Food Processing & Phytonutrients

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Phytonutrients in freshly harvested plant foods may be destroyed or removed by modern processing methods (including cooking)
Industrially processed foods likely contain fewer phytochemicals (and less beneficial) than unprocessed foods (except Lycopene, which may be concentrated in processed foods such as ketchup and pasta sauce)
Fruits and vegetables “green harvested” are lower in phytochemicals than those grown locally and harvested when truly ripe
Absence/deficiency of phytochemicals in processed foods is believed to have contributed to the increased prevalence of preventable/treatable diseases

**Foods High in Phytonutrients**
Food	Phtonutrient	Food	Phytonutrient
Soy	Protease inhibtors, beta-sitosterol, saponins, phytic acid, isoflavones	Citrus	Monoterpenes, coumarin, crytpxanthin, vitamin C, ferulic acid, oxalic acid
Tomato	Lycopene, beta-carotene, vitamin C	Blueberries	Tannic acid, lignans, anthrocyanins
Broccoli	Vitamin C, DIM, sulphoaphane, lignans, selenium	Sweet Potatoes	Beta-carotene
Garlic	Thiosulfonates, liminene, quercitin	Chili peppers	Capsaicin
Flax Seeds/oils	lignans	Legumes	EFAs, saponins, catechins, quercitin, lutein, lignans

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