A place to get your questions answered from McDougall staff dietitian, Jeff Novick, MS, RDN.
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by dynodan62 » Mon Aug 19, 2019 1:14 pm
Jeff, have you noticed any correlation between produce color, and it’s storage life? For example: I see that purple kale & red leaf lettuce rots much faster that their green variations. I assume there is some relationship to omega 3 content (the purple kale smells like fish as it goes bad)? I know It is recommended that we choose a variety of produce colors to benefit from multiple antioxidants, but I wonder if you have any helpful comments on any specifics that relate to the color or storage issues?
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dynodan62
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