There’s no doubt about it: the health benefits of nutrient-dense, fresh, organic produce is a keyreason to break out the gardening tools each season.
Purchased produce simply doesn’t have as many nutrients as the veggies that come from our gardens. Commercial growers typically choose varieties that mature quickly, produce heavily, and give a uniform, visually-appealing fruit–all factors that come at the cost of nutrient density. As well, commercial growers often engage in practices that strip nutrients from the soil, which means the vegetables they grow have nowhere to absorb nutrients from. Finally, harvested vegetables
lose moisture and nutrients over time, as part of a process called respiration. The longer veggies sit between harvest and table, the more nutrients they lose.
For these reasons, freshly-picked home-grown vegetables are inherently healthierThis post was originally published on this site