Plate color all year round

Our family is in the habit of going to the local farmers market during the summer and autumn of farm fresh fruits and vegetables. I confess that I should work a little harder during the beginning of the season, when seasonal produce is less abundant, to make sure that the panel is to me just as colorful. Public health, eat a variety of fruits and vegetables are key years.
There is a good starting point in their quest for a color that is the case of the freeze. Frozen watermelon cubes, berries, sliced ​​peaches, pineapple pieces, but is available all year. Frozen spinach is one of my favorites for the convenience and washed, cut and ready to put in the soup or pasta dish. From the standpoint of food supply, as far as vitamin A and fiber such as cooked fresh spinach.

Then going out to the canned fruits and vegetables aisle. "Our studies indicate that the nutritional value of canned fruits and vegetables are similar to the types of fresh and frozen," says Barbara Klein, Ph.D., professor of food science and nutrition at the University of Illinois at Urbana. Dr. Klein notes that the canning process does not change the amount of fiber in fruits and vegetables. Canned pumpkin, apricots, carrots and orange fruits and vegetables, the other is a rich source of vitamin A. "Basically, levels of vitamin A in canned pumpkin is much higher than in the fresh cooked canned pumpkin for more water and less focused," says Dr. Klein.

Finally, visit the aisle grain. New technology for freeze-drying the fruits are allowed to manufacturers of grain products, add berries and other fruits. A bowl of strawberries with Total ® is an excellent way to brighten up breakfast. Garnish with banana slices, fragments of dried apricots or a combination of dried berries. Dried fruit is a concentrated form of new and maintain the health food such as fiber and potassium.

Here are some simple ways to add color to your plate:

• Toss the sliced ​​radicchio, onions, red and yellow peppers in a green salad.

• Cook frozen spinach in cooperation with the chopped onion, pine nuts and golden raisins and a dash of balsamic vinegar.