WILTED SALAD MAY BE HEALTHIER THAN FRESH GREENS

Levels of cancer-fighting nutrients in supermarket arugula leaves peak between five and seven days after being processed, says a study at the University of Reading in England.

The tests found initial levels plummet during the time between picking and washing. But after a week in the fridge at 4 C, levels of the nutrients had risen threefold, suggesting as the leaves slowly die, some of their nutritional benefits are enhanced. Arugula leaves contain sulforaphane, which has properties that protect against cancers, including prostate and gastrointestinal.

The compound is also found in green vegetables such as watercress and broccoli.