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ugly fruit is especially nutritious
Posted: April 28 2016
Greenhorns blogger Eliza Greenman is featured on NPR, the Weather Channel and Food&Wine this week in regards to her work on #eatuglyapples!
Food&Wine: Bruised and scabbed apples have more antioxidants and sugars because they've fought off natural stressors.
Grocery shoppers don't generally make a beeline to the scabbed and blemished apples. But maybe they should. New research shows that trauma to the fruit—stresses from fighting heat, bugs, and fungus—forces apples to produce antioxidants such as flavonoids, phenolic acids, anthocyanins and carotenoids. And these compounds have all kinds of nutritional value.
to read more, click HERE!