The Benefits Of Eating The Rainbow

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Nature has an ingenious way of highlighting the nutrients in plants: each color signifies different nutrients that are beneficial to our bodies. By eating an array of colorful fruits and vegetables, you can provide your body with everything it needs.

Reds:
Contain phytonutrients, including Vitamin C, Quercetin, Lycopene and Anthocyanins.
The benefits: Reduce risk of certain cancers, diabetes, heart disease, stroke, macular degereration, improves skin quality, and soaks up damaging free radicals.

Oranges & Yellows:
Packed with carotenoids: Alpha Carotene, Beta Carotene, Potassium, Vitamin A & C, and fiber.
The benefits: Protects skin against sun and pollution, improves immune function, promotes eye health, decreases risk of various cancers and heart disease, and promotes healthy joints.

Blues & Purples:
Full of antioxidants, Vitamin C, Potassium and Folate. The benefits: Improves memory and cognitive function, protects cells from damage, fights inflammation, and improves skin & helps prevent wrinkles.

Greens:
Cotains Sulforaphane, Magnesium, Iron, Calcium, Lutein, Potassium, Vitamin K and Folate
The benefits: Slows macular degeneration, improves eye health, reduces risk of bladder & breast cancer, up-regulates detox enzymes in the liver, and boosts immunity.

Whites & Browns:
Abundant in Vitamin C & D, Allium, Sulforaphane and Flavanoids. The benefits: Helps protect against certain cancers, lowers risk of heart disease, supports bone health, boosts immunity, reduces free radical damage, lowers cholesterol and has anti-fungal & anti-bacterial properties.

Source: Vaclavik, V., & Christian, E.W. (1998) Essentials Of Food Science. New York: Chapman and Hall

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