Good health ON A PLATE

Boosting the power of your fruit and veg is easier than you think

When it comes to better nutrition and health, it’s not just about the foods you eat. How you store, prepare and cook them matters too. About to stock up your shelves? Here’s what you need to know…

At the supermarket

A few simple choices could make all the difference

Get some vitamin A

Squash, sweet potato and yellow peppers are rich in vitamin A, which supports T-cells - a type of white blood cell that fight viruses.

Go dark on green leaves

When it comes to nutrients, the darker the better with green leafy veg. Go for kale and savoy over white cabbage.

Buy pre-cooked beetroot

It doesn’t affect antioxidants or nitrates, which research suggests can widen arteries, improving blood flow and reducing the risk of high blood pressure, heart attack and stroke.

At the cooker

We might always think raw is best, but that’s not true as often as you might believe. Cooking can actually help get nutrients out of veggies, and how you cook your food can make a difference to your health. Try these:

Carrots

Cooked carrots contain more beta-carotene, an antioxidant that gets converted into vitamin A in your body, which is great for your immune system and eye health.

Stew meat