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Mushrooms: A Surprising Source of Antioxidants

By
Monica Reinagel, MS, LD/N, CNS
1-minute read

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

About the Author

Monica Reinagel, MS, LD/N, CNS

Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes' most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation's leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.