They may get B-list treatment at the supermarket, but their health benefits deserve top billing:
If beets give you “clean your plate” flashbacks, it’s time to give them a second chance. They are one of the best sources of betaine and folate, two nutrients that reduce heart-disease risk.
Tip: Wash and peel one fresh beet, then shred it on the widest blade of a grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.
Cabbage makes you gassier than the Goodyear blimp, but each 22-calorie cup is loaded with sulforaphane, a chemical that increases your body’s production of the enzymes that disarm cell-damaging, cancer-causing free radicals.
Tip: Top off a burger with crunchy cabbage instead of soggy lettuce leaves.
Prunes’ popularity among geriatrics has ruined its image. Too bad, because these fruits contain high amounts of neochlorogenic and chlorogenic acids, antioxidants that are effective at protecting against cancer growth.
Tip: Wrap a slice of prosciutto around a dried plum, secure with a toothpick, and bake in a 400°F oven for 10 to 15 minutes.