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Mushrooms: A Surprising Source of Antioxidants

By
Monica Reinagel, MS, LD/N, CNS,
February 4, 2010

As a general rule, brightly-colored vegetables like carrots, broccoli, and red peppers contain more antioxidants than paler veggies like celery or cucumbers. One exception to the rule is mushrooms. Despite their pale color, they pack a big antioxidant punch. Plain white button mushrooms beat tomatoes, green peppers, pumpkins, zucchini, carrots, and green beans in terms of antioxidant content.

Image courtesy of Shutterstock

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