Plant Power
Nutrient density, ranked by the evidence
Not all greens are equal, and “superfood” is a marketing word, not a scientific one. What vegetables and leafy greens actually deliver — and how to get more of it onto your plate.
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Articles on Vegetables and Leafy Greens
Common questions, answered by evidence
Are frozen vegetables less nutritious than fresh?
Usually not. Vegetables are typically frozen shortly after harvest, which preserves nutrients well — often better than “fresh” produce that has spent days in transit and storage.
Does cooking destroy the nutrients in vegetables?
It depends on the nutrient. Vitamin C and some B vitamins are heat-sensitive, but cooking increases the bioavailability of others, such as lycopene in tomatoes. Eating a mix of raw and cooked is a sensible approach.
Is organic produce more nutritious?
The nutritional differences found in research are generally small and inconsistent. The stronger, better-supported message is simply to eat more vegetables — organic or not.