Battle of Healthy Foods
Frozen Blueberries vs. Fresh Blueberries
The shipping necessary to stock fresh blueberries makes them more expensive and lowers their shelf life. Frozen blueberries especially the wild ones have higher levels of disease-fighting antioxidants than farm-grown blueberries. Frozen fruit is picked at peak ripeness and frozen very soon afterwards which locks in nutrients, antioxidants and flavor.
WINNER: Frozen Blueberries
How to Use: Toss them into smoothies or top your cereal or oatmeal.
Kale vs. Spinach
Kale's nutritional power dominates spinach. It contains 60 percent more beta-carotene, an antioxidant that boosts your immune system, helps eye and bone health. It has 25 percent more vitamin C and more than double the amount of vitamin K, which has been proven to help prevent diabetes. Kale also boasts three times more lutein and zeaxanthin, two antioxidants that work together to protect eye health.
How to Use: Saute in olive oil and sea salt, make kale chips, steam with broculi and asparagus
Canned Tuna vs. Canned Salmon
Salmon is supreme. Ounce for ounce, salmon has higher levels of omega-3 fatty acids, which may help reduce the inflammation your body creates during exercise. Salmon also contains more vitamin D, an important vitamin for bone health.
WINNER: Canned Salmon
How to Use: Make a salmon burger or mix with salad, add to crackers with cheese
Traditional Yogurt vs. Greek Yogurt
Greek yogurt has has a creamy texture and tangy taste, but the big bonus comes from its protein. It contains twice as much as traditional yogurt. The extra protein can help with muscle recovery during training and makes it more satiating. It also contains probiotics, which improve digestive and immune health.
WINNER: Greek Yogurt
How to Use: Use it as a replacement for sour cream or mayo in cold salads. Add cinnamon, granola, and fruit for breakfast
Peanut Butter vs. Almond Butter
They are similar in calories and fat, but almond butter has less saturated fat and twice the amount of heart-healthy monounsaturated fat as peanut butter. Monounsaturated fat reduces inflammation and also helps lower LDL (bad) cholesterol and raise HDL (good) cholesterol. Almond butter also contains more bone-building calcium, magnesium and phosphorus, as well as three times the antioxidant vitamin E.
WINNER: Almond Butter
How to Use: Slice apples and dip into almond butter, put it on graham crackers and bananas or mix a spoonful into your smoothie.