1. Green asparagus vs. white

Green asparagus actually wins the duel, as it contains more vitamin A, C and folic acid and also scores with more B vitamins.
Our tip for deluxe asparagus power: try Forest Green!

2. Spices are only good for the flavour

Curtain up for black pepper, which not only scores points for flavour, but also has a lot to offer in terms of health. The piperine it contains is a natural enhancer that is able to increase the bioavailability of nutrients and vitamins. For example, it can increase the absorption of turmeric by 2000% and improve the absorption of vitamin C, selenium, beta-carotene, vitamin A, vitamin B6 and coenzyme Q.

Another spice with impressive health benefits is turmeric. The curcumin it contains has powerful anti-inflammatory and antioxidant properties. It can help reduce inflammation in the body, promote heart health, and possibly even reduce the risk of certain cancers. Turmeric is often used in combination with black pepper to increase the bioavailability of curcumin and maximise the health benefits.
Our tip: Dal Delight

3. Fresh vegetables vs. frozen vegetables

This is only true if the vegetables come straight from the garden and are eaten quickly. However, vegetables from the supermarket lose both freshness and vitamins due to transport, exposure to light and storage. If, on the other hand, the vegetables are shock-frozen directly after harvesting, they retain their nutrients, flavour and consistency, as this preservation technique protects the plant cells. We at Every. also use blast freezing for our bowls and thus offer you the full nutritional power.