“To eat is a necessity, but to eat intelligently is an art.”La Rochefoucald
(taken from WebMD site www.webmd.com)
Adding more fruits and vegetables of any kind to your diet will improve your health, but some foods are higher in antioxidants than others. The three major antioxidant vitamins are beta-carotene, vitamin C and vitamin E. You’ll find them in colorful fruits and vegetables – especially those with purple, blue, red, orange, and yellow hues. To get the greatest benefits of antioxidants, eat these foods raw or lightly steamed; don’t overcook or boil.
• Beta-carotene and other carotenoids: Apricots, asparagus, beets, broccoli, cantaloupe, carrots, corn, green peppers, kale, mangoes, turnip and collard greens, nectarines, peaches, pink grapefruit, pumpkin, squash, spinach, sweet potato, tangerines, tomatoes and watermelon.
• Vitamin C: Berries, broccoli, brussels sprouts, cantaloupe, cauliflower, grapefruit, honeydew, kale, kiwi, mangoes, nectarines, orange, papaya, red, green or yellow peppers, snow peas, sweet potato, strawberries and tomatoes.
• Vitamin E: Broccoli, carrots, chard, mustard and turnip greens, mangoes, nuts, papaya, pumpkin, red peppers, spinach and sunflower seeds.
Other super foods that are rich in antioxidants include: