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.
Red Beets (and Their Leaves!)
While you rarely see them in the supermarket and most of us usually lop them off and discard them, beet leaves have more antioxidants than their roots – plus lots of good fiber, folate, and potassium. Eat both together, steamed, microwaved, or roasted to get the most nutrients, although we like them juiced as well. Always choose darker beet roots (when in doubt, go red). Note: White beets don't have lutein, betalins, or the nitrates, which are good for muscle recovery, that the dark ones do.
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