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.
Grapes are a great source of anthocyanin, a phytonutrient with anti-inflammatory benefits – so long as they're dark varieties and seeded. The same rule applies to juices (Concord grapes are the best) and raisins. Note, though, that the most common raisin is made from pale Thomson grapes, which means their already low nutrient levels have been further depleted in the sun-drying process. Golden raisins are one step better, but your best bet instead is to go with currants, made from Black Corinth grapes, which carry more antioxidants than any other raisin.
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