And this spin off from Jill Neimark’s NPR piece just happened, this time in Food&Wine!
Bruised and scabbed apples have more antioxidants and sugars because they’ve fought off natural stressors.
Grocery shoppers don’t generally make a beeline to the scabbed and blemished apples. But maybe they should. New research shows that trauma to the fruit—stresses from fighting heat, bugs, and fungus—forces apples to produce antioxidants such as flavonoids, phenolic acids, anthocyanins and carotenoids. And these compounds have all kinds of nutritional value.
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