|
|
Food Facts Everyone knows that colorful fruits and vegetables deliver healthful doses of vitamins, minerals, and disease-fighting phytochemicals. But did you know that the darker the color of the fruit or vegetable, the more nutrients it usually contains? Here are some examples: color green-lettuce, spinach, kiwi and broccoli; color yellow/orange- sweet potatoes, cantaloupe, oranges and carrots; color red- tomatoes, strawberries, cranberries and apples; color blue/purple- blueberries, purple grapes, plums and egg plant; and color white- onions, garlic and leeks. Source: "The Color Guide," Eat 5 to 9 a Day, National Cancer Institute, www.5aday.gov.
When a source of Vitamin C (orange, lemon,
grapefruit,
strawberry, tomato, potato, etc.) is eaten with meat or cooked dry
beans, the
body makes better use of the iron in the protein food. Within 2 hours of standing in daylight, milk
loses between
half and two-thirds of its vitamin B content When a source of Vitamin C (orange, lemon,
grapefruit,
strawberry, tomato, potato, etc.) is eaten with meat or cooked dry
beans, the
body makes better use of the iron in the protein food. It Takes
3500 Calories To
Make A Pound Of Fat! So, as
long as
you're active, and burning of calories, calories shouldn't have too
much of a
chance to turn into fat. The longer that
fruits or
vegetables sit around waiting to be sold or eaten, the more nutrients
they
lose. But fruits and
vegetables grown for freezing are usually frozen right
after they're picked. Therefore, they have less time to lose their
nutrients.
Of course freshly picked fruits and veggies have the most
nutrition!
|
|