A Guide to Choosing Healthy Vegetables
- Vegetables should be organically or sustainably grown, grown locally whenever possible.
- Fresh and frozen vegetables should always be chosen before canned veggies. Canned vegetables should generally be avoided.
- Many nutrients are more available in cooked vegetables, like the lycopene in tomatoes, and cooking reduces oxalic acid, an anti-nutrient in greens like spinach, swiss chard and kale.
- Make sure to melt butter, coconut oil or other fat over your veggies so that you can absorb the vitamins and minerals from them. Fat is essential to nutrient absorption.
- Healthy enzymes are present in raw and cultured/fermented vegetables. Cultured foods also contain healthy, beneficial bacteria needed for a healthy gut and immune function.