How do your vegetables measure up?

null Experts from the /*Center for Science in the Public Interest*/ scored produce with the highest percentage of six nutrients, fiber content, and plant chemicals lutein and carotenoids -- all ingredients offering benefits to prevent disease.

The first six vegetables were dark, green and leafy. King kale surpassed all other greens, followed by spinach both cooked and raw, collard greens, turnips greens and Swiss chard. Canned pumpkin, sweet potato and radicchio rounded out the top 10

Carrots, sweet red bell pepper and sun-dried tomatoes all beat out broccoli to the delight of many, although not by much.

Middle-of-the-road veggies included tomatoes, arugula, asparagus and cauliflower.

At the bottom of the nutrition barrel were white mushrooms, bamboo shoots, onions and garlic. These vegetables had virtually no hint of major nutrients, but don't count them out. Onions and garlic have plant chemicals called allium compounds that show merit in fighting stomach cancer.

Experts say we should look at produce on the lower end of the nutrient scale as Olympians that come in last place in the race. In the scheme of all foods, they are still in the running as nutritional gold-medal winners. They generally offer a nice source of water, fiber and plant chemicals.


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