Terrific Tips for Getting the Most Flavor and Nutrition from your Fruits and Veggies!
Tearing Romaine and Iceburg lettuce the day before you eat it quadruples its antioxidant content.
The healing properties of garlic can be maximized by slicing, chopping, mashing, or pressing it and then letting it rest for a full 10 minutes before cooking.
The yellowest corn in the store has 35 times more beta-carotene than white corn.
Carrots are more nutritious cooked than raw. When cooked whole, they have 25 percent more falcarinol, a cancer-fighting compound, than carrots that have been sectioned before cooking.
The smaller the tomato, the more nutrients it contains. Deep red tomatoes have more antioxidants than yellow, gold, or green tomatoes.
The most nutritious tomatoes in the supermarket are not in the produce aisles - they are in the canned goods section! Processed tomatoes, whether canned or cooked into a paste or sauce, are the richest known source of lycopene. They also have the most flavor.
Storing broccoli wrapped in a plastic bag with tiny pin pricks in it will give you up to 125 percent more antioxidants than if you had stored the broccoli loosely wrapped or in a tightly sealed bag.
Canned or jarred artichokes are just as nutritious as fresh.
Thawing frozen berries in the microwave preserves twice as many antioxidants and more vitamin C than thawing them on the counter or inside your refrigerator.
Ounce per ounce, there is more fiber in rasberries than bran cereals.
Thank you Jo Robinson 'Eating on the Wild Side' for all these wonderful tips :))