Eat:

• colorful red and yellow peppers, they have twice as much vitamin C and a lot more beta carotene than do the green ones.
• foods rich in vitamin C to increase the amount of iron your body absorbs from other foods.
• sodium free mustard by mixing mustard powder with a bit of water, vinegar, or milk.
• prepared horseradish; it has half the calories and one tenth the sodium of mustard or ketchup.
• a whole orange you peel; whole oranges lose less vitamin C than does any juice.
• the Chinese or Thai cold noodles with peanut sauce you like in a lower fat version: mix 4 tablespoons of smooth peanut butter with the juice of a lemon, 2 teaspoons of reduced-sodium soy sauce, 1 tablespoon water, and some chopped scallions. Blend and then toss with cold cooked fettuccine or linguine.
• a new fruit or vegetable every week or so and have some fun boosting your antioxidants and getting your veggies.
• a sweet potato. a three and a half ounce sweet potato contains three times the recommended daily amount of beta carotene, half the RDA for vitamin C, and just 100 calories.
• a fresh herb soon. Fresh herbs are more potent in antioxidant power that the dried, Culinary herbs in general have more antioxidant potential than medicinal one such as ginkgo. Fresh oregano and marjoram are great.