Jo Robinson's Eating on the Wild Side introduced the idea that not all vegetables and fruits are equal – there is a wide range in phytonutritional density among wild and farmed plants and even in how they're prepared. Her book's nutritional short list includes:

  • Strong onions (the smellier, the more antioxidants)
  • The greens of scallions, beets, onions, and root vegetables
  • Canned tomatoes (which have more lycopene than fresh)
  • Canned corn (which has more carotenoids than fresh)