April Sees Peak Seasonal Produce: Best Fruits, Vegetables for Nutrition

Understanding the edible yield of fruits and vegetables is crucial for determining their actual cost, especially when buying by weight. Culinary math can help consumers assess the value of their purchases by considering how much of a product is usable after accounting for inedible parts. For instance, a head of cauliflower priced at $1.49 per pound could effectively cost much more when only 55% of it is edible. Additionally, the article highlights that some produce, like broccoli and Brussels sprouts, is currently available at good prices, making them valuable choices for consumers. As spring approaches, a variety of fresh produce becomes available, with items like apricots and asparagus noted for their nutritional benefits. Overall, being mindful of the yield and seasonal availability can enhance both budgeting and culinary enjoyment.