Spring produce abundant vegetables and fruits are:

Vegetables: chili peppers, green peppers, colored peppers, onions, cauliflower, sweet beans, peas, celery, lettuce, capers, greens, spinach, parsnips, spring asparagus, marjoram, gourd, leeks.

Fruits: guava, green dates, loquat, mulberry, cherry, lotus fog (late spring).

One of the four seasons. In the sense of the seasons, spring begins at the beginning of spring (between February 2 and 5) and ends at the beginning of summer (between May 5 and 7).

In Europe and the United States, spring begins with the Chinese vernal equinox and ends with the summer solstice. In Ireland, February to April is designated as spring. Meteorologists have then worked out a standard for dividing the seasons that conforms as closely as possible to the natural landscape, using the five-day average temperature as a criterion, and starting spring when the average temperature for the five days after winter passes steadily through 10°C, and when the temperature rises above 22°C signaling the end of spring and the beginning of summer.

Spring proper nutrition can make people energetic, eliminate spring sleepiness. Such as the rational arrangement of three meals a day, breakfast should eat some starch-containing rice, noodles and other staples; should increase high-quality protein, such as eggs, milk, soy milk, fish, meat and other side dishes, to ensure that the vigorous energy; Chinese food should be appropriate to eat more food containing protein nutrients, such as soybeans and soybean products, peanuts, fish, meat, poultry, etc., with the role of the cold resistance to disease, and to enhance physical strength; dinner do not eat, lest it affect sleep.

Three meals should eat more fresh vegetables and fruits, these foods are rich in vitamin C, minerals, dietary fiber and water. Fruits such as bananas, grapes, oranges, apples and water chestnuts are rich in potassium and magnesium.