Getting The Most Nutritional Value From Fruits And Vegetables

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Please consider this free-reprint article written by:

Kim Black

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Article Title: Getting The Most Nutritional Value From Fruits

And Vegetables

Author: Kim Black

Word Count: 399

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You’re eating lots of fruits and vegetables every day, but are

you sure you’re getting the most nutritional value from them,

and what can you do to improve how many nutrients you are

getting. To understand we need to take a deeper look at the

trip that fruits and vegetables make to get to your table.

Many different factors can affect the nutritional value of

fruits and vegetables before they reach your table. The two

most important are time and traveling conditions. The shorter

the time frame that the fruit is packed until it reaches your

table the better. If you are lucky enough to have a home garden

try to pick your vegetables early in the morning for peak flavor

and nutritional value. The next best choice is to use a local

market stand. Generally the foods they are selling were picked

within a few hours of being set out for sale. If there are no

local markets in your area like most people you’ll be forced to

shop at a supermarket.

Before any produce reaches your local supermarket it must first

be picked, and packaged. If the food is coming to you from the

same state or neighboring state chances are it was picked

within 48 hours of reaching the stores shelves. If you’re

produce is making it way from California to New York chances

are it was picked 7 to 10 days ago. Why do you need to be

concerned about when something was harvested? When any produce

is picked off of the vine it is at its nutritional peak value.

It starts to lose that value as time passes, the more time that

passes, and the more value it loses.

The second biggest contributor is handling. If care is taken no

to bruise or damage the exterior skin produce will last longer.

Additionally storing a produce at the proper temperature will

also help slow down the loss of nutrients. Here’s where it gets

a little tricky, some fruits like temperatures as high as 60

degrees, and other prefer temperatures in the mid 30’s. So the

longer your food is in transit, and the more care that it shown

to handling it properly the more packed with nutrients it is

likely to be when it hits the shelves of your local

supermarket.

© Diet-Newsroom.com, .

About The Author: This article was written by Kim Black of

http://www.diet-newsroom.com a website specializing in diet,

nutrition, health, fitness and exercise articles and

information.

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