In her book, Eating on the Wild Side, author Jo Robinson compared the health benefits of fruits and vegetables found in the average grocery store. She discovered a number of surprising nutritional powerhouses in the produce aisles that don't have a high price tag. The recipes here are based on her picks (plus a few packaged goods). These choices are best for your body and your budget. Photo by Kat Teutsch.
One serving of kale has more calcium than 6 oz milk, more fiber than 3 slices of whole-wheat bread-and costs only around 21¢ per cup. Eat it raw or cook very briefly to retain the nutrients. Try this recipe: Kale, White Bean and Butternut Squash Soup
2. Red Cabbage
At 26¢ per cup, this vegetable has six times the antioxidants of green cabbage. Choose tight heads that feel heavy for their size. You can refrigerate it for a week or more without losing nutrients.
These spiky vegetables are full of antioxidants and fiber.