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.
Since the advent of the microwavable meal, frozen peas have been a staple in the American diet (at least for those of us who still eat our vegetables). Alas, it turns out that the frozen pea has far fewer antioxidants and nutrients than any other kind of pea as a result of being blanched before going in the freezer. The season for fresh peas is short, but you don't need to look for fresh anyway, because dried peas are your gold standard, carrying more antioxidants than even farmers' market fare. Our favorite way of eating them? Just toss them into a big pot of split pea soup.
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