Why the Color of Your Food Matters By Linda Vongkhamchanh

5 Colors You Need to Eat


Did you know that what color fruits and veggies you consume is just as important as how much you consume? Phytonutrients, or antioxidants found in vibrant, colorful produce, protect the body from damaging effects. "When you shop and cook, try to get three different 'color categories' in your recipes," suggests health and wellness expert Amy Hendel.

We’ll help you find the right color for your health.

Shades of Green

Health benefits: Maintains healthy cells, arteries, lungs and liver

What to eat: Kale, collard greens, spinach, green peppers, watercress, lettuce, zucchini, broccoli, Brussels sprouts, green beans, soybeans, green tea

Blue and Purple

Health benefits: Promotes brain and heart health, supports the arteries

What to eat: Figs, grapes, blueberries, boysenberries, red cabbage, black currants, eggplant, purple sweet potato, black beans, plums, beets, blackberries

Red and Pink

Health benefits: Promotes prostate health and DNA health

What to eat: Cranberries, watermelon, pink grapefruit, guava, pomegranate, radishes, raspberries, strawberries, cherries, tomatoes, red apples

Yellow and Orange

Health benefits: Maintains healthy eyes, supports immune system, maintains skin hydration, promotes healthy growth

What to eat: Pineapple, lemons, passion fruit, oranges, cantaloupe, carrots, apricots, sweet potatoes, tangerines, squash, papaya, corn

White and Beige

Health benefits: Maintains healthy bones, promotes good circulation, supports the arteries

What to eat: Turnips, onions, mushrooms, horseradish, white kidney beans, parsnips, garlic, cauliflower, black-eyed peas, pears




http://www.neversaydiet.com/slideshow/why-color-your-food-matters