We all know that fresh fruits and vegetables are good for us.  We will be adding nutritional information here on some of fruits and veggies that we grow.  This will reinforce our beliefs about the nutritional benefits of the food you  buy from us.   Eventually we will be adding links to nutritional sites and the food pyramid.

Health & Nutrition Benefits of Eating Raspberries 

·     Being rich in antioxidants, raspberry helps neutralize free radicals in the body and thus, prevents damage to cell membranes & other structures.

·     Raspberries can restrain proliferation of cancer cells and even the formation of tumors in various parts of the body, including the colon.

·     Daily consumption 3 or more servings of raspberry has been seen to lower the risk of age-related macular degeneration (ARMD), the main cause of vision loss in older adults.

·     The anthocyanins present in raspberry have been found to reduce the risk of  heart disease and also delay the effects of aging.

·     The presence of salicylic acid in raspberries might slow down atherosclerosis (hardening of the arteries).

·     Raspberry is a good source of quercetin, an antioxidant that diminishes the release of histamines and thus, minimizes allergic reactions.

·     Manganese and vitamin C, two antioxidant nutrients in raspberries, help protect the body tissue from oxygen-related damage.

·     Raspberry is one of the few fruits whose consumption would not have much effect on the body’s blood sugar levels.

·     Research has shown that regular consumption of raspberry is good for those suffering from inflammation and pain.

Nutritional facts of Broccoli

Broccoli, and its cousins, Brussels sprouts, kale, cabbage, cauliflower, mustard and turnip greens, collards, kohlrabi, rutabaga and turnips all contains nutrients, compounds and phytochemicals as well as providing calcium (6% of the daily recommended value), iron (6% of the RDV) and 20% of the recommended amount of fiber.

Broccoli is high in folate (25% of the RDV), high in vitamin C (220% of the RDV!), a good source of potassium (15% of the daily requirement), low in sodium and fat and cholesterol free.

Broccoli also provides vitamin K, important for building strong bones and to help blood coagulate.

Eating more broccoli increases your dietary intake of potassium, folate, fiber and dietary flavonoids found in the cruciferous family, and in citrus fruits.

And a recent study found that women who ate a half-cup serving of carotenoid rich vegetables (spinach, kale) twice a week had a 22% lower risk of needing cataract surgery than those who ate the greens less than once a month.

Of course a serving of broccoli (just one medium stalk) counts as one of the recommended 5-A-Day servings of fruits and vegetables.

Broccoli contains a few important phytochemicals: beta-carotene, indoles and isothiocyanates.

Phytochemicals can also help boost enzymes.