Investigative journalist Jo Robinson has spent the past 15 years poring over science journals to find out which tomatoes have the most lycopene, the best way to prepare garlic to get the most allicin, and what type of lettuce is really the best for you. The results of her work are found in her new book, 'Eating on the Wild Side: The Missing Link to Optimum Health,' a user's guide to picking the fruits and vegetables that offer the best nutrition. "It's not about buying exotic, expensive things," Robinson says. To the contrary, Robinson explains, it's far more useful to know how to pick winners among common lettuces, apples, and carrots. Here are 10 fruits and vegetables Robinson thinks we should all be eating more of, and the best way to prepare them to maximize their nutritional impact.
Apples (Granny Smith and Red Delicious)
Not all apples will keep the doctor away. Given the wide variety of apples in the U.S. and farming (well, technically, apples are cloned) that focuses on juice and sweetness rather than variety and nutrition, the most popular apples in the supermarket are rarely the most nutritious. Besides looking for certain types of apples – Granny Smith and Red Delicious are two top picks – look for fruit that is evenly colorful, since the dark skin comes from exposure to the sun and denotes high nutrients. With the notable exception of Granny Smiths, Cortlands, and Honeycris
ps, fruit with darker skin is best for scoring the highest levels of antioxidants.
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