I was planting up my vegetable garden the other day in time for winter.

In Brisbane we grow a fabulous range of vegetables throughout winter. These include lettuce, bok choy, eggplants, tomatoes, kale and most leafy green vegetables.

I was planting some more red veined sorrel as its really attractive, and adds colour to the garden. As I removing the seedling from its pot I noticed the label described red veined sorrel as a “Superfood”.

Now I must admit that I have been noticing quite a few vegetables labelled as Superfood in the nursery lately. So I decided to find out what exactly constituted a superfood.

You probably won’t be surprised to know that there are lots of conflicting opinions of what exactly constituted a superfood.

General consensus was that superfood is a marketing term to describe a food that is nutrient dense. This means that they contain lots of vitamins and minerals. They also contain lots of micronutrients such as anthocyanins and lycopenes. Researchers are discovering that many micronutrients are instrumental in helping to protect us from cancer. They also work at protecting us from many age-related illnesses.

Most green leafy vegetables are considered superfoods, as are many herbs and fruits.

In fact I would go as far as to say, if you can grow it and eat it, it is a superfood! Many processed foods have empty nutrient foods like sugar added to them. This dilutes the nutrient value of the food.

Processing, especially with lots of heat destroys nutrients. Also, removing layers such as peeling vegetables, removes a lot of nutirents which are then discarded. Food manufacturers add back many synthetic vitamins and minerals to replace those remove during processing. But what about the nutrients we have yet to discover are in the raw foods that may be good for our health?

I think it’s a sad indictment on our lifestyles and current way of life that we have to relabel foods fresh from nature as superfoods!

Let us know what you think in the comments area below.