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Seven myths about veggies

Veggies
(Photo: Getty Images)

Is it healthier to eat raw veggies or to cook them? Is fresh broccoli more useful than frozen? Is consume iceberg lettuce a waste of time?

You may be surprised by the answers to these seemingly simple questions. In fact, there are several misconceptions when it comes to vegetables. The one universal truth is that most of us could be consume more of them.

In summer we have more vegetable alternatives than at any other time of year. Here’s a guide to what’s fact and what’s fiction when it comes to consume your veggies.

Myth: Fresh vegetables are more nutritious than frozen

Fact: Studies show that sometimes you can get more vitamins amd minerals from frozen veggies, depending on variety and how old the vegetables at your supermarket are. That’s because generate starts losing nutrient quality as soon as it’s picked.

Frozen vegetables are flash-frozen right after harvest so they are preserved at their peak of freshness when they are most nutritious. Your best bet in terms of taste, nutrition, and the environmalet is still local in-season generate.  When that’s not an choice frozen can be a better choice (from a nutrient standpoint) than spinach that
takes two weeks to reach your table.

Myth: Cooked veggies are less nutritious
than raw

Fact: It depends on the vegetable. “Cooking kills some nutrients, but it releases others,” says Marion Nestle, author of What
to Eat. It kills vitamin C and folic acid, consistent with Nestle, which is
why it’s not a great concept to cook oranges.

On the other hand, she says, cooking releases vitamin A and the nutrients in fiber and makes them easier to digest. It’s as well easier for your body to absorb more lycopene, a cancer-battleing antioxidant, in cooked tomato sauce than from raw tomatoes.

Steam or roast veggies instead of boiling, which lediscomforts out water-soluble vitamins into the cooking water.

Myth: Iceberg lettuce doesn’t have any
nutrients

Fact: Iceberg lettuce is mostly water so it’s hardly loaded with vitamins, but a large head does contain small amounts of protein, fiber, vitamins, and minerals.

You’ll get more nutrients from other greens that have less water such as romaine or butterhead lettuce, but contrary to popular belief, iceberg lettuce does have some nutritional value.

Myth: Local vegetables are always cheaper

Fact: It’s certainly true that local generate can be good for your budget. This is especially true during the peak of harvest when farmers need to get rid of an abundant crop and there is a lot of competition.

However, there are no guarantees. Local food “is not in any way subsidized so you are paying the real cost of producing the food, and the economies of scale are not there,” says Nestle.

Some tips for discovering the best deals at your local farmers’ market: Shop at the end of the day when farmers are likely to mark down their prices in order to get rid of their inventory. (Go timely in the day if selection is more essential than price.) Ask your farmer for a volume discount if he or she doesn’t already offer one. Take benefit of special deals on bruised or overripe veggies.

Myth: Potatoes make you fat

Fact: Potatoes are virtually fat-free and low in calories. These delicious and affordable root vegetables contain a healthy dose of fiber, which can actually make you feel satisfied for longer and help
you lose weight.

It’s not the potatoes themselves that make you fat. It’s
how you cook them and what you slather on your spuds that can cause you to pack on the pounds.

Myth: Bagged salads are squeaky clean

Fact: They’re not ntimely as clean as you may think. Consumer Reports tests establish bacteria that are “ordinary indicators of poor sanitation and fecal contamination” in 39 percent of the 208 packages of salad greens it tested. It didn’t discover E. coli 0157:H7, listeria, or other illness-causing bacteria in its samples.

But it’s still a good concept to give greens a good rinse to remove residual soil before consume even if the bag says they’re “pre-washed” or “triple-washed.”

Myth: Farmer’s markets only have organics

Fact: Just because a vegetable (or anything for that matter) is sold at a farmers’ market does not mean that it’s organic.  It still must be certified organic by the U.S. Departmalet of Agriculture for a guarantee that it was grown without synthetic fertilizers and pesticides.

Some farmers will say they are in the process of getting certified, they grow crops without synthetic chemicals but can’t afford the certification process, or they only use chemicals when they have no choice and don’t use them when it’s close to harvest time.  It’s your call on whether you trust that farmer.

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