The guidelines to eat more vegetables are clear, and eating a rainbow of colors gets you the widest variety of nutrients and phyto-nutrients, those hard-to-duplicate compounds that go beyond vitamins and minerals.
But whether you’re at the farmers’ market or choosing a side dish at a restaurant, are some vegetables better than others?
A research study set out to rank the best “powerhouse” vegetables (and fruits) — those most strongly associated with reducing the risk for chronic diseases.
Forty-seven vegetables were ranked based on percentages of 17 known nutrients in a 100-calorie serving. Nutrients included vitamins A, C, D, E, K and many of
