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Keep Veggies Fresh
Photo: Suresh Susan
Want to serve your family the freshest possible vegetables? If your local farmers’ market isn’t open, head for your grocer’s frozen food aisle.

No matter how you eat your veggies—cooked, raw, or liquefied, fresh is always best. But the moment they leave the farm or garden, they begin to lose nutrients. Even fruits such as tomatoes, peppers, and avocados have lost nourishment by the time they reach your home.

Frozen produce—which is usually “flash-frozen” right after picking—is often more nutritious than the supposedly “fresh” items waiting in the produce section.

Canned produce can’t hold a candle to fresh or frozen. Much vitamin content vanishes during processing.

To keep your veggies fresh:

• Go seasonal. When your local farms are producing, look for hardy vegetables such as carrots, potatoes, and cabbage as well as a selection of some that will continue ripening at home.

• Bag it. Transport fresh vegetables in sealed plastic bags and store them immediately in your refrigerator’s crisper.

• Eat perishable foods first.

• Wait to cut or peel foods right before consuming.

Consumer Reports on Health

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Reprinted with permission from Vibrant Life, MayJune 2004. Copyright © 2015 by GraceNotes. All rights reserved. Use of this material is subject to usage guidelines.

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