Save the Nutrients!

Mom and daughter preparing fresh vegetables and fruit

Minimalist Fruit and Vegetables

Fruit and vegetables are best consumed as fresh as possible, with as little processing as possible. Case in point:

  • Refrigerated spinach loses 1/2 of it’s vitamin C content in just 2 days.
  • Broccoli and asparagus lose 35-50 percent of their vitamin C in cold storage before they even get to your grocery store.
  • Cooking vegetables destroys another 30 percent of the vitamin C and up to 70 percent of the B1 and 50 percent of the B2.

What to do? Eat locally grown whenever possible, even better pick your own and eat it right away preferably raw or only very lightly steamed or stir-fried.

So what about canned food? Unfortunately, the news isn’t any better and add to that the fact that canned food is exposed to bisphenol A from the plastic can liner. Here’s the facts:

  • Canning vegetables destroys up to 77 percent of vitamins B5 and B6.
  • Canning tomatoes removes 80 percent of their zinc.
  • Peaches lose from 40-70 percent of vitamins A, B1, B2, B3 and C during processing compared to fresh peaches.

Any way you slice it – fresh is best!