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Eating Fruits And Vegetables - How To Get The Most Nutritional Value
June 23, 2011
Everyday you eat tons of fruits and vegetables but how can you be sure you’re getting the most nutritional value from then and what can you do to improve the nutrients you are getting? Taking a deeper look at the trip that produce make to get to your table is what we need to do in order to have a better understanding.
Many different factors can affect the nutritional value of fruits and vegetables before they reach your table. Time and traveling conditions are the two most important. The shorter the time frame that the fruit is packed until it reaches your table the better. If you have a home garden, then you’re lucky because you can pick your vegetables early in the morning for peak flavor and nutritional value. For the next best choice, you can use a local market stand. Generally, they are selling foods that were picked within a few hours of being set out for sale. If you’re like most people and have no local markets in your area, then you can shop at a supermarket.
Before any produce reaches your local supermarket it must first be picked, and packaged. If the food is coming to you from the same state or neighboring state chances are it was picked within 48 hours of reaching the stores shelves. If you’re produce is making it way from California to New York chances are it was picked 7 to 10 days ago. Any ideas why you should be concerned about when the produce was harvested? Being picked off the vine means the produce is at its nutritional peak value. As time passes, it starts to lose that value and more value will be lost as more time passes.
Considered as the second biggest contributor is handling. If handled with care, then there won’t be bruises or damages on the exterior skin. Additionally storing a produce at the proper temperature will also help slow down the loss of nutrients.
Here’s where it gets a little tricky, some fruits like temperatures as high as 60 degrees, and other prefer temperatures in the mid 30′s. So the longer your food is in transit, and the more care that it shown to handling it properly the more packed with nutrients it is likely to be when it hits the shelves of your local supermarket.
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