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.
Ditch your iceberg lettuce for a darker green with a loose arrangement of leaves. "Tightly wrapped leaves like iceberg don't get as much sun or nutrients," says Jo Robinson. "Go with loose leaf plants like arugula or spinach." Arugula is particularly rich in glucosinolate, which has anticancer properties, according to a number of studies, and is also high in calcium, magnesium, folate, and vitamin E. Always toss your lettuce in olive oil, which helps you get the most out of your nutrients, and tear your lettuce before eating it, a simple method that can double its antioxidant value.
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