What Colors Are You Eating?

Eating a rainbow of foods is a big plus for your health, and here’s why…

RED

Red apples, watermelon, strawberries, red grapes, raspberries, beets, red potatoes, and radishes are all colored by a natural plant pigment called “lycopene” or “anthocyanins.”  Lycopene has been found to reduce risk of some cancers and heart disease by protecting our cells from damage. Overall, red foods are disease fighters!

ORANGE / YELLOW

Carrots, sweet potatoes, orange bell pepper, oranges, lemons, squash, peaches, and pineapple are colored by plant pigments called “carotenoids.”  Scientists have found that carotenoid-rich foods can reduce risk of certain cancers, heart disease and improve the function of our immune system.  In short, orange or yellow foods can improve the ability to learn and remember.

BLUE / PURPLE

Purple grapes, plums, blackberries, blueberries, raisins, figs, eggplant, and red onion are colored by plant pigments called “anthocyanins” which help protect cells from damage, keep our brain healthy and offer us some protection from Alzheimer’s disease. These powerful antioxidants have anti-inflammatory properties and can help us feel younger while improving our thinking and learning.

Bananas, cauliflower, garlic, mushrooms, onions, potatoes and parsnips are all colored by the pigments called “anthoxanthins” and may contain health promoting “allicins” by helping lower cholesterol, blood pressure and decrease the risk of heart disease and stomach cancer.

Green apples, green grapes, kiwi, green bell pepper, zucchini, lettuce, spinach and avocados are colored by the plant pigment called “chlorophyll.”  Foods from this group contain high amounts of phytochemicals which are good for eye sight and a healthy heart.

Don’t be afraid to try new things!