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How to choose vegetables that are more nutritious

 

Katherine Martinko (@feistyredhair)
Living / Green Food
August 27, 2015

Tomatoes

The smaller and darker a tomato is, the more lycopene it contains. Look for grape and cherry tomatoes, which, ounce for ounce, can have 18 times more lycopene than a larger beefsteak tomato.

Carrots

Try to avoid peeling, since much of the nutrition comes from the outer layers. Look for full-sized carrots with fresh-looking tops still attached. Robinson writes: “Unlike most produce, [carrots are] healthier when cooked. So go beyond crudités: you’ll absorb three times more beta-carotene.” Summer carrots are delicious tossed with olive oil and salt and roasted until caramelized.

Cherries

Bing cherries are the healthiest because they contain anti-inflammatory ‘anthocyanins.’ The fresher the cherries, the brighter green and flexible their stems will be.

Kale

The novelty may have worn off, but kale is still as nutritious as ever. “One serving of the ultra-healthy brassica has more calcium than six ounces of milk and more fiber than three slices of whole wheat bread,” Robinson says. Sauté with garlic, hot pepper flakes, and a dash of soy sauce, or eat raw in salad if it’s particularly tender and fresh. Kale contains more vitamin C, antioxidants, and phytonutrients when eaten raw.

Peaches

It sounds counter-intuitive, but the whiter a peach’s flesh, the more antioxidants it contains. Serve sliced peaches for a sweet summer dessert, with a yummy dollop of whipped cream, or toss with yogurt and granola for a light breakfast.

Lettuce

Red, purple, and brown heads are the most nutritious because they’re richest in anthocyanins. Robinson also points out that a loose arrangement of leaves is preferable to a tight head: “Direct sunlight prompts leaves to produce a botanical sunscreen, which in turn boosts their nutrient content.” Opt for bitter radicchio and peppery arugula for an extra nutrient boost.

Watermelon

Watermelon is packed with lycopene, as indicated by its pink-red flesh. You can buy pre-packaged halves in the store, which allows you to find the deepest, darkest red, but that can lead to unnecessary plastic packaging. You should learn how to detect the ripeness of a watermelon; read Derek’s post on that subject.

 

http://www.treehugger.com/green-food/how-choose-most-nutrient-packed-foods-farmers-market.html