1. Select Ripe, Fresh Produce
Keeping your fruits and vegetables fresh begins at the store. When making your selections, keep an eye out for cuts, bruising, or soft spots on the produce available. Damages to the fruit triggers enzymatic reactions, which speed the spoiling process.
2. Freeze What You Don’t Use
Once at home with your grocery finds, consider freezing what you won’t be using within the next few days.This immediate freezing will ensure your fruits and vegetables are frozen at their top condition.
3. Store Smart
Vegetables are best stored in the bottom rack, or lower level of the fridge. It is not recommended to store fruits or vegetables in the door rack of the fridge, as it is exposed to varying temperatures when opened.
4. Stay Dry
Avoid rinsing your vegetables right when you get home. It’s best to rinse them before preparation, as the excess moisture can induce mold growth between vegetables. Stick extra paper towels between damp areas.
5. Keep It Cool
Store foods away from appliances and areas that emit heat. Heating the fruits or vegetables will accelerate the ripening action, and lead to
There is nothing like a hot baked sweet potato with butter melting and maybe a little brown sugar or cinnamon! Yum! Or what about yam casserole at Thanksgiving? Sprinkle a pecan topping and melt some marshmallows and you are ready to go! As good as those things are many people don’t realize this tasty tuber is so much more and is so versatile.
The sweet potato according to nutritionists at the Center for Science in the Public Interest (CSPI) is the richest vegetable in complex carbohydrates and ranks number one in nutrition far above the humble white potato and surprisingly more so than many other vegetables. In fact CSPI ranked the sweet potato number one in nutrition of ALL vegetables. With a score of 184 it outscored most vegetables by more than 100 points! How were they graded? Points were given for dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat, especially saturated fat. Also, sodium, cholesterol, added refined sugars and caffeine were considered. Look at these comparisons to other vegetables:
Sweet potato baked 184
Potato, baked 83
Mixed Vegetables 52
Winter Squash, Baked