The Colour of Nutrition

The bright red of a tomato, the sunny yellow of a pineapple… sure, they look pretty, but those vibrant hues aren’t just eye candy. Each shade represents the phytonutrients plants make to protect themselves from sunlight, disease, soil problems, and extreme temperatures. So in order to survive, they create chemicals with anti-inflammatory and antioxidant effects, which we benefit from by eating them.

Green : protect eyesight and may have anti-cancer properties

Red : Think heart health

Yellow : have been shown to help fight cancers of the skin, lung, breast, stomach and colon. Yellow peppers are full of vitamin C, which strengthens the immune system.

Orange: may help boost the immune system, maintain healthy skin and bones, and keep eyesight healthy. The potassium in citrus fruits helps ward off heart disease.

Blue :Blueberries are full of anti-inflammatory and cancer-fighting chemicals. New research suggests they may also help keep memory sharp.

Purple : anti-aging compound that may guard against cancer.

White : Onions and garlic, may inhibit tumour growth. Some white foods also contain flavonoids, which help reduce your risk of heart disease and some cancers.

Quick Ways to Make Veggies Taste Great
– add to a stir fry
– roast them and add to pasta sauces or salads
– add to a green smoothie
– raw with hummus

Leave a Reply

Your email address will not be published. Required fields are marked *