The smaller and darker a tomato is, the more lycopene it contains. Look for grape and cherry tomatoes, which, ounce for ounce, can have 18 times more lycopene than a larger beefsteak tomato.
Try to avoid peeling, since much of the nutrition comes from the outer layers. Look for full-sized carrots with fresh-looking tops still attached. Robinson writes: “Unlike most produce, [carrots are] healthier when cooked. So go beyond crudités: you’ll absorb three times more beta-carotene.” Summer carrots are delicious tossed with olive oil and salt and roasted until caramelized.
Bing cherries are the healthiest because they contain anti-inflammatory ‘anthocyanins.’ The fresher the cherries, the brighter green and flexible their stems will be.
Red, purple, and brown heads are the most nutritious because they’re richest in anthocyanins. Robinson also points out that a loose arrangement of leaves is preferable to a tight head: “Direct sunlight prompts leaves to produce a botanical sunscreen, which in turn boosts their nutrient content.” Opt for bitter radicchio and peppery arugula for an extra nutrient boost.