Fruits and Vegetables Weigh-In Because fruits and vegetables are rich in fiber and water, they fill you up with fewer calories. Studies show that when people simply start eating more fruits and vegetables, they spontaneously eat fewer calories.
	Fat-Free Almost all fruits and vegetables are fat-free.
	"A" Healthier Life Vitamin A helps to support the body's immune system, helps promote a healthy heart and helps maintain good vision. Fruits and vegetables such as Apricots, Mangos, Carrots and Spinach are all good sources of Vitamin A.
	"C"ing is Believing Grapefruit and pineapple are a good source of Vitamin C, which helps maintain respiratory health, helps maintain a healthy heart, and helps to support the body's immune system.
	Fiber: Bundled with Nutrients Health authorities recommend getting more fiber by eating fruits and vegetables and whole grains; low fat diets rich in fiber-containing grain products, fruit, and vegetables may reduce the risk of some types of cancer.
	Closing the Nutrient Gap To close the gap for Vitamins A and C, potassium, magnesium, and fiber, focus on dark leafy greens (like spinach), dark orange vegetables (like carrots) and beans (like kidney and black beans)
	Get A Little Corny Canned corn may be healthier for you than corn on the cob, according to a study by Cornell University scientists. The study shows that heat processing of sweet corn increases both total antioxidant activity and the level of lutein - a naturally occurring type of phytochemical found in many fruits and vegetables that may help to fight disease and may help to preserve eyesight.
	You Say Tomato Tomatoes contain lycopene, an important carotenoid, which may help maintain a healthy prostate and heart. Research indicates that heat from cooking or canning makes the lycopene in tomatoes more available to your body. As a result, processed tomato products such as canned tomatoes and sauces are among the best food sources of lycopene.
	Hold the Salt Many Del Monte vegetables are seasoned with table salt - only for flavor. Several are available in no-salt alternatives.
	And, Who Says Fresh is Best? A study conducted by the University of Massachusetts found that recipes made with canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items. In addition, a nutrition study conducted by the University of Illinois showed that canned fruits and vegetables generally provide as much dietary fiber and nutrients as their cooked fresh and frozen counterparts.

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