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.
For most Americans, the mango is a sweet, delicious, and exotic fruit that is a rare treat. Robinson says that's a big mistake; instead, we should eat them far more regularly than we do more common fruit such as bananas, pineapples, or papayas. Mangoes have five times more vitamin C than oranges, loads of fiber, and, surprisingly, are fairly low on the glycemic index (which measures how quickly foods turn to sugar in the bloodstream – generally slow and low is preferred). She explains that the best way to find a ripe mango is to ignore the color and instead take a good sniff. If it smells like a mango, it should be good to eat (and if you get a whiff of ammonia, then it's already overripe).