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Preserving the color of avocado flesh Avocado flesh becomes oxidized when exposed to air and turns brown. To prevent this from happening, squeeze fresh lemon or lime juice to the avocado, immediately after peeling it.
Nutritional information on asparagus Asparagus is an excellent source of vitamin C and folate. It contains 20% vitamin C and 25% dolate. It is also also fat and cholesterol free. 
Storing fresh asparagus Asparagus does not store well and should be eaten as soon as possible. To store asparagus place them in a container with water standing upright or wrap their base with a damp towel. This should keep the asparagus fresh in the refrigerator for up to 5 days.
Chosing fresh asparagus When bying fresh asparagus, look for closed, firm tips, smooth and tender green colored spears.
Storing artichokes The flavour of artichokes starts being affected as soon as the artichoke is cut from the stalk. It is therefore best to eat artichokes as fresh as possible. If you have to store them, put them in a plastic bag and store in the refrigerator for up to one week. 
Cleaning leeks Chop leeks first, then wash them with lots of water and finally drain in a colander. This should take care of hard to remove dirt. Chop the leeks lengthwise and then wash with lots of water for better cleaning. 
Chosing fresh artichokes Look for compact, plump, round and heavy (related to their size) artichokes. Their leaves should be dark green with as few brown or black spots as possible.  
Nutritional information on appricots Apricots are a good source of Vitamin A. 1/2 a cup of apricots contains 20% of Vitamin A and 4% of Vitamin C.
Uses of canned apricots Canned appricots are great as a cold desert, served with their juice, or as an addition to fruit salads and deserts. Apricot juice can also be reduced to thicken and serve as sauce for pies or ice cream.
Almonds and nutritional information Uncooked almonds with their skin on are rich in vitamin E and high in protein. In fact, almonds contain as much protein as red meat does (equal quantities) but without the cholesterol. They also contain about 72% of monosaturated fat, which is the good fat. Use almonds in salads, rice dishes, vegetable dishes, stuffings and deserts.