Essential Tips for Healthy Eating With Fruits and Vegetables

Everyone knows the importance of a diet rich in healthy fruits and vegetables.  Most people do not eat enough of these important foodstuffs, and increasing your consumption of fruits and vegetables is probably the single most effective thing you can do to improve your overall health.  Eating enough fruits and vegetables does not need to be a chore.  After all, fruits and vegetables are delicious, easy to buy and easy to use.

In addition, fruits and vegetables are rich sources of antioxidants, which are thought to play an important role in maintaining good health.  Antioxidants have been studied for their effectiveness at preventing cancer, heart disease and even reversing the signs of aging.  Also, fruits and vegetables are excellent source of trace elements and other micronutrients.  These important elements are not available in any vitamin pill; they must be obtained from the daily diet.

<b>Tips for choosing the best fruits and vegetables:</b>

When possible, choose the freshest fruits possible.  Fresh fruits and vegetables may contain more nutrients than frozen or dried varieties.

Even though fresh is best, frozen and canned vegetables are great for out of season varieties.  When buying canned fruits, avoid those packed in syrup and opt for those packed in water or juice. When buying canned vegetables avoid buying those with large amounts of salt and sugar added.

Choose fruits and vegetables in a variety of colors.  Not only are bright, colorful fruits more attractive, but the different colors indicate different types and amounts of nutrients.  For instance, yellow and orange fruits and vegetables are good sources of beta carotene, while dark green leafy vegetables are rich in vitamin C and calcium.

Be careful when cooking vegetables.  A quick steam in the microwave with minimal water added is the best way to prevent loss of nutrients when cooking.

Keep your vegetables healthy by adding minimal butter, margarine and oil, although it is far healthier to avoid adding these fats.  Most vegetables can be flavored using a stock, if need be, a low fat yogurt or fresh fruit pieces.