. It has a very low caloric intake and a high amount of water, as well as a high fiber content. It is a source of vitamin A, vitamin C or ascorbic acid. They are rich in potassium and magnesium too.
Apricot
It originates from a rather small tree, between 4 to 6 meters high, and is also very productive. Its flower is precocious and its fruit is an almost round and grooved drupe. It has a very low caloric intake and a high amount of water, as well as a high fiber content. It is a source of vitamin A, vitamin C or ascorbic acid. They are rich in potassium and magnesium, in antioxidants and beta-carotenes. Three pieces of apricot provide the recommended daily amount of fruit an adult needs.
Melon and Watermelon
They are herbaceous plants with a crawling stem, provided with tendrils and leaves. Its fruit is melon and watermelon. They are characterized by their strong crust and exquisite pulp. The best time to taste these fruits is in summer but in winter they have the tendral variety or winter melon. They have a very low calorie content. 90% are water. Rich in vitamins A and E. They are laxatives and diuretics.
Orange pulp melons are rich in beta-carotenes. Meanwhile, watermelon has several alkaline minerals that make it very suitable for patients with rheumatic problems. It has a wide antioxidant power thanks to the fact that it has a substance called lycopene (anti-cancer antioxidant). Ideal for low calorie diets because it only has 20 calories per 100 grams.