10 Nutrition Tips to Boost Health and Flavor in Fresh Food
How you handle, cook and store fresh food — and the types and varieties you choose — all affect its flavor and nutritional value. Learn some easy nutrition tips to get the most from your fresh fruits and vegetables.
Of course fruits and vegetables are nutritious. But did you know there are a few simple steps you can take to boost the flavor and nutrition of your fresh produce? The best part is very little time and no extra money are required to get the most from your meals.
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For increased nutrition, look for small, deeply colored-tomatoes. Purple produce is often the best choice.
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Choose fresh cherries with green, flexible stems to get the most nutrition from your fruit. You will know the cherries are less-than-fresh if the stems are brownish in color.
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Purple, yellow and red carrot varieties offer the most nutrients. Choose purple varieties of produce when possible.
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Purple, blue and dark red veggies aren’t just pretty — they contain anthocyanins that may reduce the risk of many chronic illnesses. Grow or purchase purple-fleshed potatoes when possible.
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Purple lettuces offer the biggest nutritional punch. Of all lettuce types, purple leaf lettuce is best.
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Simple kitchen habits can elevate food nutrition: Let sliced or minced garlic rest 10 minutes before cooking it to develop and retain the beneficial allicin compounds.
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Take care not to overcook broccoli, asparagus, cabbage and cauliflower, or you will lose a lot of nutritional value. Only lightly steam broccoli when you cook it, and eat it raw when possible.
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Try using cherry tomatoes in your next batch of salsa. Generally, smaller tomatoes are more antioxidant-packed than large slicing tomatoes.
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Purple, blue and dark red veggies aren’t just pretty — they contain anthocyanins that may reduce the risk of many chronic illnesses.