A recent study by the Journal of
Agriculture and Food Chemistry examined 30 different types of vegetables
looking at their antioxidant levels.
The top 3 are easy to remember since the all start with the letter
B: Broccoli, Beets, and Bell
Peppers (Red Bell Peppers).
All 3 were especially high in the antioxidant Phenol which is known for
its ability to inhibit cell damage that may lead to cancer or Alzheimer’s. Broccoli and bell peppers were also
high in Vitamin C, while beets were high in potassium which aids in lowering
blood pressure. Turns out most of
us get majority of our antioxidants from potatoes! Not because they are more nutritious, just because we eat
them more. So next time you reach
for that baked potato as your side dish, try one of these more nutritious
choices instead. Here is an easy
recipe to try tonight. Enjoy!
Easy Asian-Style Broccoli with Peanuts
What you need:
1 bunch fresh broccoli, cut into florets (about
1 red pepper, cut into short thin strips
¼ cup Kraft light Asian toasted sesame dressing
¼ cup lightly salted peanuts, chopped
broccoli and peppers in microwavable bowl; cover with wax paper. Microwave on high for 2 minutes
dressing; mix lightly.
Microwave covered, 1 to 2 minutes or until vegetables are
To see full recipe and nutritional information go to:
Estelle L. Benoit, RD, LDN