I mentioned last week in my post about tomatoes that smaller tomatoes are the most nutritious than larger tomatoes and that darker tomatoes are more nutritious than lighter tomatoes. A reader asked to hear more about that, so I thought I should go to the source of my information. Eating on the Wild Side
Jo Robinson calls on hundreds of nutritional studies in this field guide to healthy eating. Did you know that cooking a tomato increases its levels of antioxidants? That broccoli starts to lose its antioxidants 24 hours after being picked? Or that lettuce that is shredded to bite sized pieces retains 4 times as many nutrients as a head of lettuce stored whole?
My wife picked up Eating on the Wild Side after reading a review of it last year. Mostly we get our books from the library, but we wanted to have this reference on hand. I don’t know where Jo found all these nutritional nuggets, but this book has been great. Definitely worth checking out.