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.
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.
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