My Grandmother use to tell me the more color you put on your dish, the more nutritious your food is.
Green
There’s a very good reason we’re told since we are babies to eat all our greens. Green fruit and vegetables contain phytochemicals and they are known to help reduce the risk of cancer and some leafy greens like broccoli are also an excellent source of folate.
The best representatives are: Spinach, Asparagus, Avocados, Broccoli, Limes, Kiwifruit, Green beans, Lettuce, Cabbage, Celery
Red
They get their color from a natural pigment called lycopene which is a powerful antioxidant that reduces the risk of cancer and is considered essential for heart health.
The best representatives are: Tomato, Radishes, Strawberries, Cherries, Raspberries, Watermelon, Red apples
Purple or Blue
The color comes from the plant pigment called anthocyanin. Similar to lycopene, anthocyanin has antioxidant properties that protect cells from damage again helping aid in reducing the risk of cancer.
The best representatives are: Beetroot, Eggplant, Blueberries, Plums
Orange or Yellow
Carrots and pumpkins get their vibrant color from Betacarotene, a type of carotenoid. Betacarotene is converted into Vitamin A, a vitamin essential to having healthy mucous membranes and healthy to the eyes.
The best representatives are: Carrots, Lemons, Sweet potato, Pumpkin, Pineapples, Mangoes, Oranges, Peaches, Apricots
Brown or White
These colors contain phytochemicals. White or brown colored fruits and veggies are also an excellent source of potassium.
The best representatives are: Cauliflower, Mushrooms, Garlic, Bananas, Potatoes, Dates, Onions, Ginger, Turnip
