Eating by Color

RED plants contain carotenoids such as lycopene that may protect against heart and lung disease and certain types of cancers such as prostate.

PURPLE and BLUE produce contain anthocyanins, which may help slow aging in our bodies, prevent blood clots, protect against heart disease, fight inflammation and allergies.

YELLOW and ORANGE fruits and veggies contain carotenoids such as cryptoxanthin that may promote vision function, reduce the risk of cardiovascular disease and more.

GREEN plants contain sulforaphane, isocyanate and indoles that may destroy cancer-causing chemicals.

WHITE and BROWN, flavorful favorites, specifically onion and garlic, contain allicin, which may block certain toxins or bacteria.

Incorporating a variety of colorful produce into your diet can also help to ensure that you are getting enough fiber, vitamins, and minerals to support overall health and well-being. Some easy ways to eat by color include adding sliced tomatoes or bell peppers to sandwiches or salads, snacking on fresh fruit like berries or oranges, and using dark leafy greens like spinach or kale in smoothies or as a base for salads.

Overall, eating by color is a simple and effective way to improve your diet and support optimal health.