The 10 best Foodpunk seasonal recipes in May

Fact from nutritional medicine: Compared with white asparagus, green asparagus is particularly rich in nutrients. It supplies plenty of fibre, contains a good amount of potassium and plant compounds and can therefore support a balanced diet. A true spring classic.

Fun fact: Asparagus contains sulphur-containing compounds that are broken down in the body into small, volatile molecules and excreted with the urine. These are responsible for the typical, intense smell. Whether it is noticed, however, depends on the genetically varying ability to form it or to perceive the smell.

Tip from nutritional medicine: MCT oil supplies rapidly available fatty acids that the body can take up quickly and use directly to generate energy. That makes the oil especially popular in low-carb or ketogenic ways of eating. It can also contribute to a long-lasting feeling of satiety and refines your coffee with a pleasant creaminess.

A bite of knowledge: It is best to drink coffee in the morning or around midday, ideally not straight after getting up but about 1 to 2 hours later. That way it fits better into your natural cortisol rhythm and is often experienced as easier to tolerate. In the late afternoon or in the evening you should rather avoid it, so as not to affect your sleep.

Tip from nutritional medicine: Strawberries contain about 60 mg of vitamin C per 100 g and are therefore among the most vitamin-rich local fruits in spring. As little as about 150 g covers a large part of the daily vitamin C requirement.

Combination tip: Vitamin C improves the absorption of iron from plant foods.

Tip from nutritional medicine: Cucumber consists mainly of water and is therefore very low in calories. It supports fluid intake and also supplies potassium as well as plant compounds, which round off the nutrient-rich overall profile of the dish and keep it light.

Tip from nutritional medicine: Rhubarb supplies above all fibre and minerals such as potassium. Its high content of fruit acids creates the typical sour taste, which makes it particularly well suited to light breakfast and snack recipes.

Fun fact: Botanically rhubarb belongs to the vegetables, but it is mostly used like fruit.

Tip from nutritional medicine: Nettle is a very nutrient-rich wild herb with a high content of iron, magnesium, calcium and vitamin C. It can therefore support the mineral balance and, thanks to its high micronutrient density, makes a particularly valuable, natural addition to the diet.

Tip from nutritional medicine: Wild garlic brings an intense, garlic-like aroma into the dish and contains natural sulphur-containing plant compounds. These are typical of the allium family and make it an exciting ingredient with which dishes can be intensified in flavour, often even with less added salt. Use it fresh (do not heat it strongly), so that the valuable components are preserved.

Tip from nutritional physiology: Carrots supply valuable carotenoids, which are converted in the body into vitamin A precursors and play an important role for the skin, the mucous membranes and eyesight. In combination with a little fat from nuts or cream, these fat-soluble plant compounds can be absorbed particularly well.