Turn everyday fruits and vegetables into superfoods with these cooking tips from plant scientist James Wong’s book How to Eat Better.
to double the antioxidants. Simmer blueberries on a medium heat for a few minutes to create a tasty compote and trigger a spike in antioxidants. COOK CARROTS IN OLIVE OIL
to get 50 per cent more antioxidants. Braising carrots instead of boiling them boosts levels of vitamin C and beta-carotene, which have an antioxidant effect. MICROWAVE POTATOES
to retain more nutrients. Cooking whole potatoes with skins on in the microwave retains more nutrients than any other method.