Fresh fruits and vegetables actually lose nutrients as soon as they’re picked.
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Articles on Fruit and vegetables
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UK supermarket shelves have been left bare of fresh produce in recent weeks – growing more fruit and veg in cities could reduce the severity of future shortages.
Selling misshapen, bruised fruit and vegetables that are not a standard size requires a supply chain rethink, according to research.
Not all fruit and vegetables need to be peeled. In fact, a lot of nutrients are lost when we peel them.
British households waste nearly 32% of all purchased food items per year.
Helping more city-dwellers to grow their own fruit and veg could improve health, wellbeing and food security for growing populations.
One in ten secondary school students didn’t eat a single serving of fruits or vegetables daily.
We developed a healthy lunchbox program. Here, we provide parents with ideas for swapping unhealthy foods kids might like to healthier ones comparable on cost, taste, texture and preparation time.
Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
The vitamin could also protect against sarcopenia, which affects more than 50 million people globally.
A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
Have you recently harvested a big fruit from your garden? Here an expert’s tips on how to go from jumbo to gargantuan with your tomatoes.
A seasonal diet could reconnect people with nature’s rhythms.
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that’s a key part of a food’s health potential – its structure.
People often avoid fruit juice due to its sugar content and low fibre, but it still contains lots of good chemicals our bodies need.
Supermarkets and farms have acted to ensure they discard fewer “ugly” and “wonky” fruit and vegetables. However, the bulk of the problem lies with households.
Could we eat our way to better mental health?
Obesity and malnutrition now coexist across sub-Saharan Africa thanks to a transition to Western diets. “Gamifying” nutrition programs can help nudge youth towards healthier eating patterns.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Top contributors
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Research Fellow in Environmental Change, University of Sheffield
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Associate Professor, Deakin University
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Associate Professor, School of Medicine, University of Wollongong
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Professor of Nutritional Epidemiology, University of East Anglia
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Senior Lecturer in Public Health, Anglia Ruskin University
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Senior Lecturer Sustainable Design, Lancaster University
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Professorial Research Fellow. School of Psychology, Faculty of Health and Medical Sciences, University of Adelaide
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Senior Research Associate, School of Ecosystem and Forest Sciences, The University of Melbourne
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Professor of Public Health, Griffith University
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Associate Professor of Public Health, University of Sydney
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Executive Manager of the Obesity Policy Coalition; Senior Fellow, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne
