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Spring Vegetables The arrival of spring means the start of more fresh vegetables in the supermarket produce department at better prices. While some fresh fruits and vegetables are now available year round, the price is obviously lower when these foods are "in season." Consumption of vegetables is up as more people are appreciating the nutritional value of this food group. Although low in calories, most fresh vegetables are high in Vitamin A and Vitamin C. Some vegetables are also good sources of calcium, iron, potassium, folic acid and fiber. To select vegetables with the highest nutrients, use color as a guide -- those with the brightest and richest color will be the best. For example, carrots that are pale are not as nutritious as bright orange ones. Keep in mind that produce allowed to sit unrefrigerated or that shows visible bruising will have lower vitamin levels than that which has been handled and stored properly. When preparing fresh vegetables for cooking, chopping and peeling them will expose more surface area, and more nutrients will be lost. Young, small vegetables are usually tastier and more tender, so try them without chopping or peeling. |
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