You're probably storing and prepping your produce wrong

Have you been storing, prepping and cooking your produce all wrong? According to recent studies, the answer is 'yes.' Check out these science-backed tips for getting the most nutritional bang per bite from seven of your favorites.

Store watermelon at room temperature

After bringing home a watermelon, many people will stick it in the refrigerator. But according to research from the U.S. Department of Agriculture, keeping it out of the fridge can significantly boost the potency of its antioxidants and other nutrients.

Steam broccoli

A lot of people like to stir fry or grill broccoli, but a study published in the the Journal of the Science of Food and Agriculture found that to preserve its nutrients, steaming may be the very best method.

Cook and then chop carrots

Here's something you may not have thought: research done at Newcastle University found that if carrots are boiled and then chopped, their anti-cancer properties are 25% higher. That's because cooking them whole helps lock in their nutrients. If you chop first, you increase the veggie's surface area, while allows more nutrients to leach out into the water as the cook.

Let garlic sit after you crush it

You'll need to tap into your patience on this one - let garlic sit after you crush it. Research shows that letting it "rest" for a full 10 minutes helps the garlic retain more of its anti-cancer power than when you cook it immediately.

Learn how to store, prep and cook other fruits and veggies by clicking here.