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【ミニアンケート結果】『好きな春の味覚』教えて！
寒い冬が終わって気温が少しずつ上がる春。
新芽が出たり、果実が色付いたり、魚の産卵など生命が活発になる季節です。
ヴェスネットでは『好きな春の味覚』についてアンケート調査をしました。
第1位は71%の方に選ばれた「タケノコ」。
2位の「新玉ねぎ」や「山菜」を大きく引き離し、堂々の1位となりました。
4～5月が旬の「筍（タケノコ）」
タケノコは成長が速く、一旬（約10日）で竹に成長するため、竹かんむりに旬と書くようになったそうです。
繊維質が豊富で腸内をきれいにする効果もあるタケノコは何と言っても鮮度が命。
採ってから24時間後にはエグミ成分が２～3倍になるので、手に入れたらできるだけ早く下処理をしましょう。
「旬」のものを食べるメリット
①おいしい
②栄養価が高い
③安い
④季節感を味わえる
最適な時期に育っているため、栄養価が高く味もよくなります。
また、旬の時期に育てることで経費の負担が減り比較的安く購入できます。
春に「旬」を迎える野菜の特徴
春になって温かくなると新陳代謝や内臓の働きがよくなり、体の中から老廃物や脂肪を排出するようになります。そのため、苦みがあって老廃物の排出を助けるような野菜が多くなります。
例）タケノコ,ぜんまい,ふきのとう,菜の花,せり,うど,クレソン,たらの芽,など
