Optimize your produce dollars
By dividing Aggregate Nutrient Density Index (ANDI) ratings for vegetables and fruits by USDA cost data (per edible cup), we’ve found that these fresh picks offer the most nutrients for the best value. Vegetables
Collards Cabbage
Cauliflower Romaine lettuce Turnip greens Mustard greens Carrots Radishes Spinach Kale
0 Fruits Watermelon
Tomatoes Bananas Grapefruit Cantaloupe Strawberries Apples Oranges Plums
Kiwi 0 100 200 300 ANDI/$ Love red foods
Get caught red-handed with these heart-healthy eats, recommended by Wendy Bazilian, DrPH, RD.
Beets. Red beets are a phenomenal source of betalain pigments, phytonutrients with antioxidant, anti-inflammatory, and anticancer properties. They’re also rich in heart-supporting folate.
Tart cherries. Their bright color comes from anthocyanins, powerful antioxidants that get credit for cherries’ unique health properties, from anti-inflammatory and cardiovascular benefits to reduced post-exercise muscle and joint pain.
Tomatoes. Lovely lycopene, a well-studied phytonutrient, gives tomatoes their red hue. Research shows that women with the highest intake of tomato-based foods enjoy greater protection against heart disease. Tomatoes also provide potassium and vitamin C.
Red cabbage. This ruby crucifer is loaded with anthocyanins as well as vitamin C, which a recent study suggests may help people with heart failure live longer. Cabbage also helps lower cholesterol levels. ➻
august 2012 | deliciousliving 31 400 500 600 500 1000 ANDI/$ 1500 2000
GO WHOLE OR GO HOME
“When you stick with whole foods, you will feel more satisfied on fewer calories. It’s as simple as that.” Coach Yourself Thin by Greg Hottinger, MPH, RD, and Michael Scholtz (Rodale, 2012)
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