Eat the Rainbow ~ Health Benefits of Color
Why do we need color variety in our food? Colorful foods contain phytochemicals. Phytochecmicals occur naturally ONLY in plant foods. According to Kathy Hoy, EdD, RD, nutrition research manager for the Produce for Better Health Foundation, “Nutrients and phytochemicals appear to work synergistically, so maintaining a varied, colorful diet with healthful whole foods is a pragmatic approach to optimal nutrition.”
For maximum nutrients in your diet, let COLOR be your guide!
For maximum nutrients in your diet, let COLOR be your guide!
Red
Natural pigments called "lycopene" or "anthocyanins" give red plants their color. Lycopene may help reduce risk of several types of cancer while anthocyanins are powerful antioxidants that protect cells from damage. Antioxidants are also linked with keeping our hearts healthy.
photo: Christopher Baker via whole living
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Red fruits & vegetables
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Orange-Yellow
Natural pigments called "carotenoids" give orange and yellow plants their color. The beta-carotene in them is converted to vitamin A, which is beneficial for the eyes. Carotenoid-rich foods are also beneficial in helping reduce the risk of cancer & heart disease as well as improving immune system function.
photo: Christopher Baker via whole living
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Green
Green plants are colored by natural plant pigment called chlorophyll. According to Dr. Bernard Jensen, green plants are among the most rejuvenating and repairing for human tissue. Chlorophyll, a.k.a. "concentrated sun power", is one of Nature's greatest healers.
photo: Christopher Baker via whole living
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Green fruits & vegetables
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Purple
Purple plants are colored by natural pigments called anthocyanins which are powerful antioxidants that protect cells from damage. The benefits of consuming anthocyanins include reduced risk of cancer, stroke & heart disease as well as improved memory function and healthy aging.
photo: Christopher Baker via whole living
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Purple fruits & vegetables
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