The deeper the colour of the fruit or vegetable the more nutritious it is likely to be.
Chewing vegetables such as cabbage, cauliflower, broccoli and sprouts more thoroughly increases the amount of cancer-fighting chemicals released, says the Institute of Food Research.
The shorter the cooking time and the less water you use, the greater the nutritional effect.
Avoid pre-cut, pre-washed produce. Doing these things too early depletes cancer-fighting nutrients.
A pinch of baking soda may brighten the colour of vegetables but it also destroys B and C vitamins.
The deeper the colour of the fruit or vegetable the more nutritious it is likely to be.
Chewing vegetables such as cabbage, cauliflower, broccoli and sprouts more thoroughly increases the amount of cancer-fighting chemicals released, says the Institute of Food Research.
The shorter the cooking time and the less water you use, the greater the nutritional effect.
Avoid pre-cut, pre-washed produce. Doing these things too early depletes cancer-fighting nutrients.
A pinch of baking soda may brighten the colour of vegetables but it also destroys B and C vitamins.
Dark leafy and orange vegetables are higher in antioxidants.
Nutrients may be lost during cooking or in water. Although not true for all nutrients and food products some nutrient availability increases with cooking.
